direct from Ithaca, NY

Ithaca tagline: "Ten square miles surrounded by reality."

I was wrong about one thing tho -- the recipe does call for a bit of flour. Could swap in almond flour maybe for a de-grained version? Or a bit of mashed potato? I assume the flour acts as a binder . . .


From Moosewood Cookbook, by Mollie Katzen, pg 150.

Zucchini-Crusted Pizza

3 1/2 cups coarsely grated zucchini
2 eggs, beaten
1/3 cup flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
1 TB fresh basil leaves, minced
salt & pepper


Salt zucchini lightly & let sit for 15 minutes. Squeeze out all excess moisture.

Combine all crust ingredients, spread onto oiled 9 x 13 baking pan. Bake 20-25 minutes, until the surface is dry & firm. Brush the top with oil and broil it, under moderate heat, for 5 minutes.

From there, you top it w/ your fave pizza ingredients & bake at 350 deg for about 25 minutes.

I've made this several times and it's gooooood.

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