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Use organic ingredients wherever possible.
Crust:
5 cups shredded Zucchini
1 Cup Shedded Chedddar
2/3 cup almond meal/flour
2 beaten eggs
Optional Seasonings: (minced garlic, oregano, basil)
Mix all the crust ingredients together EXCEPT the eggs and form into a ball with your hands. Place in a cheesecloth to sweat for about 30 minutes. Squeeze as much moisture out as you can. Then take the ball, mix thoroughly with the egg and any seasonings you want. Form into a round directly on a cold pizza stone. Place the stone in the oven and heat at 300 degrees for about 30-40 minutes until beginning to brown slightly. The crust should feel somewhat dry to the touch on top. Remove from oven. Using a spatula, push the edges of the crust slightly toward the middle to givie it a bit of an edge.

Top with about 3 thinly sliced medium tomatoes or as many as are needed to cover. Sprinkle with Mozzarella generously. Top with your favorites toppings. Bake at 400 for about 25 minutes or until bubbly. Cut and serve with a spatula. Allow to cool about 5 mintues before cutting and serving. This will not be as crisp a crust as you would have with a flour crust, but it is very yummy!