Feast your eyes on the glory of this pizza!!! There is a (not so secret) ingredient in this bad-boy-turned-healthy… ZUCCHINI! And not just any zucchini. Look out now, there is spiralized zucchini in the crust! Now, to be 100% honest, I was super skeptical about how this pizza would turn out. I was like, comeee onnn, there’s no way that zucchini spirals as a pizza crust are going to (1) taste good and (2) become crispy enough to actually serve as a legit pizza crust. Well, I am here before you as a witness that with enough belief and will-power (and cheese and eggs…) IT IS POSSIBLE! *and the crowd goes wild! yaaaa yaaaa yaaaa!*
If you’re looking for a “healthy” pizza, this might not be your match. Yes, it is healthier than a lot of pizzas out there because you’re using a vegetable as the crust. But if you take into calculation the amount of cheese in this creation, there’s probably some even healthier pizza alternatives out there. BUT if you are looking for a creative way to eat more veggies, or if you’re just craving a satisfying gluten-free pizza, then this pizza has your name written all over it. 😉
When rating a pizza, I like to look at a couple factors.
(1) The crust-to-topping ratio in each bite of this creation is quite satisfying. Every bite is full of crispy crust, melted cheese, sweet/tomato-y sauce and salty/fresh toppings.
(2) The hold-ability factor is low with each slice. While the zucchini crust is quite solid and crispy, the toppings are too heavy for it, so it’s nearly impossible to hold it long enough to bring the slice to your mouth before it all falls apart. This is more of a fork-and-knife situation here.
(3) The leftover pizza test. Does this pizza taste just as good when eaten out of the fridge the next day? I’ll just say it’s a bit of a soggy (albeit delicious) mess.
A magnificent crust full of seasonings (yum) and cheese (yummm) and zucchini (yay, it’s a healthy pizza!)
I used stevia instead of superfine sugar in the sauce. Because I don’t have superfine sugar. It turned out just great 🙂
zucchini-crust Margherita pizza
from Spiralize Now! by Denise Smart
– sunflower oil, for brushing the baking pan [don’t brush with oil if using a silpat]
– 4 zucchini, ends trimmed and halved crosswise
– 1 tsp garlic paste
– 4 oz (125 g) aged cheddar cheese
– 2 tsp mixed dry herbs
– 2 oz (50 g) gluten-free all-purpose flour
– 2 eggs, beaten
– 1 tsp salt
– one (7 oz) can choppepd tomatoes
– 2 Tbsp tomato puree
– ½ tsp superfine sugar
– 1 tsp dried italian herbs
– 7 oz (200 g) mozzarella cheese, sliced or shredded
– 2 tomatoes, sliced
– 2 Tbsp pesto
– a few basil leaves
Make the crust:
– Preheat the oven to 400 F.
– Line a large baking sheet with parchment paper and brush with olive oil.
– Spiralize the zucchini with a 3 mm (⅛ inch) blade. [Or buy zucchini spirals from the store.]
– Wrap the zucchini in a towel and squeeze out as much water as possible [there will be a lot of water!]
– Put the zucchini in a large bowl and add the rest of the crust ingredients. Mix well [use your hands if needed!]
– Place the crust mix on the baking sheet and pat it into a flat 12-inch round base for the pizza.
– Bake the crust for ~ 20 minutes, or until golden brown.
– Using a second prepared large baking sheet CAREFULLY [use your oven mits!] invert the crust onto the new baking sheet. Bake the crust [now flipped over] for another ~ 4 minutes, until golden.
Make the tomato sauce:
– Meanwhile, place all the tomato sauce ingredients in a small saucepan. Simmer over low heat for ~ 5 minutes. Stir occasionally.
– Let the sauce cool for ~ 5 minutes before applying to the pizza.
Assemble your pizza:
– Spread the tomato sauce over the zucchini crust. Spread the mozzarella all over the pizza. Arrange the tomato slices on top. Drizzle pesto over it all.
– Return the pizza to the oven for ~ 5 minutes, or until the cheese is melted.
– Scatter the basil leaves on top.
– Serve and enjoy! 😀