Zucchini base Pizza "Crust" - Man o' Man was it good!

[Farmfresh]

miss_thenorth - I am guessing totally here, but I bet which type of cheese you use would make a huge difference on the flavor.

If you don't like the fried cheese flavor (you crazy girl!! ) just use a mild cheese. Mozzerella is mild and so is Swiss or Farmer Cheese.

That is what I would try.

 

[noobiechickenlady]

really interested here, due to the gluten free factor, but.... does it taste alot like fried cheese? I have made the fried cheese crisps, and didn't like them, ( I did them for my low carb diet)

You don't like fried cheese?

Just teasing, to each her own
They weren't totally fried cheese tasting, you could definately taste the zucs & egg, plus the toppings. A little like fried cheese, only with a great big twist. It'd be worth trying it cut in half.

 

[reinbeau]

This sounds positively yummy, I'll be trying it out this week fer sher!

 

[BeccaOH]

Okay, I made it last night according to directions. I hand squeezed the shredded zucchini over a strainer and got it as dry as possible. Maybe if you salted it and let it sit in a strainer a couple hours it would get drier.

The crust was soft and a tad quiche-like. I would have had to bake it first round for at least twice as long to get any crisp. I topped it with a bit of pizza sauce, bell peppers, mushrooms, onions, pepperoni, and cheese and baked for 15 minutes. ETA: I had it in a round metal pizza pan.

Overall it was tasty. More like a casserole than a pizza, though. I don't know if I would make it again or not.

Mom kept saying the crust needed some kind of flour in it to help bind it.

 

[Farmfresh]

If we are trying for a dry zucchini .... hmm ... I wonder about using dehydrated zucchini???

I was going to make the crust last night as a side to go with my GF spaghetti, but someone had eaten all of my mozzarella cheese!!!

I already had the zucchini drying grated in a colander so I just chucked it in the sauce. Pretty darned good.

 

[noobiechickenlady]

Hmmm, mine got very crispy on the bottom. It was a little gooey on top still. Quiche like, yeah. But with a crispy bottom.
I used a round cast iron griddle like I normally do for pizza. Wonder if that made the difference?

 

[Farmfresh]

Oven temps can make a huge difference as well. Few ovens have very accurate thermometers.

 

[Wifezilla]

I cook mine on a silicone mat. I flip it and cook for a bit more once it is almost done. It gets both sides brown like that.

The first time I made it I didn't use the mat and it molecularly bonded to my pizza pan. It took forever to get the pan clean.

was going to make the crust last night as a side to go with my GF spaghetti, but someone had eaten all of my mozzarella cheese!!!

Did my family wander by your place? The guys do that to me all the time. I bought apples last night to make a Waldorf salad. Son ate my apples before I even got the rest of the groceries put away and nobody bothered to tell me they used up the mayo

 

[Farmfresh]

At least I can SOMETIMES have cheese around the place. When my D1 still lived at home that girl would go through a 3 pound brick of cheese in nothing flat!! She still does, but now SHE gets to buy it herself.

At least I know she is getting her calcium.

 

[miss_thenorth]

Ok, I have some zucchini now and am going to try this sometime this week.
As for the fried cheese crsips. I have tried parmesan, cheddar, mozzarella, and i don;'t like any of them. If I make them just to the point of being crispy, they are ok, but once they hit the crispy stage, they just taste yucky.

After I make it, i will report back.