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The Best Zucchini Recipe Ever: Zucchini Crust Pizza

An aerial view of a pizza

The zucchini harvest this year has been tremendous. I've been using them in any way that I can -- chopping them up and throwing them into anything and everything I'm cooking. I even eat them raw in salads!

Honestly, I was just about done with zucchini until I heard about zucchini crust pizza, which sounded like an amazing way to use up the rest of my harvest.

My first attempt was good, but the crust was too soft and quiche-like for my tasting. It had to be eaten with a fork.

What I wanted was a crust that could withstand a lot of toppings and that I could pick up with my hands, so I revamped the cooking process. The result was pizza the way I like it.

What I love most about this recipe is how easy it is to make. All you need to do is mix up your ingredients in a bowl and pre-bake for 8 minutes until the top and bottom starts to brown.

The secret to a beautiful golden crust on the bottom is to bake your dough on a pre-heated baking stone at the high temperature of 550 degrees F. This is essential to avoid a soggy, eggy crust.

After developing this recipe, I think I'll have to double the zucchini plants I grow next year. Yeah, it's that good!

A final thing to keep in mind is that this crust can be made gluten-free by substituting the flour for almond flour.

While you're at it, why not throw together your own pizza sauce as well? Chances are you've got an abundance of tomatoes from your garden this time of year, too.

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