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This should be celiac-friendly (gluten-free).
Ingredients
- 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
Directions
- 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)
- 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.
- Top the crust with the remaining ingredients. Bake 10-15 minutes more or until hot and bubbly. Very Good
Source
Posted by Toots (from http://slgkali.homestead.com/Pizza.html)
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Categories: Pizza, GlutenFree |
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Page last modified on March 29, 2012, at 01:11 AM by tamara