Gluten Free Zucchini Pizza Crust
If you grow zucchini, you know how easily their fruits can sneak up on you. A few zucchini always manage to hide from me each year and grow to gigantic proportions.
Take Ronde de Nice for example. These round zucchini, fantastic for stuffing and baking in the oven, are best harvested when small – about the size of a tennis ball. They have a tendency to produce fruit in flushes, however, with a week or two between a harvest and any sign of new fruit. And that is when trouble begins for me, as I get out of the habit of checking the vines until a softball-sized fruit draws my attention.
(Left) Beans and zucchini harvested from the summer garden. A perfectly-sized Ronde de Nice sits atop two other large ones that got away from me. (Right) Ronde de Nice and Patisson Panache Jaune et Vert stuffed with brown rice, sun-dried tomatoes, basil, garlic, and almonds.
These larger zucchini are still good, just not as good as when they are smaller. So since I have many other offerings from the garden in summer, I grate these large zucchini in my food processor and store them in the freezer for winter recipes… no blanching required.
Grated zucchini can be a life-saver when you know that you won’t have time to make a traditional pizza crust. My zucchini pizza dough requires no kneading, stretching, or rising, so it can be made in minutes. Since eggs dominate the flour in this recipe, it is also a low-carb alternative to traditional pizza dough, packing in much more protein and fiber.
This gluten free zucchini crust adds another dimension to an otherwise boring veggie cheese pizza.
I especially enjoy the added texture and color that this recipe brings to rustic pizza toppings. It is the perfect complement to winter garden pizza toppings, adding a splash of bright color to the deeper tones of winter crops. Try it with roasted root vegetables, your favorite cheese, and herbs, drizzled with a little balsamic vinegar and olive oil.
Roasted root vegetable pizza. This gluten free zucchini crust makes the perfect base for a medley of roasted beets, sweet potatoes, carrots, and turnips, topped with goat gouda, rosemary, and thyme.
You’ll be surprised by this rich and springy crust. Combined with the sweetness of roasted winter roots, it’s like having dessert for dinner!
- 4 cups unpeeled and grated frozen zucchini
- Kosher salt
- 4 eggs
- ½ cup gluten free multipurpose flour with xanthan gum (see note)
- Olive oil
- Gluten free cornmeal
- Line a colander with a tea towel. Place zucchini in lined colander and salt generously; allow zucchini to thaw completely.
- Preheat oven to 425 degrees.
- Gather ends of the tea towel and twist to squeeze remaining water from thawed zucchini. Fluff the zucchini with a fork.
- 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.
- 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.
- Bake for ~20 minutes or until the crust turns puffy and golden. Remove from oven and reduce heat to 350 degrees.
- Add preferred toppings. Bake an additional 5-15 minutes (long enough until cheese is melted or toppings are done).
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