- June 10, 2013 at 11:29 am #106034
kjones02ParticipantTopics: 79Replies: 315
As for the crust, this is what I have done so far.
2 cups shredded zucchini
1 flax egg
1/3 cup-1/2 cup almond flour (if you do almond flour) (I am thinking other flours might work, too; it is just to give it more structure, and to give it more of a dough!)
1/2 tsp. garlic powder
1/2 tsp. oregano
Pre-heat your oven to 400F.
Place grated zucchini in strainer over bowl, and let it drain for at least 30 minutes, or until more dry.
wring out any excess water from the zucchini.
Mix all the ingredients in a bowl.
As far as the almond flour, just add enough until you get a dough.
Then, I placed some cooking spray on a pizza pan, and spread out my dough.
Bake for 35-40 minutes.
I think after about 20-25 minutes, it might be good depending on the how the crust is forming, to flip the crust to let the other side get brown and crispy, too.
After you get the crust nice and brown, I lowered the oven temp in the oven to like 350 or so.
My sauce consisted of:
drizzled the crust with some olive oil
acv mustard (love this stuff!)
some lemon juice
nutritional yeast (I really try to not do dairy, but thinking if you really need it; I did try drizzling some greek yogurt to spread on top)
onion powder, etc., whatever seasonings you want
topped with various veggies (spinach, cucumbers, peppers)
Baked for another 5 minutes or so, to cook the topping, and viola.
My candida-friendly friendly pizza! =)
If anyone gets the crust better or anything, let me know.
Next, I’ll try to post some muffin-type recipe that I tried to come up with zucchini, sort of like a meal-in-a-muffin when I am on the go.June 10, 2013 at 12:21 pm #106036
goingnaturalMemberTopics: 38Replies: 249
Looking forward to trying…
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