Gluten Free Pizza on Zucchini-Sage Crust

MAKES: 6 SERVINGS
SERVING SIZE: 2 WEDGES
MAKES: 1 PIZZA
PREP: 25 MINS
BAKE: 33 MINS 400°F

 

 

 


Ingredients

1 tablespoon gluten-free stone-ground cornmeal

2 1/2 cups packed shredded zucchini

1 egg, lightly beaten

6 ounces cheddar cheese, shredded (1 1/2 cups)

1/4 cup gluten-free all-purpose flour

1/4 cup gluten-free stone-ground cornmeal

1 tablespoon snipped fresh sage

6 cloves garlic, minced

2 tablespoons olive oil

Desired pizza toppings, such as Quick Gluten-Free Marinara Sauce (recipe below) or purchased gluten-free pizza sauce, sliced pepperoni, chopped Canadian-style bacon, and/or sliced or chopped vegetables


Directions
  1. Preheat oven to 400 degrees F. Line a 12-inch pizza pan with parchment paper. Sprinkle with the 1 tablespoon cornmeal; set pan aside.
  2. Place shredded zucchini in a colander set in the sink; press several times with paper towels to remove excess moisture (you should have 2 cups packed zucchini after draining).
  3. For crust, in a large bowl combine egg, 1 cup of the cheese, the flour, the 1/4 cup cornmeal, the sage, and garlic. Stir in the drained zucchini. Spoon mixture onto the prepared pizza pan. Using your hands, press into an even layer. Drizzle with oil.
  4. Bake for 25 to 30 minutes or until golden. Remove from oven; cool slightly. Using a spatula, loosen crust but do not remove from pan (this keeps the crust from sticking after the final baking).
  5. Top with desired pizza toppings and the remaining 1/2 cup cheese. Bake about 8 minutes more or until toppings are heated through and cheese is melted. To serve, cut into 12 wedges.

Quick Gluten-Free Marinara Sauce
Ingredients

2 28-oz cans whole tomatoes, undrained

6 tablespoons snipped fresh basil

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon crushed red pepper

1/2 teaspoon salt

1/2 teaspoon ground black pepper


Directions
  1. Place tomatoes in a food processor or blender. Cover and process or blend until nearly smooth. Stir in basil; set aside.
  2. In a large skillet heat oil over medium heat. Add garlic; cook and stir until garlic is lightly browned. Stir in tomato mixture, crushed red pepper, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered for 10 minutes. Use on pasta, pizzas, and bruschetta.
Nutrition Facts (Quick Gluten-Free Marinara Sauce)

Per serving: 26 kcal cal., 1 g fat ( 0 g sat. fat, 0 mg chol., 172 mg sodium, 3 g carb., 1 g fiber, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet