This is one of the oft repeated recipes in my kitchen. It sometimes can be picked up like a 'regular' pizza and sometimes I need to use a fork. I was good about taking photos as I began, but was hungry when it came out of the oven and forgot the final photo...so use your imagination.
A normal pizza on top, and a beautiful egg and cheese crust, with flecks of green.
Preheat oven to 350 degrees.
The Crust:
3 1⁄2 cups grated zucchini (grate it coarsely)
3 eggs, beaten
1/3 cup flour (a titch more for a firmer crust)
1⁄2 cup grated mozzarella
1⁄2 cup grated Parmesan
1 Tbsp fresh basil leaves, minced (or 1⁄2 tsp dried) salt and pepper
Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out all the excess moisture.(I used a potato ricer for this, but a spoon pressing in the colander works too.)
Combine all crust ingredients, and spread onto an oiled 9x13” baking pan. Bake 20-25 minutes, until the surface is dry and firm. Brush the top with oil and broil it, under moderate heat for 5 minutes.
Pile all of your favorite pizza toppings on (some sort of cheese spread, tomato sauce, olives, sautéed mushrooms, strips of peppers, lots of cheese, etc.) and bake in a 350 degree oven for about 25 minutes. Serve hot.
Per my method of cooking, I changed things up to make a pizza for one. I like to try to get the crust a bit firmer so I left the flour at a 1/3 cup, decreased eggs to 2, used the same amount of cheese (I LOVE cheese) and used 2 3/4c grated zucchini. For the topping I spread the crust with Boursin cheese, added spinach, bacon, and fresh sliced tomatoes.
My toppings change depending on what's in my frig at the time. The only constant is the crust. I always tell new cooks... use ingredients you like and you will love the outcome.