Zucchini Pizza & Homemade Tomato Sauce

In case you didn’t get the memo, November 12th is National Pizza with Everything Day. Like if we really need a holiday to eat pizza. So being that it’s one of my favorite foods, I finally mastered a healthier alternative, since I try to stick to a healthy lifestyle as much as possible. Yes, wine is healthy (lol). This pizza doesn't leave me feeling guilty about having a slice. Who am I kidding. 3 slices later, but I don’t feel bloated and heavy. Can I get a hallelujah!

So back by social media popular demand, I’m bringing you my perfected version of zucchini pizza. I admit, my first version wasn’t the best. It was yummy, but the crust was a bit soggy. If you follow the recipe below and make sure to remove AS MUCH moisture (water) from the zucchini, your crust will be perfection. Okay, stop salivating and start celebrating.

Happy Cooking!

Ingredients:

Zucchini Pizza Crust:

  1. 4 cups shredded zucchini
  2. 1 cup shredded low-moisture part-skim mozzarella cheese
  3. 2/3 cup flour (I use Bob's Red Mill gluten free all purpose baking flour)
  4. 2 cloves garlic, minced or pressed
  5. 3 tsp. dried oregano
  6. 1 tsp. dried basil
  7. 2 eggs, beaten
  8. 1/2 tsp. salt

Homemade Pizza Sauce:

  1. 4 large tomatoes, quartered
  2. 2 tbsp. olive oil
  3. 2 garlic cloves, minced or pressed
  4. 1 tbsp. dried oregano
  5. 1 tsp. thyme
  6. 1 tsp. salt
  7. 1 packet of Stevia

Directions: 

Zucchini Pizza Crust:

1. Heat oven to 500F with a pizza stone pre baking in it.

2. Squeeze as much excess water out of zucchini using either a kitchen towel or cheese cloth. If not, your crust will be soggy.

3. Once excess water has been taken out, place zucchini in a bowl and add: cheese, flour, garlic, oregano, basil, eggs and salt. Mix all ingredients together.

4. Place zucchini mixture onto a piece of parchment paper (enough to cover pizza stone). Place parchment paper on something solid to transfer into the oven. I place parchment paper on my pizza craft.

5. Shape pizza crust on parchment paper and transfer onto the heated stone in the oven. Bake for 10 minutes or until crust is brown.

6. Once zucchini crust has baked, take out of oven and add your toppings. Place back in the oven on the parchment paper and cook for additional 10 minutes. I like my pizza well done, so I usually leave it for a bit longer. 

Homemade Pizza Sauce: I don't use this whole amount on the pizza or it would be swimming in sauce. I save sauce for other meals throughout the week.

1. In a large saucepan, add tomatoes, olive oil, garlic, oregano, thyme, salt and packet of Stevia.

2. Bring to boil and break up tomatoes. Lower heat and simmer 15-20 minutes.

3. Once simmered, puree all ingredients in blender.

Adapted from My Humble Kitchen