Zucchini Crusted Pizza

This is a recipe a friend made for me many, many years ago, and that I've made many, many times since then.  It is originally from Mollie Katzen in "The Moosewood Cookbook."  https://static.squarespace.com/static/5150aca3e4b0b73e823496d6/t/51db33ede4b08fbe8d2b244b/1373320173789/Zucchini-CrustedPizza.pdf. This is the first time I've tried to adapt it to my dietary needs/restrictions.

At the Higgs' family reunion this past weekend our niece Megan gave us a very large, even huge, zucchini.  I'm trying to use it up.  I made two crusts - one using the original recipe ingredients and topped with marinara sauce and cheese; the other with the goat milk cheeses and topped with a pesto sauce I made today and goat milk feta.

INGREDIENTS

The crust

3 1/2 cups grated zucchini (grate it coarsely)

3 eggs, beaten

1/3 cup flour

1/2 cup grated mozzarella (goats milk mozzarella for me)

1/2 cup grated Parmesan (Pecorino Romano for me)

1 Tbsp fresh basil leaves, minced (1/2 tsp dried)

Salt and pepper

Toppings (your choice)

Sauce (marinara, no tomato, Alfredo, pesto)

Steamed broccoli, carrots, cauliflower

Sautéed mushrooms

Cheese

Etc.

COOKING INSTRUCTIONS

Salt the zucchini lightly and let it sit for 15 minutes.  Squeeze out all the excess moisture.

Preheat oven to 350 degrees.

Combine all crust ingredients and spread into an oiled 9" x 13" baking pan or casserole dish.  Bake 20-25 minutes - until the surface is dry and firm.  Brush the top with olive oil and broil it, under moderate heat, for 5 minutes.

Pile all your favorite pizza toppings on, and heat the whole mess in a 350 degree oven for about 25 minutes.  Serve hot, cut into squares, with a big tossed salad.

Makes 4-6 servings, each crust.