Zucchini Crusted Breakfast Pizza

• Vegetarian
• Gluten free

• Produce

  • 3 Asparagus stalks
  • 1 Basil/herbs optional, fresh
  • 6 Cherry tomatoes
  • 1 cloves Garlic
  • 4 cups Shredded or spiralized zucchini
  • 1 Teasoon basil
  • 1 Teasoon dried oregano

• Refrigerated

  • 3 Egg

• Condiments

  • 2 tbsp Pizza sauce

• Baking & Spices

  • 1 3 cup gluten free all purpose flour (47 grams
  • 1 1/2 tsp Salt
  • 1 Salt/pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Mozzarella cheese
  • 2 tbsp Parmesan, grated

Found on asaucykitchen.com

Description

Ingredients

• 4 cups shredded or spiralized zucchini - 2 large zucchinis
• 1/2 cup shredded mozzarella cheese (56 grams)
• 1/3 cup gluten free all purpose flour (47 grams) *
• 1 cloves garlic, pressed or minced
• 1 teasoon dried oregano
• 1 teasoon basil
• 1 egg, beaten
• 1 1/2 teaspoon salt divided
• 2 tablespoons pizza sauce
• 3 asparagus stalks,sliced in half and cut into 2 inch long pieces
• 6 cherry tomatoes, sliced
• 1 tablespoon olive oil
• salt/pepper
• 2 eggs
• 2 tablespoons grated parmesan
• fresh basil/herbs optional

Directions

• Preheat oven to broil 550°F/290°C with a pizza stone or cookie heating up in it.
• In a large bowl, toss the zucchini with 1 teaspoon coarse salt and set aside for 15 minutes. Squeeze the excess moisture out of the squash by wrapping it up in a clean tea towel or piece of cheese cloth and wringing it out. Get rid of as much excess moisture as you can.
• Once all of the excess moisture has been wrung out and discarded, place the zucchini back into the bowl and add the cheese, flour, garlic, oregano, basil, eggs, and remaining 1/2 teaspoon salt. Mix everything together with you hands.
• Place the zucchini mixture onto a piece of parchment paper at least 12” in diameter. Spread the zucchini crust to form a circle about 10” in diameter, 1/4 thick. Pinch the edges up so that it forms a crust. Once the pizza crust has been shaped, transfer the crust on the parchment paper onto the heated pizza stone in the oven. Bake for 8-10 minutes or until the crust starts to brown.Remove the crust from the oven.
• In a small bowl toss the sliced tomatoes and asparagus stalks in olive oil, salt, and pepper. Spread a thin layer of pizza sauce across the top of the crust. Sprinkle sliced cherry tomatoes and asparagus chunks over the top of the pizza.
• Lower the heat to 400°F/200°C and place the pizza back in the oven for another 8 minutes. Remove the pizza from the oven, carefully crack two eggs over the top of the pizza. Sprinkle with parmesan and place back in the oven for another 3-4 minutes or until the eggs are cooked.
• Remove from the oven for the last time, sprinkle with additional parmesan and chopped herbs. Allow the pizza to cool for a few minutes before slicing and serving.

Nutrition