Zucchini Pizza Dough

“From my e-cookbook collection, this looks yummy and interesting. The only ingredient in here that I changed was to use 3 egg whites instead of 3 whole eggs as originally called for-- since you don't need yolks to bind and all. Can use any kind of flour but I think whole wheat or bread flour would add great substance and flavor. (1/3 cup AP flour + 1 teaspoon vital wheat gluten = 1/3 cup bread flour) But the only quirk with this recipe is that unlike flour doughs, you can't bake with the sauce, cheese, and toppings on or else it'll fall apart-- you have to bake this dough first.”
READY IN:
45mins
SERVES:
1
YIELD:
1 10" crust
UNITS:
US

Ingredients Nutrition

Directions

  1. You need about 3 1/2 cups zucchini-- about 3 medium size zucchinis should do it. Grate it coarsely with a vegetable shredder/peeler, food chopper, mandolin, etc.
  2. Place the zucchini in bowl and lightly salt then let sit for 15 minutes and.
  3. squeeze out all the water that is rendered. Roll in a towel and twist.
  4. again. This is to remove all the water-- if you don't remove the water, it won't bake right.
  5. Mix with the rest of ingredients in a bowl.
  6. Grease a pizza stone or 10" baking dish with cooking spray, then place the dough into it.
  7. Bake at 350F until the top is dry and lightly browned, about 20-30 minutes.
  8. To eat right away, add your favorite sauce, cheese, and toppings then bake at 350 for another 15-20 minutes.

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