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



  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