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Sunday, October 27, 2013

Zucchini Cauliflower Pizza Crust

Remember how crazy my cauliflower pizza crust sounded?? Adding zucchini probably won’t make you less skeptical. However, it is awesome! I don’t exactly understand how forming cauliflower into a pizza crust makes it taste less like cauliflower but I’m glad it does! If you can get past the smell of cooking it, this pizza crust is a great alternative to dough crusts. Making pizza crust this way gives you tons of extra nutrients and added vegetable servings. It is also very low carb, low fat, gluten free, dairy free, and can be made Paleo. Makes 2 small circular crusts or 1 large square crust.

1 large zucchini, shredded (about 1 cup)
½ head of cauliflower, riced (about ½ cup)
1 egg (or equivalent egg substitute)
¼ cup GF bread crumbs (or GF flour will work also)
1 tsp garlic, minced
½ tsp sea salt
½ tsp basil
½ tsp oregano
2 cups spinach
1 cup mushrooms, sliced
¼ cup raspberry balsamic vinaigrette
½ cup pasta sauce
½ cup shredded cheese (I used mozzarella style almond cheese)
  • In a food processor, shred zucchini and cauliflower.
  • In a large bowl, combine zucchini, cauliflower, egg, bread crumbs or flour, garlic, sea salt, basil, oregano. Mix until ingredients are well combined.
  • Refrigerate crust mixture for about 30 minutes.
  • Using foil or parchment paper, line a baking sheet. Spread crust mixture evenly into a thin layer on the baking sheet.
  •  Bake at 400°F for 20 minutes.
  • Remove from heat, add toppings and cheese if desired. Return to oven and bake an additional 10 minutes.
  • Let cool for about 10 minutes before cutting and serving.

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