Feb 212013
 

Zucchini just like cauliflower is perfect for pizza crust experiments. I’ve tried cauliflower crust pizza before and we liked the taste except that the crust may not hold well if the dough is wet and not pre-baked to crisp. Since zucchini has more water in it than cauliflower, I didn’t want to bake a regular pizza so I baked them in muffin cups and they turned out yum. I made them as after school snack for my kids and my daughter gave her thumbs up for this snack. Its a neat way to make kids eat their veggies without throwing tantrums. I can be very conniving by sneaking broccoli in any kids friendly dishes and they made to this one too. This dish can be made gluten free by substituting almond meal for the flour.

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Many of my dishes incorporate zucchini in one form or another and I wanted to experiment them in a totally different way. When Priya Mahadevan assigned my secret ingredient as zucchini I was ready to dive in and I’m glad I tried this recipe. I adapted this recipe from Kalyn’s Kitchen and I’m so happy with the results. Do let me know if you happen to try, will ya?

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Step-by-Step Pictorial:

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Grate zucchini and ring excess water from them using a clean kitchen towel.

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Even though I added egg as is to the zucchini, as an after thought I would advise to beat the egg well in a separate bowl before mixing with other ingredients. Add beaten eggs, garlic salt, all purpose flour, cheese (I used sharp cheddar, you can use parmesan or grated mozarella) and mix them well. Lightly spray the muffin cups with non stick spray. Spoon the zucchini mixture to each of the muffin cups and mold it with a back of a spoon to form a cup shape. Bake at 450 F oven for about 10 to 15 minutes until the zucchini starts to brown from the outside. Half way through the baking time, gently press with a back of a spoon to get the cup shape so as to add the toppings later.

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Add pizza sauce and other toppings of your choice and top with your choice of cheese. Return to oven but reduce the oven temperature to 350 F and bake for about 10 to 15 minutes until cheese melts. Let it cool for just 5 minutes. Carefully remove from the muffin pans and serve immediately.

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Zucchini Crust Pizza Cups

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6

Ingredients

  • Zucchini -- 2 medium sized (finely grate them ....they were approximately 2 cups grated)
  • White Cheddar Cheese or Parmesan Cheese (grated) -- 1/4 cup
  • All Purpose Flour -- 1/2 cup
  • Garlic Salt -- 1 tsp
  • Egg -- 1 (well beaten in a seperate bowl)
  • For topping
  • Pizza Sauce -- 1/4 cup
  • Fresh Mozarella Cheese -- few slices for topping
  • Other toppings of your choice

Instructions

  1. Grate zucchini and ring excess water from them using a clean kitchen towel.
  2. Even though I added egg as is to the zucchini, as an after thought I would advise to beat the egg well in a seperate bowl before mixing with other ingredients. Add beaten eggs, garlic salt, all purpose flour, cheese (I used sharp cheddar, you can use parmesan or grated mozarella) and mix them well.
  3. Lightly spray the muffin cups with non stick spray. Spoon the zucchini mixture to each of the muffin cups and mold it with a back of a spoon to form a cup shape. Bake at 450 F oven for about 10 to 15 minutes until the zucchini starts to brown from the outside. Half way through the baking time, gently press with a back of a spoon to get the cup shape so as to add the toppings later.
  4. Add pizza sauce and other toppings of your choice and top with your choice of cheese. Return to oven but reduce the oven temperature to 350 F and bake for about 10 to 15 minutes until cheese melts. Let it cool for just 5 minutes. Carefully remove from the muffin pans and serve immediately.

Notes

Next time I make these, I plan to toast broccoli lightly before adding them as topping. Some Jalapenos and Pineapple are in my thoughts as toppings too! These don't have stand well so plan on making them and eating them right away. Microwaving is highly not recommended as I didn't like the smell of egg and broccoli together microwaved.

http://sizzlingveggies.com/challenges/avant-garde-cookies/zucchini-crust-pizza-cups/

 

This is for the Avant Garde Cookies Group. Check out Anusha, Radhika,Kavi, Priya, Priya Mahadevan, Roshni and Veena the other cookies in my voyage.

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  5 Responses to “Zucchini Crust Pizza Cups”

  1. Super way to eat pizzas

  2. what a creative and wonderful way to use zucchini – trying this soon coz i too use zucchini in many ways :)

  3. Ultra brilliant idea Jay!! We’re all gonna be eating healthy pizza thanks to you!! :)

  4. Wow.

    that looks super easy to make…i ont use eggs so i can probably add unsweetened applesauce or chia seeds soaked in water! I can get their protein in one go too!

    Shobha

  5. […] entire family now wants to plant zucchini!  Why? Because we made Zucchini Crust Pizza Cups, and let me tell you they were delicious. These are not gluten free, but Kalyn’s Kitchen has […]

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