Peregrine (falcongirl) wrote in we_like_food,
Peregrine
falcongirl
we_like_food

Gluten-free Zucchini pizza crust.

Crossposted from my regular journal

Gluten free Zucchini pizza crust

3 c. raw grated zucchini (I totally cheated and steamed it for a few minutes and then threw it on the food processor to make a mashed-potato textured glop)
Salt (this was originally to help dry the zucchini, so I took it out and just used a little garlic salt in with the herbs)
2 eggs (neighbor used just egg whites, I used whole eggs)
"A shitload" of parmesan or mozzarella cheese (I used Sam's Club three cheese blend with romano, parmesan, and asiago, because it's what I had in the house)
Herbs to taste (I used garlic salt, black pepper, oregano, basil, marjoram, a small pinch rosemary)

Here's how the recipe says to do it:
Preheat oven to 375
Mix grated zucchini, sprinkled liberally with salt, and put in a colander to drain for half an hour.
Rinse under cold water, drain a second time, transfer to cheesecloth or paper towels and dry for a bit.
Dump in bowl, mix in eggs, cheese, and spices until it's pasty.
Pour into a baking sheet with sides and press to edges - the size of the baking sheet depends on how thick you want your crust, but a medium sized cookie sheet works well.
Bake 12-15 minutes until edges are golden and top is light brown.
Remove from oven, put pizza toppings/sauce on it, bake an additional 10-15 minutes.

Here's how I did it:
Chunk up zucchini, toss it in rice steamer, steam for 15 minutes or until squooshy.
Toss in food processor until it's the consistency of mashed potatoes.
Scoop into a colander lined with a floursack towel (or many layers of cheesecloth).
Squeeze water out, then leave alone to drain for about half an hour, squeeze again.
You want as much liquid out of the glop as possible.
Mix zucchini glop with eggs, cheese and spices.
I pressed mine into two 9" round pans, because I intended to freeze one of them. I also parchment paper line the bottoms of all my pans, so you may want to spray-stick them.
Bake for about 11 minutes at 375 until light brown. Remove, pull out of pans, allow to cool on rack.

One got wrapped and frozen, the other got eaten immediately with tomato/garlic sauce, mozzarella/muenster cheese blend, and sliced green peppers, and it was very yum.

The leftover dough got rolled with more cheese and more garlic salt and baked as biscuits. Verrrrry yummy.

It was also a nice recipe, because I didn't have to babysit it. I could do the various parts of it as I was passing through the kitchen unpacking.
-T
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