Sunday, July 14, 2013

Summer Squash Pizza (Gluten Free)



Summer Squash Pizza
Crust

toppings
  • 4 cups peeled and cubed zucchini (1 big one, or 2 medium ones)
  • 2 cups cooked brown rice (leftover or fresh)
  • 1 Cup shredded mozzarella cheese
  • 1 Cup grated Parmesan cheese
  • 2 eggs
  • 1/2 teaspoon salt
  • coconut oil for greasing pan (or oil of your choice)
Toppings
  • 1-1/2 cups GF spaghetti sauce
  • 1 teaspoon dried Italian seasonings or fresh herbs of your choice
  • 2 cups shredded mozzarella cheese

Directions:
a bit "browner" than this
  • put zucchini cubes in your blender or food processor to make "zucchini milk"
  • dump this "milk" in a colander lined with cheesecloth 
  • drain for about 1 hour and squeeze most of the moisture out
  • In a bowl, combine zucchini pulp, rice, 1 Cup mozzarella cheese, Parmesan cheese and eggs until well blended.
  • Press mixture into a greased 15-in. x 11-in. x 1-in. baking pan.
  • Bake at 400° for 25-30 minutes or until the crust is set and lightly browned.
  • Spoon spaghetti sauce over crust
  • Sprinkle with remaining cheese.
  • add toppings of your choice (sausage, pepperoni, anchovies, olives,... I don't know, it's your pizza!
  • Bake at 400° for 15 minutes. Let stand 5 minutes before serving.

yum!

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