Alice's Zucchini Crust Pizza

Here’s a pizza for zucchini season, or for anyone cutting back on dough. The crust is grated zucchini bound with egg, parmesan, basil, and just a little flour, baked into a golden, sliceable base instead of bread.

The single most important step? Get the water out. Salt the grated zucchini, let it sit, then squeeze and twist it in a towel until it’s as dry as you can manage. Skip this and you’ll end up with a soggy, floppy crust that won’t hold together.

Baking the crust first, then giving it a quick broil, dries and firms it up so it can stand up to sauce and toppings. A brush of oil helps it brown and crisp at the edges.

From there it’s pizza as usual: spaghetti sauce, mozzarella, and whatever toppings you love, baked until bubbling. Go easy on the sauce, though, so the crust stays sturdy.

Kitchen Tips

• Wring the zucchini bone-dry; this is the single biggest factor in a crust that holds together.
• Pre-bake and broil the crust until dry and lightly browned before topping, so it doesn’t go soggy.
• Don’t overload it with sauce or wet toppings, which can soften the crust.
• Use a well-oiled pan or parchment so the delicate crust releases cleanly.

Variations

• Stir shredded cheddar or a little garlic into the crust for extra flavor.
• Top it Mediterranean-style with feta, olives, and roasted red pepper.
• Make mini personal crusts for easy single servings.