Zucchini-Crust Pizza

Crust:

• 2 lbs. zucchini, unpeeled, shredded (about 6 cups)

• 1 egg white and 2 whole eggs, lightly beaten

• 1 large onion, finely chopped (1 cup)

• 1/3 cup chick pea flour

• ½ cup finely grated organic or raw cheese of choice

• ½ cup parmesan cheese

• Chopped herbs of choice (basil, oregano, parsley)

  Topping:

• 1-2 cups organic tomato sauce or homemade sauce

• Toppings of choice, various colored chopped peppers, mushrooms, red onion, black olives, etc.

• 1 cup shredded raw, organic cheese of choice

• Fresh herbs

• Sea salt & pepper

Prepare the Crust:

1. Place the grated zucchini in a kitchen cloth or several thicknesses of cheese cloth, and squeeze out all the moisture you can (you should be able to reduce the amount by about half).

2. In a large bowl, combine the squeezed zucchini with all the remaining crust ingredients. Press the mixture on the bottom of a greased (olive oil) stainless pizza pan or stone.

3. Bake the crust in a preheated 350° oven for 25-30 minutes or until the crust is firm. Remove the crust from the oven.

Assemble the Pizza:

1. Spoon tomato sauce over pre-baked crust, spread evenly with back of spoon, add toppings evenly over the tomato sauce layer.

2. Sprinkle with grated cheese, herbs, sea salt and pepper.

3. Bake the pizza in a preheated 350° oven for 25-30 minutes.