Zucchini Potato Pizzas
Pizza is good. Pizza is hard to eat when you’re gluten and dairy free. Pizza is REALLY hard to eat when you’re also trying to follow a Low FODMAP diet. But I decided to make an attempt.
I’ve seen so many gluten free pizza crust recipes all over the internet and while some have appealed, I’ve never actually made one. I always stuck to my trusty tortilla pizzas at home. Quick and easy. But when I was planning my meal prep and looking through the extensive list of things I’m not supposed to be eating right now, I thought of zucchini. Zucchini is my go-to additive for various baking recipes because I’m not a huge fan of it by itself. But shredded and cooked into things? I’m all in.
At first I thought of maybe doing a fritter type crust, but didn’t want all the oil. So I chose baking. The labor intensive part came next with using a cheese grater to shred two medium zucchinis and two Russet potatoes. My arms were sore after that. I wished I’d had a mandolin or a food processor, but alas. Sore forearms it was. Then to continue to the workout that this meal became, I put the zucchini and potato shreds in a towel and squeezed all the excess liquid out. Then I mixed in four eggs, a quarter cup of gluten free all purpose flour, and a tablespoon of salt. Once it is all combined scoop out a quarter cup at a time, squeeze out any extra liquid and place on a greased baking tray. You’ll bake these initially for about ten minutes, then take out, add toppings, and bake for another five to ten minutes. I used a very basic tomato sauce that is Low FODMAP and also Cabot Cheddar Cheese, which is lactose free!!
I then refrigerated them and reheated them for meal preps at 250 degrees on another baking tray.
Zucchini Potato Pizzas
Gluten Free/Lactose Free/ Low FODMAP
Ingredients:
2 med. zucchini
2 Russet potatoes
4 eggs
1/4 c. gluten free all purpose flour (I used King Arthur Flour brand)
1 tbsp. salt
Tomato Sauce (I used very basic that was Low FODMAP)
Lactose Free Cabot Cheddar Cheese (or whatever cheese you like)
Any additional toppings you want!
Directions:
Preheat oven to 350 degrees and grease a baking tray.
Shred zucchini and potatoes.
Wrap shredded potato and zucchini in a towel and squeeze out all excess liquid.
Add eggs, flour, and salt.
Mix until combined.
Scoop out 1/4 cup of mixture, squeeze out excess liquid again and flatten into “crust” on your greased baking tray.
Bake just crusts for 10 minutes.
Remove from oven and add toppings.
Bake another 5-10 minutes.
Enjoy! Eat, but always stay hungry hungry friends!