Gluten Free Pizza on Zucchini-Sage Crust
Cornmeal, shredded zucchini, egg and cheese recreate the taste and texture of classic pizza crust in this gluten-free recipe.
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Gluten Free Pizza on Zucchini-Sage Crust
Directions
- Preheat oven to 400 degrees F. Line a 12-inch pizza pan with parchment paper. Sprinkle with the 1 tablespoon cornmeal; set pan aside.
- 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).
- 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.
- 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).
- 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
Directions
- Place tomatoes in a food processor or blender. Cover and process or blend until nearly smooth. Stir in basil; set aside.
- 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 ,
- 1 g fat
- ( 0 g sat. fat ,
- 0 mg chol. ,
- 172 mg sodium ,
- 3 g carb. ,
- 1 g fiber ,
- 1 g pro.
Nutrition Facts (Gluten Free Pizza on Zucchini-Sage Crust)
- Per serving:
- 262 kcal ,
- 17 g fat
- (8 g sat. fat ,
- 1 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 67 mg chol. ,
- 292 mg sodium ,
- 15 g carb. ,
- 1 g fiber ,
- 2 g sugar ,
- 13 g pro.