Gluten-free zucchini pie

Rather than trying to perfect the blend of oat flour, almond flour, chickpea flour (etc.) -- the balancing act of producing quality gluten-free pizza -- I took a different route: vegetable-crusted pizza.

The zucchini dough is the easy one. I've used that method quite a bit (albeit a long time ago) and it's a piece of cake. All you have to do is shred and soak your zucchini, wring the hell out of it, then blend it with almond flour (you can use others, this was the one that worked best for me), a couple of eggs, a couple of cloves of garlic (minced), and a cup of shredded cheddar (my favorite -- as sharp as possible). Add a few herbs and you're good to go.


Using parchment paper is a must. There's no real way to get your dough into the oven because the dough itself is really just a wet pancake. I used a preheated pizza stone (as usual) with the oven cranked up to 500 degrees. (If you don't have a stone, you can use a mesh steel or perforated pan -- if those were the two options I would go with the mesh -- and then bake the pizza on the lowest rack in your oven.)

Bake the pizza without any toppings for 7 or 8 minutes, until the edges and the top of the crust are golden brown, then top the pie with whatever ingredients you like. I opted again for my standard uncooked tomato sauce, sausage on one half of the pie, and some dabs of goat cheese on top. Put the pie back in the oven and cook again for about another 5 or 6 minutes, depending how dark and crispy you like the edges. I like to put something green on top of the pie, just to give it a little texture and a bit of acid (in the dressing).


Remember how delicious zucchini bread is? There's nothing really added in that bread; it's just excellent for no good reason. The same thing happened with my zucchini crusted pie. Clearly, zucchini has some sort of magical power...