Vegan Zucchini Pizza Crust

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!

Buttery Calzones with Vegan Option

My calzone recipe is about as old as my son.  It is our family favorite.  There was actually a time when we had calzones almost the whole week, not just because I'm a creature of habit, but because they are really that good.  

Ingredients

Dough (Yields 4 calzones): 

2 1/2 C all-purpose flour

1 package yeast

1 C sink-hot water

1 T sugar

1 T salt

1 T garlic powder

Filling:

To your desire, but my favorites are mushrooms, onions, spaghetti sauce, cheese (Daiya), pine nuts, and spinach.

Mix water, yeast, and sugar into a bowl.  Set aside until bubbly.  Add into large mixing bowl with flour and remainder ingredients.  This dough is quite yeasty, which is my delight.  If you prefer more of a flaky calzone, add 1 t baking powder and 1/2 t baking soda to your recipe, omitting any rise time outside of the oven's preheat.  I mix with my own hands -- I find it works the best with doughs (I don't use a bread machine of any sort).  Divide dough into four.

Sprinkle flour on parchment to prevent eccesive stickiness as you handle dough.  Roll dough into desired pie size.  Spoon spaghetti sauce onto half of dough, leaving edges (maybe a cm round about) clear.  Add your additional toppings, cheese last.  Fold over and pinch edges.  If flour has left dough too dry, you can revive the stickiness with a dash of water on the edges.  Let rise up to 30 minutes.  Bake on bottom rack at 375 for 20 minutes.  Remove from oven and rub butter (I use coconut oil) on top of calzones.  Sprinkle more salt and garlic powder, and place back in oven until desired golden color, or up to 10 minutes more.  They are extremely hot coming out, so allow some cool-down.