Pizza with Zucchini Crust (Gluten free!)

This is really something special, if I do say so myself. It's a pizza with a crust that's made from shredded zucchini with cheese and baked to a crisp deliciousness. My little sister Caroline made this for me one night when we were making a variety of yummy pizzas, and I found this not only a good stand in for normal pizza dough, but almost preferable, as the cheese in the crust really makes for a nice crisp, savory taste.  I altered Caroline's recipe to use ground almond meal/flour, which has the additional benefit of lowering the carb count and makes it a great gluten-free pizza choice.

I use a food processor to grate the zucchini, but you could also use a box grater. The important thing is to dry the zucchini once it has been shredded-otherwise, the pizza crust won't be as deliciously crisp!

Ingredients
2 large zucchini
1/2 cup almond meal
2 eggs
1/4 cup Parmesan cheese
1/4 cup mozzarella cheese
Pinch of oregano
Salt
Garlic powder
Food Processor or box grater
Parchment paper or silicone baking mat

Pizza toppings (optional-dress your pizza as you see fit)
1/2 cup pizza sauce
1/2 cup mozzarella
1.5 ounces of pepperoni
Mushrooms

Method:
1.) Preheat oven to 400 degrees. In a food processor, use the grater attachment to grate the two zucchini. Place on a cutting board and cover with a towel, then place something large and heavy to encourage it to dry.

2.) After 5-8 minutes, toss the shredded zucchini in a bowl and add eggs, Parmesan, mozzarella, salt, oregano, garlic and almond meal and mix well.

3.) Spread the zucchini mixture onto parchment paper or silicone baking mat and bake for 30 minutes. It will start smelling REALLY good.

4.) Remove pizza from oven, and top with your favorite toppings. Bake for another 10-12 minutes.

5.) Eat greedily.

I don't have a pizza pan right now, but this gives you the general idea. It tastes amazing!