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Old 09-26-2013, 11:19 AM   #1
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Just saw a Zucchini crust pizza...

On pinterest. That's a new one for me. I've had the cauliflower one. I love cauliflower, but don't care for it as a pizza crust. Maybe I'd like the zucchini one better? It was grated zucchini mixed with a few other ingredients and baked. I'm also wanting to try the mini pizzas on zucchini slices. Yum! Anyone had both the grated zucchini crust and cauliflower and care to comment? TIA!
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Old 09-26-2013, 11:31 AM   #2
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I have made both. But then, I created both, so...

My authentic feedback on both based on years of experience:

Zucchini crust: A bit soggier, since it's more moisture-based, you'll be more pressed to use a fork, but it's perfect as a complement to Mexican pizza or to flavors that you really want to showcase.

Cauliflower cust: Pick-uppable and hand-holdable, but it's so pungent that you need to pair it with a tomato-based sauce and cheeses that will act as a good foil. Feta is an excellent choice, too! And the fennel does really help to fight the pungency of the cauliflower, too.

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Last edited by cleochatra; 09-26-2013 at 11:36 AM..
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Old 09-26-2013, 11:33 AM   #3
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I have not tried it as a pizza crust but a few days ago we had it as a pasta. We just peeled it and used a potato peeler to slice it into fettucine sized pieces and cooked it in butter. Topped with a creamy parmesan sauce and served with parmesan crusted chicken tenders .. it was AWESOME! My roomie was craving pasta and she said it sure did the trick for her.

We eat pizza once a week and use a lc pita. Each pita makes two personal pizzas. I cook them in butter on the stove then add the toppings and zap for a minute. Another fave is using half a lavish bread done the same way as the pits. Such nice thin crust pizzas.

Hopefully someone has tried the zucchini as a crust and will respond. I love to try new things.
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Old 09-26-2013, 12:25 PM   #4
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Jamie,
What's your favorite pizza crust?
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Old 09-26-2013, 12:40 PM   #5
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Emily, So far (and because I am a picky supertaster) my favorite pizza crust is the chicken/cheese crust because it tastes and had the mouthfeel of bread, and because it can be pressed thin or made into a thick, pan-style crust (in a springform pan). It's just a super low-carb crust that behaves as a crust, and it makes use of typically dry, uninspired chicken mammarian appendages (breasts).
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Old 09-26-2013, 01:00 PM   #6
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I love zucchini crust! I've made it for years since I'm Celiac and like it better than the alternative flours. The zucchini just tastes so good with all of the traditional pizza toppings.

I make mine in a 13x9 baking dish lined with non stick foil and call it "pizza casserole". Delish!
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Old 09-26-2013, 05:04 PM   #7
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Thanks y'all!! Great ideas here!
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Old 09-26-2013, 05:45 PM   #8
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I really like the one that uses cheese/egg. I modified it a bit and came up with this:

3 eggs
2 cups mozzarella cheese
1/2 cup parmesan (the spicy kind with red pepper flakes is perfect for this)
1/2 cup mild cheddar

Stir everything together and spread evenly onto a parchment lined pan. Bake at 450 until the top is golden brown, 10-15 minutes. Top with toppings and bake for another 6-minutes.

It's NancyElle's recipe from this very site, with my tweaks.
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Old 09-27-2013, 08:01 AM   #9
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Jamie, where can I find the recipe for the chicken/cheese crust?
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Old 09-27-2013, 08:13 AM   #10
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If you google search for "easy chicken cheese pizza crust lighter," you will get the different iterations, including the thick crust. I no longer own the website, but I believe in the content there, as both a supertaster and a picky eater.
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Old 09-27-2013, 08:41 AM   #11
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I remember all sorts of creations at my friend's house from about 20 years ago because her mom cooked gluten free because of celiac. So she would replicate all sorts of foods that called for wheat with vegetables and beans. And, this was the early 90s so not very common back then.

I never cared for the vegetable crusts and still don't. I think the best version was the potato crust pizza, it turned out sort of like a potato pancake.

I like pizza and i like vegetables but I hate using cauliflower and gobs of cheese to make a faux crust. I just have real pizza from time to time and enjoy my cauliflower roasted with evoo.
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Old 09-27-2013, 09:15 AM   #12
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Thanks, Jamie. I found it and am looking forward to trying it, but I don't see anything about a thick crust variation. I'll keep looking.
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Old 09-27-2013, 09:25 AM   #13
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Quote:
Originally Posted by Emily-D View Post
Thanks, Jamie. I found it and am looking forward to trying it, but I don't see anything about a thick crust variation. I'll keep looking.
The thick crust isn't terribly different. The main differences in that the method employs using a springform pan and baking at 375.

The other surprisingly bready option is to use a portabella mushroom as the base.
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File Type: jpg MushroomPizza1web.jpg (51.0 KB, 8 views)

Last edited by cleochatra; 09-27-2013 at 09:27 AM..
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Old 09-27-2013, 10:33 AM   #14
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Thanks for the information.
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