Adapted by Sarah Phillips from Christi Lazar; food styling and photos by Christi Lazar © 4-14-2016 Sarah Phillips CraftyBaking.com
Maitake mushrooms and zucchini combine together with lots of cheese to make this gluten-free pizza! I have adapted this recipe from Christi Lazar of @bazaarlazarr on Instagram. This is perfect to make if you have any vegetables that need rescuing from your refrigerator because they are a little past their prime, or you've found some ugly or misshapen produce from the farmer's market or store that's being sold at a discount. This is a very creative way to make these vegetables shine! Join us in our fight against food waste and learn more about creative ways to use ugly produce with our Ugly Produce is Beautiful℠ Educational Campaign and on Instagram @UglyProduceIsBeautiful!
BREAD RECIPE HELP / GLUTEN-FREE RECIPE HELP
For the Crust:
4 1/2 cups (1 1/2 pounds or 5 small/medium) grated zucchini, and then drained
1 large egg
1/4 cup almond flour, plus more if needed; can use gluten free flour
1 teaspoon garlic powder
1/2 teaspoon salt
For the topping:
1/2 cup (4-ounces) full fat Ricotta Cheese; room temperature
1/4 teaspoon crushed Red Pepper Flakes and more if needed, after baking
1 large (6 ounes) Maitake or oyster mushrooms, cleaned, dried and sliced; the mushrooms must be very dry before using
1 tablespoon extra virgin olive oil, and more, if needed
1/4 teaspoon sea salt
2 oz Truffled Goat cheese or Truffle Tremor, or plain goat cheese; that can easily crumble
2 oz Fontina cheese
1/4 teaspoon thyme, finely chopped; preferably fresh
Beautiful Maitake mushrooms. Make sure they are very dry after cleaning, before using in the recipe.
Grate the zucchini. Then measure the amount needed in the recipe, and drain:
1. Grate the zucchini using the large holes of a box grater.
2. Measure 4 1/2 cups shredded zucchini in a dry measuring cup.
3. Then squeeze out the juice from the zucchini shreds with your hand. Save the juice and add to a juice drink.
Photo and food styling by Kelly Hong
STEP I: MAKE THE PIZZA CRUST
1. Position an oven shelf to the middle of the oven. Heat the oven to 450 degrees F; make sure the oven is heated a good 20 minutes before baking the recipe.
Grease a 12-inch pizza pan and line with parchment paper. Set aside.
2. Add the zucchini to the mixing bowl. Lightly beat the egg, and then add it to the zucchini. Then combine with a large spoon until thoroughly mixed.
3. Combine the almond flour, garlic powder, and salt in a small bowl. Sprinkle the flour mixture over the surface of the zucchini mixture, and then combine with a large spoon.
4. Using your fingertips, press the zucchini mixture evenly into the pizza pan.
5. Bake the pizza crust for about 15 minutes, or until it turns a light golden brown on top.
Remove from the oven and immediately proceed to Step II.
DO NOT TURN OFF THE OVEN.
STEP II: MAKE THE PIZZA TOPPING. BAKE. SERVE.
1. Combine the ricotta cheese with the red pepper flakes until it is softened. (The cheese will become more spreadable on top of the hot crust.)
2. Spread the ricotta cheese mixture over the just baked pizza crust to about 1/2-inch from the edge of the crust.
3. In a bowl, toss the mushroom slices, olive oil, and salt together.
Spread the pieces evenly over the top of the ricotta cheese.
4. Then crumble the goat cheese evenly over the mushrooms on the pizza.
5. With a vegetable peeler, shave the Fontina evenly over the goat cheese on the pizza.
6. Place the pizza back into the oven.
7. Bake for about 10 minutes more, or until the cheese melts and shows hints of browning.
Remove from the oven.
1. Immediately scatter the thyme leaves on top.
Optionally sprinkle more red pepper flakes on top, and drizzle with a small amount of olive oil, if desired.
2. Optionally slide the pizza on the parchment paper onto a flat work surface, and cut into slices with a pizza cutter.
3. Serve hot or warm.
1. Store any left-overs in the refrigerator for a day or two. Reheat in the microwave under low power.