Zesty Gluten-Free Pizza With Zucchini Crust

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Zesty Gluten-Free Pizza With Zucchini Crust

Ingredients


8 Zucchini Each Apprx. 6" X 2" Peeled Finely Chopped
3 Tbsp Heaping Garlic Chopped
1 Cup Oats
1/2 Cup Egg Substitute
1 Tbsp Basil
1 Tbsp Parsley
1 Tbsp Oregano
1 Tsp Pepper



Recipe Mix


Preheat oven to 450*. I use a food processor, one zucchini at a time to finely chop. Once you have the zucchinis chopped finely, squeeze and squeeze the zucchini to remove all excess liquid. Now put zucchini into a large bowl and add the rest of the ingredients, mix well by hand to blend ingredients. Now lay parchment baking paper on large cookie sheet. Lightly olive oil the paper. Now start to form your crust on the baking paper, I do one handful at a time, a large square, apprx. 11" x 14", 1/2" thick. Now place into oven, 3rd rack and let bake for 25 to 30 minutes, watch so not to burn. Remove from oven and place a cookie sheet on top of pizza, flip. Now you have the bottom of the pizza crust on the top. Carefully peel off the parchment paper. Line another cookie sheet with baking paper and lightly spray with olive oil. Slide the crust onto the paper and put into oven to bake the other side for 20 minutes, til golden. If you have dark edges from first baking, just put pieces of foil around the edge of the entire pizza, like you do when baking a pie, so not to burn. Once the other side is baked, remove from oven and turn oven down to 350*.
Place your toppings on the pizza, bake 10 to 15 minutes. In the photo, I topped my pizza with 1 large tomato, 1 cubanelle pepper, 6 green onions and 12 oz roasted red peppers (rinsed/drained) and all ingredients chopped/sliced. Enjoy!!