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Zucchini Pizza Crust

Zucchini Pizza Crust
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Prep Time: 15 min Serves: 4
Cooking Time: 37 min Yield: 1 pizza
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This zucchini pizza crust is naturally lower in carbohydrates and higher in fiber compared to traditional crusts. It's also gluten-free. To ensure that your crust comes out nice and crisp, remember to salt the zucchini and allow it time to sweat out excess moisture.

Ingredients

Directions

1. Place the grated zucchini in a strainer, sprinkle the salt on top, and gently toss until the salt is distributed.
2. Allow the zucchini to sit and sweat excess moisture for 45 to 60 minutes.
3. Transfer the zucchini from the strainer to a nutmilk bag or cheesecloth. Wrapping the cloth around the zucchini entirely, use your hands to squeeze out any excess liquid. Repeat the process until the zucchini no longer releases liquid.
4. Place the zucchini in a large bowl and add the flours, eggs, garlic, nutritional yeast, oregano, red pepper flakes, and black pepper to taste. Stir to combine well.
5. Position one rack in the middle of the oven and another in the top position. Place a pizza stone (for a crispier crust) or a baking sheet lined with parchment paper on the middle rack.
6. Preheat the oven to 500 ̊F. Place a large piece of parchment paper on a clean countertop and drizzle it with olive oil. Spread the zucchini dough onto the parchment paper and form the dough into a large 10-inch round or oval, about 1/2 inch thick.
7. Transfer the dough from the parchment paper directly to the hot pizza stone or lined baking sheet and bake for 20 minutes.
8. Flip the pizza crust over and bake for an additional 10 minutes, until the crust is firm-crisp.
9. Carefully remove the crust from the oven, spoon on your pizza sauce to the desired thickness, and bake on the top rack for 5 to 7 minutes, until the sauce is warm.
10. Remove from the oven. Top with garnishes, if desired, and serve immediately.

Notes:
- Although you can use any kind of pizza spread for this recipe, we recommend McKel Hill's Lemony Pea Pesto (http://www.livestrong.com/recipes/lemon-pea-pesto/).
- The prep time doesn't account for the time it takes to let the zucchini sweat out excess moisture.

Recipe Courtesy: McKel Hill, author of "Nutrition Stripped"
PC: McKel Hill

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