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!