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 creamy bacon ranch sauce:
- 4 oz. Greek cream cheese (or Neufchatel), softened
- 1/4 cup bacon ranch dressing (recipe here … or regular ranch)
- 1/2 teaspoon onion powder
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon Italian Seasoning
- 1/4 teaspoon bacon morel salt (recipe here) … or salt
- 1/4 teaspoon sugar
- A pinch of dried dill
For the pizza:
- Sun dried tomato pesto (store bought or homemade – recipe here)
- Creamy bacon ranch spread
- Shredded mozzarella cheese
- Cooked, chopped chicken
- Cooked, chopped bacon
- Chopped sweet or red onion
- A bit of chopped kale leaves (or spinach)
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. Squeeze and squeeze and squeeze that water out!
- 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, in a small bowl, mix together the ingredients for the bacon ranch sauce.
- Once the crust is done, spread with a thin layer of sun dried tomato pesto, then a thin layer of the bacon ranch sauce. Sprinkle lightly with shredded mozzarella, then some chopped chicken, bacon and onion and a bit of kale or spinach and then a bit more mozzarella to hold it all together.
- Bake at 425 for another 10 minutes or so or until the cheese is melted and bubbly and starting to brown in a few spots. Remove from the oven, slice into wedges and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2018, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.