Why in the WORLD have I only just discovered vegetable-crusted pizza recipes? I started seeing different variations of this recipe pop up on Pinterest a few months ago and then my Mom sent me recipe of cauliflower pizza crust and so I knew I had to get on this band-wagon. That was until I bought the Moosewood Cookbook a month ago and discovered that, like most things, Zucchini crusted pizza has been around since at least 1977 when the cookbook was published. Well, I’ll be!
I’m not going to lie to you, there is no comparison to the real thing because pizza is life and if I could eat it all the time I would, but I can’t, because my ass. Don’t go into this thing thinking it’s going to be like delicious, cheesy, crusty, greasy za. However, this is a GREAT alternative and a really pleasant experience once you realize that 2 hours after the fact you aren’t curled up on the couch holding your stomach because you’re lactose intolerant and you “decided to live a little.”
The ingredients. Woah, wine… how’d you sneak in there!
The crust pre-oven.
The delicious, finished product. The perfect size for one (the bf has been away for work for a while).
For my toppings I used tomato paste as the sauce, and then piled on a whole tomato, sautéed mushrooms, onion and garlic, basil and fresh mozzarella (but only a bit because of the thing I just told you about). It was a really yummy treat and 100% vegetarian.
Give it a try and let me know how it goes! Hope you have a great week.
PS. New video! The “TMI Tag!” No, you don’t need to know all of this about me. :)