Some states have certain produce tied to it. Idaho has their potatoes, Florida has their oranges, and Washington has their apples...and zucchinis! Two things that we have excessively bigger here than anywhere else: raccoons and zucchini. My husband came home with 3 zucchinis from work and then at our congregation someone brought in more zucchini that filled a whole table. I'm not one to let food go to waste, so if I see zucchinis sitting around that no one has claimed, I will snatch them right up. This means, of course, that I must get creative with zucchini. I know so many Washington peeps have their own special zucchini bread recipe because of our abundance here. Zucchini noodles made an excellent raw spaghetti on my table. One time I even made a batch of zucchini jelly (which I never did try, but was told was so good it could be an ice cream topping). The latest new zucchini creation in my kitchen was a zucchini pizza crust, vegan and even optionally paleo.
Ingredients (2 10" pizzas):
1 WA-size zucchini (or 3 regular sized)
3 flax eggs (interpreted as 3 T flax meal, 6 T water, 1.5 tsp baking powder total)
3 cloves fresh garlic, minced
1 T basil
1 T salt
1/2 T oregano
1/2 T cayenne pepper (or other pepper)
1 C flour (use a nut flour for paleo, and start with half amount of flour adding little by little until desired dough consistency)
Step 1
Shred the zucchini.
Step 2
Steam the zucchini.
Step 3
Drain excess liquid out of zucchini by squeezing.
Step 4
Mix squeezed zucchini and remainder ingredients, using a spoon to lay out crust onto 2 pizza baking dishes.
Step 5
Bake at 450 for 15 minutes
Then you can add your toppings, keeping the sauce low to prevent soggy crust. Place back into oven to finish baking your pizza, and enjoy!
