| This recipe is from the magnificent, kind and generous Stacey, over at BeautyandtheFoodie.com. Check out her guest blog post to see why this is here!|
Things you'll need:
Process zucchini and garlic in a food processor or blender until finely ground. Then place zucchini in, at least, two layers of paper towels or a cheesecloth. I tried to use one paper towel once, and the towel tore and ground zucchini went everywhere.
- 2 Large baking sheets
- Blender, or food processor
- Parchment paper, 2 sheets
- Pastry brush, or other sauce brush
Wrap ground zucchini and garlic in paper towels or cheesecloth and squeeze out as much liquid as possible.
After combining the crust ingredients, divide dough into two mounds and spread each into a circular formation on the parchment paper with the back of a spoon. Try not to get it too thin. You should not see any paper through the dough. Then use the back of the spoon to slide around the circle and smooth out the edges.
After baking, place a second sheet of parchment paper on top of the zucchini crusts. Then flip both sheets, with crust between them, over onto baking sheet and slowly peel off the parchment paper on top of crust.
After baking, spread pizza sauce over entire crust, and put toppings and cheese over half of each circle.
Fold half of crust over bottom half with the toppings (like folding an omelet). Press open part of pocket closed with a spoon or fingers. Do not worry if it does not seal well, it will when the cheese melts. If any of the closed part cracks open, just push it closed with fingers. Brush the tops of crust with melted butter and sprinkle with parmesan. Put back in oven to bake again until browned.