This is a great recipe to use up a big zucchini. These are good enough that we eat them plain with no toppings. Sometimes toppings can make it soggy, so dry toppings might work best. I have enjoyed this recipe so much that I sometimes make a bunch of crusts and half bake them and freeze them in a stack with wax paper between them, in gallon zip lock bags. They can be gluten-free by using a gluten-free flour mixture.
credits go to Moosewood Cookbook
olive oil and flour for the pan
2 cups (packed) grated zucchini (about 2 7-inchers)
2 eggs, beaten
1/4 cup flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
OPT: pinches of basil, marjoram, rosemary
2 TBS olive oil
extra olive oil
1 large ripe tomato, sliced
2 to 3 large garlic cloves, sliced thin
Preheat oven to 400F, Generously oil a 10-inch pie pan and coat lightly with
Combine zuke, eggs, flour, mozzarella, parmesan, herbs and 1 TBS olive oil
in a bowl and mix well.
Spread into the prepared pan and bake for 35 -40 min, or until golden brown.
About halfway through the baking, brush with the ramaining TBS of olive oil
(opt). 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.
Top with your favorite pizza items and bake at 400F until heated through.