4 C coarsely grated unpeeled Zucchini
Cornmeal for sprinkling (I used semolina flour)
½ C flour (use gluten free flour to make it gluten free)
2 C grated mozzarella cheese
4 scallions, thinly sliced
2 teaspoons dried oregano (or fresh from your CSA garden! – you’ll need a little more if you use fresh)
2 or 3 tomatoes, thinly sliced
½ C fresh basil leaves, cut into strips
Place the grated squash in a colander, salt generously, and set it aside for 30 minutes. Squeeze out the excess moisture with your hands.
Preheat the oven to 425 F> Lightly coat two 11×17 cookie sheets with olive oil and sprinkle with cornmeal.
Beat the eggs in a large bowl. Add the zucchini and flour. The mixture should have the consistency of cooked oatmeal; if it’s too sticky, add a little more flour.
Spread half the mixture on one prepared cookie sheet and half on the other. Bake for 15-20 minutes until puffed and slightly brown; remove from the oven and reduce the temperature to 350 F.
Combine the mozzarella, olives, and scallions and sprinkle the mixture over each pizza, leaving a ½ margin along the edge. Sprinkle with oregano and arrange the tomato slices on top. Scatter fresh basil on top and drizzle with a little olive oil.
Return to the oven and bake for 15 minutes or until the cheese is melted. Serve hot or at room temperature.
NOTES: I live it Colorado and it’s DRY here. I didn’t salt the zucchini very much I just let it sit in a colander for a while and it was plenty dry. This recipe calls for 4 eggs but I changed it to 1. And then I add as much flour as I need to in order to get the right consistency. My crust isn’t “puffed”. Once it’s baked I put whatever toppings I want on it. One time the crust seemed more cooked on bottom than on top so I turned it over.
When I have extra zucchini I’ve cooked the crusts and then frozen the extra ones to use later when I don’t have 8 spare thigh-sized zucchinis.
I also throw extra fresh herbs into the crust if I have them.