Ingredients
Scale
For the zucchini crust:
- 4 cups shredded zucchini (about 3 zucchini)
- 1/2 teaspoon salt
- 1/2 cup shredded Italian cheese
- 1/3 cup almond flour
- 1 clove garlic, peeled & chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 egg
For the pizza:
- Olive oil, for brushing the crust
- 3 – 4 Tablespoons chopped sun dried tomatoes
- 1 – 2 cups shredded part skim mozzarella cheese
- About 6 large, thick asparagus spears
- 2 – 3 slices lean bacon, cooked and crumbled
For garnish: a couple fresh basil leaves, chiffonade
Instructions
- Preheat the oven to 500 F with pizza stone in the oven. Line a flat baking sheet with parchment paper.
- Use a food processor to grate the zucchini, then sprinkle with salt and toss to mix. Let the zucchini sit for about 15 minutes, then pour it out over a clean kitchen towel or cheesecloth and roll up, then, over the sink, wring out the excess moisture.
- Return the zucchini to the food processor and add the rest of the crust ingredients. Blend to mix the ingredients well. Form the zucchini mixture into one large or two smaller circles on the parchment paper, about 1/2 inch thick. (I made two individual pizzas about 7 inches each.)
- Bake at 500 F. for about 8 – 12 minutes or until the crust is golden brown on top and bottom.
- While the crust is baking, prep the rest of the ingredients. Use a vegetable peeler to “shave” the zucchini lengthwise into ribbons.
- When the crust is ready, reduce heat to 425 F. Brush the crust lightly with olive oil, sprinkle with chopped sun dried tomatoes, then add most of the cheese (saving some cheese for the top). Arrange the zucchini ribbons over the pizza, then sprinkle with bacon and the rest of the cheese.
- Bake at 425 F. for about 10 – 15 minutes or until the cheese is nicely melted and starting to bubble and brown in spots. Top with fresh basil cut into ribbons, slice and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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