Completely indulgent, nearly guilt free and certainty gluten free zucchini crust pizza.

There are essentially to three tasks you're going to need to tackle - dough for the crust, the sauce and your toppings. Before you dive in, however, go ahead and preheat the oven to 425 degrees. Next, shred the zucchini using either a hand cheese grater or (if you have one) and food processor with cheese grater attachment ... no need to skin the zucchini, use the skin and all.

After you are done shredding the zucchini, you want to transfer it into a colander, place the colander in the sink and then squeeze all the liquid out of the grated zucchini. You want it as dry as possible, otherwise the crust will be soupy and not come together properly. For this task, I recommend using a cheese cloth. If you don't have a cheese cloth, then your hands will have to do. Take and handful of the grated zucchini (about the size of a softball), squeeze over the sink or a bowl, set aside when there is no more liquid coming and repeat the process until you have tackled all of it.

Next, you will want to add all the ingredients for the crust into a large mixing bowl and combine. Once mixed, you are going to cover the baking sheet (or dish) with parchment paper and spread out the dough mixture. You want the dough mixture to be about one-half to two-thirds of an inch thick. Now it's ready for the oven. 

Place the baking sheet in the over and bake for 20 to 25 minutes. The time will vary based on your oven and the thickness of the dough. You want as much moisture to escape as possible, so bake it until it begins to brown (but not burn). When time is up, remove the crust from the over and allow to cool.



While the pizza crust is in the oven, you will have time to make your sauce and prepare your topping. After the crust has cooled for 5 or 10 minutes, it is time to build the pizza. 

Add your sauce, toppings and cheese. Place in the 425 degree oven and bake for about 15 to 20 minutes. Pro tip for great pizza - make sure you do not pull the pizza out too soon. You want the cheese to start to cook on top and bubble...this is where the flavors come together. Do not be tempted to pull it out as soon as the cheese melts. Push the time as long as possible without burning the pizza. This is the game changer.

Once out of the oven, allow to cool for just a bit, serve and enjoy!