SUMMER SQUASH PIZZA CRUST
4 cups finely shredded squash or zucchini
3/4 cup almond flour
3/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese...
2 eggs lightly beaten
salt, pepper
olive oil
Sprinkle 1 tsp. salt over squash or zucchini; transfer to a strainer. Let stand 30 minutes and press all remaining liquid out of squash. In a medium bowl, combine squash, flour, parmesan cheese, mozzarella cheese, eggs and pepper. mix well
spread the mixture into a greased and floured jellyroll pan. Bake at 350 for 25 minutes . Remove the pan from the oven and increase the oven temperature to Broil. Brush the top of the crust with oil and broil for 5 minutes or until crust is lightly browned. Allow the crust to cool slightly and slide spatula underneath all edges and under the middle. Place a large baking sheet over the top of the crust and flip the crust over so that the bottom is now facing up. Brush the top with oil and place under broiler for 5 minutes until lightly browned. Cover with desired toppings. serves 4; carbs 9
Recipe submitted by Edith Weil
4 cups finely shredded squash or zucchini
3/4 cup almond flour
3/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese...
2 eggs lightly beaten
salt, pepper
olive oil
Sprinkle 1 tsp. salt over squash or zucchini; transfer to a strainer. Let stand 30 minutes and press all remaining liquid out of squash. In a medium bowl, combine squash, flour, parmesan cheese, mozzarella cheese, eggs and pepper. mix well
spread the mixture into a greased and floured jellyroll pan. Bake at 350 for 25 minutes . Remove the pan from the oven and increase the oven temperature to Broil. Brush the top of the crust with oil and broil for 5 minutes or until crust is lightly browned. Allow the crust to cool slightly and slide spatula underneath all edges and under the middle. Place a large baking sheet over the top of the crust and flip the crust over so that the bottom is now facing up. Brush the top with oil and place under broiler for 5 minutes until lightly browned. Cover with desired toppings. serves 4; carbs 9
Recipe submitted by Edith Weil
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