Recipes and Cooking Gluten Free Pizza on Zucchini-Sage Crust Be the first to rate & review! Cornmeal, shredded zucchini, egg and cheese recreate the taste and texture of classic pizza crust in this gluten-free recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 25, 2021 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Bake Time: 33 mins Total Time: 25 mins Servings: 6 Yield: 1 pizza Jump to Nutrition Facts Ingredients 1 tablespoon gluten-free stone-ground cornmeal 2 ½ cup packed shredded zucchini 1 egg, lightly beaten 6 ounce cheddar cheese, shredded (1 1/2 cups) ¼ cup gluten-free all-purpose flour ¼ cup gluten-free stone-ground cornmeal 1 tablespoon snipped fresh sage 6 cloves garlic, minced 2 tablespoon olive oil Desired pizza toppings, such as Quick Gluten-Free Marinara Sauce (recipe below) or purchased gluten-free pizza sauce, sliced pepperoni, chopped Canadian-style bacon, and/or sliced or chopped vegetables Quick Gluten-Free Marinara Sauce 2 28-oz cans whole tomatoes, undrained 6 tablespoon snipped fresh basil 2 tablespoon olive oil 2 cloves garlic, minced 1 teaspoon crushed red pepper ½ teaspoon salt ½ teaspoon ground black pepper Directions Preheat oven to 400°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 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. Rate it Print Nutrition Facts (per serving) 262 Calories 17g Fat 15g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 262 % Daily Value * Total Fat 17g 22% Saturated Fat 8g 40% Cholesterol 67mg 22% Sodium 292mg 13% Total Carbohydrate 15g 5% Total Sugars 2g Protein 13g Vitamin C 19.2mg 96% Calcium 215mg 17% Iron 1mg 6% Potassium 285mg 6% Folate, total 27.3mcg Vitamin B-12 0.4mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.