This is a pizza base made with zucchini. It is important to get as much moisture out of the zucchini as possible before baking. Cover with your favourite toppings.
This will be a non-traditional pizza base as it will be somewhat soft. Depending on your toppings, you may need to bake it at 200 degrees C for a few more minutes to heat toppings and further reduce sogginess.
I have made this twice and it has been delicious every time. It is imperative to get the squash as dry as you can. I use 2 1/2 pan size pans to bake this, and press it out to about 1/4 of an inch thick. It is an irregular shape, kind of like an oval. I also use olive oil pan spray on my hand when pressing it out to keep it from sticking to me. A couple of changes I made were: reduced it down to 6, but still get 8 slices. Use 2 1/2 egg whites (helps it to crisp) add garlic powder and oregano. It browns up nicely and is the close to a hand tossed crust. - 02 Aug 2007 (Review from Allrecipes USA and Canada)
I saw other reviewers had trouble with a soggy center -- thanks for the tip. I think I found a good trick! I let the zucchini sit in a colander, weighted down with a slightly smaller bowl and some canned veggies, in the fridge for about an hour. Then I squeezed it by hand and got rid of even more water. Used just 1 whole egg and 1 egg white, and spread the mixture pretty thin, reserving leftover for a small patty to bake. Nicely crisp, and even my very picky boyfriend loved the pizza that we made. I'll make this again, despite the extra time it takes! - 28 Mar 2004 (Review from Allrecipes USA and Canada)
This crust recipe is brilliant!!! My family had NO idea that this was made from squash. Hubby and I are low carbers and this is a keeper in my file!!! Three things make this recipe alot less labor intensive...non stick spray, to keep the dough from sticking to your hands...parchment paper makes flipping the dough a cinch...cheesecloth lets you wring almost every drop of liquid from your squash---the drier your squash is the better your end result will be---this really is the key to success with this recipe. I shredded the squash til it was almost a puree and suspended it over the sink in a cheescloth bag for most of the day, then wrung it nearly dry. I added onion and garlic powders, oregano and pepper to the dough for added flavor. I added an extra egg white for crispness. I agree that thinner is better for this crust and might leave out the mozzarella next time, subbing it for extra parm. This makes a great traditional pie with sauce and pepperoni, but would be great with any variety of toppings. I know I won't be giving away my excess squash from the garden this year! Dawn, thank you for this wonderful guilt-free recipe! - 05 Mar 2010 (Review from Allrecipes USA and Canada)