Gluten-free Zucchini Pizza Crust

gluten-free, grain-free, dairy-free
Who doesn't love pizza? Since I stopped eating wheat and dairy, I've been searching for a replacement pizza that I enjoy. After experimenting with many wheat-alternative, grain-based crusts, I have found a few that taste pretty good. Right now though, I am loving this zucchini crust for my pizza, and I'll tell you why - it doesn't contain gluten, dairy, or even grains, it's packed with nutritious ingredients and it's a great way to get more veggies into a meal (no side salad needed!). You can even pick it up and eat it with your hands like regular pizza! 

​Here are the goods on what makes this pizza crust so nutritious:

The main ingredient is obviously zucchini, also known as summer squash, which is actually quite an amazing vegetable. It contains many vitamins and minerals, loads of fibre, several antioxidants and even some omega-3 fats. It is also low on the GI scale so it won't mess with blood sugar. And it's such a versatile veggie that can be used in sweet and savoury dishes alike. 

Packed with high-quality protein and good fats, eggs help to bind this crust together. Eggs are also a great source of all of the B vitamins, and several minerals including selenium which plays a very important antioxidant role in the body but can be difficult to get in the SAD* way of eating. 
 
The final notable ingredient is buckwheat flour. Buckwheat is actually a seed, and often referred to  as a "pseudo-grain" because it's eaten in a similar fashion to most grains. It is gluten-free and packed with good nutrition. It is an excellent source of fibre, and the minerals manganese, copper and magnesium. It also contains 2 very powerful antioxidant "helpers" called rutin and quercetin. Studies have found that regular buckwheat consumption is associated with a lower risk of heart disease, diabetes, and breast and colon cancers! (whfoods.org)  Buckwheat has been starring in many of my baked goods lately so I'll be sharing more recipes using this wonder food soon. 

I love it when delicious and nutritious come together!

*SAD - Standard American Diet

Gluten-free Zucchini Pizza Crust 
by Tracey Ratelle-Westdorp
makes 1 medium-sized crust, gluten-free, grain-free, dairy-free

Ingredients

• 1-2 medium zucchini to equal 3 cups coarsely grated
• 2 eggs, lightly beaten
• 1 teaspoon dried basil
• 1 teaspoon sea salt
• 1/4 cup buckwheat flour
• 1 teaspoon baking powder

Method

1. Preheat oven to 425 F. Prepare a pizza pan with a sheet of parchment paper. 
2. In a medium sized bowl, lightly beat the eggs. Set aside.
3. Using a clean kitchen towel (I use a green one), heap grated zucchini in the centre of the open towel. Pull the corners up together and twist into a bundle to hold in all of the zucchini. Lightly squeeze the bundle over the sink to get some of the water out of the zucchini. I do this until water is not running out anymore. Unbundle and add zucchini to bowl with eggs. 
4. Add remaining ingredients to the bowl and stir. It should be a thick batter. Add a bit more flour if it's runny.
5. Scoop batter onto pan covered in parchment paper. Use a spoon to spread it out into a circle about 1/2 inch thick. 
6. Bake in preheated oven for about 7-8 minutes, until it is just set (not jiggly anymore).
7. Remove from oven and add desired toppings. Return to oven for about 10 minutes, until crust is golden. Tuck in!

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