June 18, 2019
Calabrian Pizza with Zucchini Crust
- 4 to 6 zucchini, grated (to yield 4 cups)
- 1 teaspoon kosher salt
- 1/3 cup parmesan cheese, grated
- 1/4 cup chickpea flour
- 1/3 cup goat cheese, grated
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 large egg, beaten
- Olive oil, for greasing
- Pizza toppings:
- ⅓ cup tomato sauce
- ½ cup shredded part skim mozzarella
- ¼ cup thinly sliced red onion
- 8 calabrian peppers (packed in oil), roughly chopped
- ¼ cup fresh basil leaves
- Parmesan cheese and red pepper flakes, for serving
- Preheat oven to 500 degrees with a pizza stone.
- In a large bowl, toss the grated zucchini with the kosher salt and set aside for 10 to 15 minutes.
- Squeeze the excess moisture out of the zucchini by wrapping it up in a clean kitchen towel or cheesecloth. Discard the liquid.
- Place the zucchini into a bowl and add the parmesan, flour, goat cheese, garlic, oregano, basil, and eggs. Incorporate all of the ingredients together.
- Place the zucchini mixture onto a piece of parchment and lightly grease with olive oil. Set on something solid that will make it easy to transfer into the oven. Spread the zucchini mixture to form a circle about 1/3 inch thick. Form the edges up so that it forms an outer 'crust.'
- Once the crust has been shaped, transfer on the parchment paper onto the heated pizza stone in the oven. Bake for 8 to 10 minutes or until the crust starts to brown.
- Top the pizza with sauce leaving a ½ inch crust. Sprinkle with cheese and top with the peppers and onions. Once the toppings are on, transfer the pizza on the tin foil back onto the heated pizza stone in the oven and bake for an additional 4 minutes until cheese melts. Garnish with fresh basil leaves. Serve with fresh parmesan cheese and red pepper flakes.