Zucchini Pizza 15-Mar-2007

This pizza has a crust made with zucchini! This should be celiac-friendly (gluten-free).


  • 5 cups shredded zuchini
  • 1 cup shredded Mozzarella
  • 1 cup shredded Cheddar sheese
  • 2 eggs, beaten
  • 1/2 teaspoon garlic powder
  • 1 medium onion, chopped
  • 12 ounces tomato sauce
  • 2 teaspoon oregano
  • 1 bell pepper, chopped
  • 1/4 pound fresh mushrooms, sliced
  • 1/3 cup grated parmesan cheese
  • Fresh tomato slices


  1. Squeese out moisture from zuchinni. Must get all moisture out or crust will be watery. I let the shredded zuchini drain in a colandar for about an hour pressing the water out until very dry. (Can add salt to the zucchini to extract the moisture faster)

  2. Mix the shredded zuchini with 1/2 cup of each of the cheeses and eggs. Press mixture into greased jelly roll pan to form the crust. Bake at 400 degrees for 8-10 minutes.

  3. Top the crust with the remaining ingredients. Bake 10-15 minutes more or until hot and bubbly. Very Good