Zucchini Crusted Pizza (from The New Moosewood Cookbook)

Submitted by CSA members, Monica & Brad
Crust Ingredients:
olive oil and flour for the pan
2 cups (packed) grated zucchini (about 2 7-inches)
2 eggs, beaten (okay to delete one or both yolks)
1/4 cup flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
Optional: pinches of basil, marjoram, and/or rosemary
2 T. olive oil
Pizza sauce and whatever other toppings you prefer

1) Preheat oven to 400 degrees F. Generously oil a 10-inch pie pan and coat lightly with flour (You can also use a jelly roll pan)
2) Combine zucchini, eggs, flour, mozzarella, parmesan, and herbs, and 1 T olive oil in a bowl and mix well.
3) Spread into the prepared pan and bake for 35-40 minutes, or until golden brown. About halfway through the baking, brush with the remaining tablespoon of oil (optional). Remove from oven. When it has cooled for about 10 minutes, use a spatula to loosen the crust from the pan, so it won’t break later.
4) Top with your favorite pizza items and bake at 400 degrees F until heated through. The crust can be made up to several days in advance.

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