Tomato-less Zucchini Crust Pizza Pie
The Recipe
- Graded one 245g Zucchini. Baked somewhat dry on cookie sheet.
- Buttered a pizza pan. (This is very important to not forget!)
- Added Zucchini in a bowl with 3 eggs, 1oz graded parmesan, 1/2c coconut flakes.
- Spread out about 12″ on pizza pan & baked at 400°F for about 30 minutes.
- Let it cool down & added the homemade cream cheese to the top.
- Spiced with deydrated onions, Italian & spaghetti sesonings.
- Baked another 5 minutes
- Sliced, ate it, and wished I had 9 more
This may be my favorite crust ever. Some SAD people thought it was very good also, and asked for the recipe.
can you please tell me what the coconut is used for? i’m making for mom and she can’t eat coconut so if you could recommend a substitute for that, i would be so thrilled! great looking pizza btw
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@cindy, You could leave it out.
I just add it to things to soak up a little liquid & add fiber etc… Plus I’m just a coconut lover.
I suppose flax meal or almond flour could double, or just dry out the zuke a little more. I probably just got impatient
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ok, thanks so much. i’m actually going to try the chicken pizza. man thanks a lot. major props.
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You’re welcome.
That was a popular one when I put it up. Yummy too!
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I bet the chicken crust would be good with cooked chicken plus fat and cheese and tomato sauce etc etc.
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hey you know what i thought of, my brother juices veggies, which results in a lot of pulp for garbarge, you can just use that baked, to dry it out
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@ian, for sure. I love just eating the pulp! Ha-ha. Especially stuff like apple pulp.
I’m such a pig. You can basically throw any slop in from of me and I’ll mow through it. My body just likes calories!
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