You probably haven’t been inundated with zucchini yet because it’s too early in the season for friends and neighbors to be pawning off summer’s most bountiful backyard garden crop.
However, since you can find plenty of the slender green squashes in most grocery stores and farmers markets, now is the time to perfect your recipe for a zucchini crust pizza.
It’s exactly what it sounds like — pizza made on a bed of shredded zucchini. Eggs, grated cheese and flour bind the crust together, and the pie can be topped with whatever you like — an assortment of chopped vegetables, mushrooms, cherry tomatoes, tomato sauce and cheese and/or a simple sprinkling of grated Parmesan.
I used gluten-free flour but have also made the recipe many times with whole-wheat and all-purpose flour.
The thinner you spread the zucchini crust, the quicker it will bake. One tip: Be sure to grease the pizza pan or cookie sheet well, or line it with parchment paper.