Zucchini Crust Pizza Margherita

Ingredients

zucchinigrated then chopped

8 cup

mozzarella cheese blendfinely grated

1 cup

almond flour

10 tbsp

parmesanfinely grated

6 tbsp

dried oregano

2 tsp

garlic powder

1 tsp

salt

pinch

eggbeaten

Egg-freeground flaxseedmix with 3 tbsp water, let sit 5 min

22 tbsp

canned petite diced tomatoesdrained

29 oz

olive oil

2 tbsp

garlicminced

4 tsp

Italian herb seasoning

1 tsp

salt

to taste

pepper

to taste

fresh mozzarella

Dairy-freeblended firm tofu drainedblend with lemon juice and olive oil

6 oz6 oz

fresh basil

30 leaf

Method

1. 01Preheat grill or oven to 450°F.
2. 02Grate zucchini using a food processor or hand grater, then chop finely.
3. 03Microwave chopped zucchini in a microwave-safe bowl on high for 5 minutes.5 min
4. 04Drain zucchini through cheesecloth or a kitchen towel in a colander and let cool.
5. 05Drain tomatoes into a colander.
6. 06Heat half the olive oil in a small pan, sauté minced garlic until fragrant.
7. 07Add drained tomatoes and Italian herb seasoning, simmer on low heat until thickened and reduced.
8. 08Stir in remaining olive oil and season sauce to taste with salt and pepper.
9. 09When zucchini is cool, squeeze out as much water as possible.
10. 10Mix squeezed zucchini, grated mozzarella, almond flour, parmesan, oregano, garlic powder, salt, and beaten egg until combined.
11. 11Spray a baking sheet with olive oil or nonstick spray and divide crust mixture into two balls.
12. 12Press each ball into a circle with your fingers, keeping edges thick.
13. 13Bake crust on a preheated pizza stone on the grill or in the oven until firm and starting to brown, about 12 to 13 minutes.13 min
14. 14Spread each pizza with half the sauce, then top with half the basil and half the fresh mozzarella chunks.
15. 15Return pizzas to grill or oven and cook until cheese melts, 3 to 5 minutes.5 min
16. 16Serve hot.

Fits

• Vegetarian
• Pescatarian
• Gluten-free