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Zucchini-Crusted Pizza

Adapted from Moosewood Cookbook by Mollie Katzen

 “A normal pizza on top, with a beautiful, substantial yet tender crust, golden with flecks of green and a slight crunch. You can make the crust up to several days in advance.”



Olive oil and white flour for the pan

2 c. packed grated, salted, drained zucchini (about 2 large or 4 small zucchini)

1 tsp. salt

2 eggs, beaten

¾ - 1 c. whole spelt/wheat flour or sprouted flour

½ - ¾ c. finely grated parmesan cheese

pinches of basil, marjoram, oregano, etc. (optional)

2 tbsp. olive oil

1 tsp. salt


Topping Suggestions:

1 large ripe tomato, sliced       fresh chopped garlic

mozzarella cheese, grated       thinly sliced onions

mushrooms dipped in olive oil            sliced olives

thinly sliced bell peppers         prepared pasta sauce



1) Put grated zucchini in a colander. Sprinkle with 1 tsp. salt and stir. Let sit for 20 minutes. Squeeze out all excess water.

2) Preheat oven to 400 F. Generously oil a pizza pan and coat lightly with flour.

3) Combine zucchini, eggs, parmesan, herbs, and 1 tbsp. olive oil in a bowl and mix well. Add flour and stir to make a thick batter.

4) Spread into the prepared pan and bake for 35-40 minutes, or until golden brown. About halfway through the baking, brush with remaining tablespoon of olive oil (optional). Remove from oven.

5) Top with your favorite pizza items and bake at 400 F until heated through.


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