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.
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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.
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Recipe Courtesy: McKel Hill, author of Nutrition Stripped