Pizza Crust:

Serves 4

3½ cups grated zucchini (about 3 medium zucchinis)	1 teaspoon olive oil
3 eggs beaten	1/3 cup flour
½ cup mozzarella cheese	1 teaspoon fresh basil, chopped or ½ teaspoon dried basil
½ cup parmesan cheese	salt (for zucchini)
olive oil and flour (to coat baking pan)

Preheat oven to 375 degrees F. Salt zucchini lightly and let sit 15 minutes. Squeeze out all extra moisture – it's important to squeeze out as much of the liquid as possible before mixing with the other ingredients. Mix together zucchini, eggs, olive oil and flour. Fold mozzarella, parmesan, and basil into the zucchini mixture.

Coat a 9 x 13 inch baking pan with oil and lightly flour. Bake at 375 degrees F until surface is firm (about 30 minutes). Add pizza toppings of your choice (see below for suggestions) and return to oven until golden brown (an additional 15 – 20 minute).

I've grated in other vegetables too. One of my favorites is a small-medium size raw beet. Makes the salad a pretty color, and beets are not only rich in minerals but are said to build red blood cells and act as a tonic and blood purifier.

Pizza Toppings*:
Fresh tomatoes, mozzarella and basil – all fresh, thinly sliced with whole basil leaves
Pizza sauce and grilled vegetables
Sliced mushrooms, green peppers, and onions

* These vegetable suggestions are also in season when zucchinis are plentiful.

Send us your favorite pizza toppings to cookbook@gainingground.org.