June 1, 2011
Summer squash season is about to come into full bloom, and anyone who grows zukes will tell you that they spread like wildfire. Throughout the summer I'll share creative ways to use this abundant squash. Let's start with a gluten free pizza made with zucchini crust.
Olive oil & gluten free flour for the pan (I used Bob’s Red Mill gluten free flour)
2 cups (packed) grated zucchini
2 eggs, beaten
¼ cup flour (Bob’s Red Mill gluten free flour)
½ cup grated mozzarella-Substitute goat cheese for a Cali style pizza
½ cup grated parmesan
¼ tsp dried basil
1 clove of garlic, minced
2 tbsp olive oil
Optional: Fresh basil leaves to top pizza with after cooking
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