Zucchini Crust Pizza
Source of Recipe
From: lysychka Newsgroups: alt.support.diet.low-carb
I remembered this recipe and having had a terrible craving for pizza for
the longest time ran right out and got the ingredients for tonight's
dinner ------ result --- magnificent pizza that was indistinguishable
from the thin crust pizza we used to make before low carb!!!
We peeled and shredded 4 large zucchini's, squeezed out as much water as
we could, added parmesan cheese (the cheap, powdery kind --- figured it
would absorb more water) and 1 egg (thinking it would act like cement
sorta.
Then we pressed it into a 12 inch pizza pan and baked it in a 350? oven
for what seemed like an hour ---- until it started to dry
out and crust over and began to turn light brown.
Then we removed it --- increased the oven temp to 450?, added a little
Ragu Pizza Sauce, mozzarella cheese, sliced onion, chopped pepper,
mushrooms and pepperoni slices and baked for an additional 15 minutes.
It looked absolutely like a regular, gorgeous pizza --- crusty around
the edges and all melty in the middle. It was a little tricky to get
off the pan (the crust was still a bit soft) but the taste was
fantastic ---- we could have sworn we were eating regular pizza! The
second serving was much easier to remove and it actually retained its
shape and the crust held together ---- so it might be a good idea to let
it sit for a few minutes after comes out of the oven before serving (if
you can possibly stand it). To whoever thought up this idea first on
this board ------THANK YOU! THANK YOU! THANK YOU!!!! Hubs is in
Seventh Heaven and we plan to have this again REAL SOON!!!!
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