Gluten Free Zucchini Pizza Crust
Recipe type: Main
Plan ahead. When storing grated zucchini in the summer, pre-measure 2 cup portions and freeze; simply grab bags, thaw, and drain for your favorite recipes. If you have fresh zucchini on hand, freeze it before prepping this recipe to help break open the plant cells and release extra water; if impractical, salt the fresh zucchini and allow to drain at least 30 minutes (too much residual water will produce a soggy dough).
  • 4 cups unpeeled and grated frozen zucchini
  • Kosher salt
  • 4 eggs
  • 1/2 cup gluten free multipurpose flour with xanthan gum (see note)
  • Olive oil
  • Gluten free cornmeal
  1. Line a colander with a tea towel. Place zucchini in lined colander and salt generously; allow zucchini to thaw completely.
  2. Preheat oven to 425 degrees.
  3. Gather ends of the tea towel and twist to squeeze remaining water from thawed zucchini. Fluff the zucchini with a fork.
  4. In a large bowl, beat the eggs. Mix in the zucchini and gluten free flour. Add additional flour if necessary to create a mixture similar to thick oatmeal in consistency.
  5. Lightly spread olive oil over the bases of two 9-inch springform pans (you won't need the springforms). Sprinkle with cornmeal. Split the dough between the two pans and spread it across each pan with a spatula.
  6. Bake for ~20 minutes or until the crust turns puffy and golden. Remove from oven and reduce heat to 350 degrees.
  7. Add preferred toppings. Bake an additional 5-15 minutes (long enough until cheese is melted or toppings are done).
My favorite gluten free multipurpose flour is made by King Arthur Flour Company*. This flour, like most others, does not contain a gluten substitute like xanthan gum. My preferred stock ratio is 3 tsp xanthan gum in 4 cups of gluten free flour. Mix well, and store in the freezer for best shelf life.
Recipe by Mother of a Hubbard at