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Zucchini Crust Pizza
October 12, 2011

This was fabulous! I took the suggestions of others to heart and salted/drained the zucchini before combining with three eggs. I seasoned the egg/zucchini mixture with basil, salt, and pepper before baking and ended up needing about 2/3c flour. The crust set well in about 10 minutes and I put a thin layer of seasoned tomato sauce on under the toppings to help keep the firm texture. To prevent "tomato puddles" from the fresh toppings, microwave the thin tomato slices on a plate between two layers of paper towels for 30 seconds before putting on the pizza. The end product was excellent and came out of the pan easily.

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