olive oil and superfine brown rice flour to coat pan
2 cups packed grated zucchini (about 3 small zucchini)
2 egg whites (+1 egg yolk, optional)
1/4 cup +1 tbsp superfine brown rice flour or Bette Hagman Gluten free gourmet blend (I used the former, this time)
1/2 cup grated mozzarella
1/2 cup grated parmesan
pinch of basil, marjoram, rosemary
Healthy sprinkling of pasta seasoning blend(I use trader joe’s)
1 tbsp olive oil
1 tbsp tomato or basil pesto (optional!!!)
Preheat oven to 400 degrees F and oil or spray pan of your choice and sprinkle with flour. If you want a thinner crust, use a pizza pan with slightly raised edges. If you want a thicker crust, it’s ok to use a jelly roll man or pie pan. A nonstick pan might be a good idea!
Mix together zucchini, eggs, flour, cheeses, herbs, seasoning, and 1 tbsp olive oil thoroughly. Bake until golden brown. (Cooking time will depend on thickness of crust, but around 35-40 minutes.) Halfway through baking you can brush with a little olive oil OR with pesto and place back in oven. Remove from oven when done, let rest and cool for 10 minutes and then carefully loosen from pan with your favorite spatula. *note: if you used a pan with tall sides this may be a challenge. Go slowly and use the right tool for the job! You can also cut the pizza into large “slices” if that will make it easier to get out of the pan. You should be able to completely remove pizza from pan at this point. (But leave it in the pan!) Top with whatever you like on your pizza and bake at 400 degrees f (or 350) until cheese is melted and golden brown but crust doesn’t burn.
Also good with no toppings or as a white pizza, as a kind of flatbread/ focaccio.
PS Don’t use a pan like the one I used- it was a real pain getting it out of the pan.