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Zucchini Pizza-WBIR Video

Ingredients

Crust
4 cups shredded zucchini squash
1 teaspoon salt
1/2 cup of your fresh Parmesan and Mozzarella Cheese (mixed)
1/3 cup almond flour
2 cloves minced garlic
2 ½ teaspoons Italian Seasonings
1 large egg, beaten
1/4 teaspoon salt

Preparation

Preheat oven to 550 degrees F. Place shredded zucchini into a large bowl with the 1 teaspoon of salt and mix well. Let sit for 20 minutes. Put zucchini into a piece of cheese cloth and, using your clean hands, squeeze the excess moisture out of the zucchini; discard the water. Place the zucchini back into the bowl, and using your hands, mix in the cheese, almond flour, garlic, Italian seasonings, egg, and additional 1/4 teaspoon salt. Pat it down thoroughly as you want it tightly formed together.

Use a parchment-lined baking sheet. Place the zucchini crust mixture onto the parchment paper. Using your hands spread the mixture to form a circle about 12 inches in diameter, keeping the crust about 1/2-inch thick. Pinch the edges up so that it forms a nice edge. Pre-bake the Zucchini Pizza Crust for approximately 8 minutes or until the crust begins to brown at the edges. Remove from the oven and transfer onto a solid surface.

Toppings
½ pound Ground Lamb
½ pound Ground Turkey
1 Tablespoon Minced Garlic
½ cup Marinara Sauce
¼ cup Kalamata Olives
½ cup Sliced Baby Portabellas
¼ cup Sundried Tomatoes
1/3 cup Slivered Almonds
Italian Seasonings to taste
Salt and Pepper to taste
1 cup Mozzarella
½ cup Parmesan

Sauté ground lamb and ground turkey together with minced garlic, salt and pepper. Set aside.

You may use any commercial marinara sauce you like. Then top with meat mixture, olives, portabella mushrooms, tomatoes, almonds, seasonings, and cheese.

Once you have created your toppings, transfer the pizza back to the oven and bake for an additional 4 to 5 minutes or until the cheese is melted and pizza looks heated through.

Remove pizza from oven and transfer to a solid surface. Let rest for 3 minutes before cutting into serving sizes.Makes 2 to 3 servings.