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Use shredded unpeeled zucchini (about 2 large zucchini).
Provide salt.
Provide Italian style bread crumbs.
Provide minced garlic.
Provide eggs lightly beaten.
Prepare grated parmesan cheese.
You need shredded mozzarella cheese.
Use shredded Monterey Jack cheese.
Prepare olive oil.
Prepare ground beef.
You need an onion, chopped.
You need Salt & pepper.
You need can tomato sauce.
Use Italian seasoning.
Prepare sliced fresh mushrooms.
You need sliced black olives.

Spread pizza sauce over crust then top with. Remove the crust from the oven and flip it over. This Zucchini Pizza Crust recipe is gluten-free and flavored with savory herbs of thyme and oregano. Place zucchini mixture on the pizza pan, spreading out to the edges of the pan.

Preheat oven to 400 degrees..
Place zucchini in a colander and sprinkle with salt. Let drain for 15 minutes then squeeze out the moisture..
Combine zucchini, eggs, parmesan, 1 c mozzarella and 1/2 c Monterey Jack, bread crumbs and garlic in a large bowl. Press the mixture into a lightly greased 9x13 baking dish. Bake uncovered in the preheated oven for 20 minutes..
Cook ground beef and onion in a large skillet over medium high heat with olive oil. Heat until cooked through and no longer pink. Drain and discard any excess grease. Stir in tomato sauce, salt & pepper (to taste) and Italian seasoning..
Spoon meat mixture over baked zucchini crust. Sprinkle remaining mozzarella and Monterey Jack over top. Top with mushrooms and olives..
Bake for 20 mins or until heated through. Let stand for 5 minutes before serving..
All done!.

Top with pepperoni and/or other pizza toppings. This amazing zucchini pizza crust recipe uses almond flour to make a thin, healthy and delicious twist on a classic. The first test, I just made the zucchini fritters into the shape of a pizza and baked it. While they were good, they were too eggy and reminded more of a thin frittata than an actual pizza. Shredded zucchini is the surprise base ingredient in this pizza crust recipe.

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