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  • Allison E. Bruce

Recipe of the Month-October 2017

Zucchini Pizza! Grain and diary free (Whole30 and Paleo compliant)

Preheat oven to 400.

Zucchini Crust:

-2 Zucchini (medium to large) shredded (you can use a food processor to make this step quick and easy). Once you have shredded the zucchini use cheese cloth or a paper towel to remove as much of the excess moisture as possible.

-Combine zucchini with one egg (beaten) and season with salt, pepper, garlic, and basil (you can use fresh basil diced or dried). You can also add two tablespoons of almond flour to help bind the "dough" if you eat nuts

-Line baking sheet or pizza pan with parchment paper and sprinkle with almond four if you eat nuts. Shape dough as you wish and drizzle with olive oil. I add a little cayenne pepper or crushed red pepper for a little kick.

-Bake 25-35 minutes until golden brown.


-You can add any fresh veggies or meat you like. For a more traditional feel try ground sausage (cook sausage stove top while dough is cooking). You can also add free range chicken strips, grass fed beef strips or stick to veggies.

-Bake pizza util toppings are warm and tender.

Pictured below includes red, yellow and orange bell pepper, cherry tomatoes, diced red onion. Great way to use up left over zucchini from the garden and local/seasonal veggies.

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