Author Topic: Zucchini Crust Pizza  (Read 8433 times)

Online cookie1

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Zucchini Crust Pizza
« on: February 06, 2014, 03:47:31 am »
Zucchini Crust Pizza:
Number of People 4:
Ingredients:
2 large zucchini
1 tablespoon salt
1 cup grated light cheddar
1/4 cup grated parmesan
2 eggs
1/2 teaspoon garlic powder. I used Tenina's garlic paste
4 tablespoons passata. I used Napolitano sauce I had in the freezer.
4 bocconcini
4 button mushrooms, sliced
2 slices prosciutto


Preparation:
Heat oven to 200 degrees, line a tray with baking paper.
Place about 1/4 zucchini chopped into pieces into the bowl. Blitz on speed 5 for a few seconds. Remove and repeat until you have grated all the zucchini. Place into a colander and sprinkle salt over. Leave for 15 minutes.
Rinse and place into a tea towel and squeeze out as much liquid as you can. Set aside in a bowl.
Grate cheeses on speed 7 until done.
Add the eggs and garlic and mix speed 3/4 about 4 seconds.
Add zucchini and mix  :-: for a few seconds.
Spoon 4 flat discs onto the prepared tray and bake for 15 minutes.
Remove from oven and top each with a tablespoon of sauce, mushrooms, bocconcini broken up, mushrooms and prosciutto.
Return to oven and bake for 10 minutes.
Serve with a salad.



Photos:

I photographed it before I added the salad.

Tips/Hints:
This is surprisingly filling. I adapted it from a recipe in The West Australian.
The recipe didn't say to rinse the zucchini before squeezing the liquid out, but I found it too salty otherwise.
May all dairy items in your fridge be of questionable vintage.

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Offline CreamPuff63

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Re: Zucchini Crust Pizza
« Reply #1 on: February 06, 2014, 04:00:15 am »
thanks cookie, my SIL says this recipe is brilliant and I've been wanting to try it since.
Non Consultant from Perth, Western Australia

A balanced diet is a biscuit in each hand

Offline Halex

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Re: Zucchini Crust Pizza
« Reply #2 on: February 06, 2014, 04:02:51 am »
Wish i had seen this 30 mins ago :( zucchini slice in the oven atm.
Mum to Crown Prince......

Offline astarra

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Re: Zucchini Crust Pizza
« Reply #3 on: February 06, 2014, 04:54:04 am »
Looks yum, thanx cookie.  :)
:D

Offline cecilia

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Re: Zucchini Crust Pizza
« Reply #4 on: February 06, 2014, 04:59:29 am »
Cookie, would you say that 2 large zucchini would equal about 1 kg?
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Offline KarenH

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Re: Zucchini Crust Pizza
« Reply #5 on: February 06, 2014, 05:37:47 am »
What a great idea for a healthy and yummy way to have pizza, and also to use up excess zucchini!
 
I read a similar idea somewhere of using grated zucchini and cheese baked  into circles as an alternative to pastry for topping pot pies.
Karen in Adelaide

Offline Halex

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Re: Zucchini Crust Pizza
« Reply #6 on: February 06, 2014, 06:20:42 am »
Lol Karen, yes we are all using up zucchinis :)
Mum to Crown Prince......

Offline fundj&e

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Re: Zucchini Crust Pizza
« Reply #7 on: February 06, 2014, 06:52:42 am »
yum ACW i have done the same with cauliflower a few months ago that also was very nice
i don't need a recipe i'm italian

Offline judydawn

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Re: Zucchini Crust Pizza
« Reply #8 on: February 06, 2014, 07:00:15 am »
Cookie, I love the sound of this and Karen, yours sounds great too.  This sounds like another one for my airfryer  ;)
Judy from North Haven, South Australia

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Re: Zucchini Crust Pizza
« Reply #9 on: February 06, 2014, 07:37:58 am »
I don't really know Ros. I actually used one ginormous zucchini. It isn't that important as more or less is ok.
May all dairy items in your fridge be of questionable vintage.

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Offline CreamPuff63

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Re: Zucchini Crust Pizza
« Reply #10 on: February 06, 2014, 07:38:40 am »
yum ACW i have done the same with cauliflower a few months ago that also was very nice


that's the one SIL was talking about! thanks uni
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Offline fundj&e

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Re: Zucchini Crust Pizza
« Reply #11 on: February 06, 2014, 07:52:51 am »
is this the one CP

Cauliflower Wraps/PIZZA
Yield: 2 wraps
Ingredients

   
   * 1/2 head cauliflower, cut into florets
   * 2 eggs OR 1 egg plus 1 egg white
   * 1/2 tsp. curry powder
   * 1/4 tsp. salt
   * Pepper TT
   * Chili TT
   * Garlic powder TT

Garlic Herb Wraps/PIZZA

   * Substitute 1 minced garlic clove and 3/4 tsp. dried herbs (basil, oregano, thyme or a combo) for the curry powder



Add of the cauliflower florets to bowl Pulse the cauliflower florets until they form a crumb-like texture (turbo 3 times for 1 sec) pulse the remaining cauliflower.
add boiling water to bowl steam cauliflower for 15 mins varoma  speed 4
Drain the cauliflower in a sieve .transfer to a clean kitchen towel, firmly squeeze any excess water , .transfer to a clean kitchen towel and repeat the squeezing  part again
Return cauliflower to bowl and add the remaining ingredients
Knead for 10 sec
Divide mixture in 2
Form two thin circles on the parchment-lined baking sheets. With a spatula, press down the dough

Keep the wraps compact--there should be no parchment showing through the mixture in any area of the wrap.


Bake for about 17 minutes until dry and pliable. Gently remove to a wire rack to cool so the bottom does not become soggy. Use with light fillings or tear into pieces and use to scoop up


Place some baking paper on top of the mixture and roll
To remove from the baking dish I placed a wire rack and flip it and peel  the paper of
« Last Edit: February 06, 2014, 08:22:32 am by fundj&e »
i don't need a recipe i'm italian

Offline cecilia

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Re: Zucchini Crust Pizza
« Reply #12 on: February 06, 2014, 08:04:13 am »
Thanks, Cookie.  Having a go.
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Offline mab19

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Re: Zucchini Crust Pizza
« Reply #13 on: February 06, 2014, 08:11:21 am »
Thanks cookie & fundje, both of these sound nice.
The  man who said it can't be done should not interupt the woman doing it.

Offline KarenH

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Re: Zucchini Crust Pizza
« Reply #14 on: February 06, 2014, 08:29:30 am »
Here is the idea I saw for a pie crust, designed for individual pies in ramekins:

1 small zucchini, grated
1 egg, whisked
50g grated light mozzarella
50g grated parmesan

Preheat oven to 180 degrees.  Combine all ingredients in a bowl.  Line a baking tray with baking paper.  Spread mixture in 4 circles roughly the shape and size of a pie lid.  Bake for 20 mins or until the zucchini crust starts to change colour.  Remove from oven and leave on baking tray until cool. 

When your pies are ready, top each ramekin with a zucchini crust "lid".  Sprinkle with more parmesan cheese and bake a further 10-12 minutes.

From:  OMG I can eat that!!!  By Jane Kennedy
Karen in Adelaide