Preheat oven to 450°. Place a pizza stone in the oven and heat for 30 minutes. While the pizza stone is heating, microwave the shredded zucchini on high for 3 minutes, let cool, place it in a tea towel and squeeze as much moisture out as you can. Mix the zucchini, egg, mozzarella, Parmesan, oregano, salt and pepper. Press the mixture onto a sheet of parchment paper, pressing into a 9” circle and transfer to the oven on top of the heated pizza stone. Bake until lightly golden brown, about 13-15 minutes. (I just dumped the mixture on the parchment and used the back of a fork to spread it into a 9” circle) Use a pre-made pizza or barbecue sauce or make your own by adding ¾ cup chopped heirloom or plum tomatoes, 1 Tbsp olive oil and 1 minced garlic clove to a small saucepan. Cook on low heat until liquid is almost all cooked out, about 30 minutes. Blend with a stick blender (I used my NutriBullet) and season with salt and pepper. Spread the sauce on the pizza, top with the mozzarella, corn, bacon and red onion and bake until the cheese is bubbling, about 10 minutes. Top with cilantro and enjoy!
Kathleen Snyder is a food caterer, educator and blogger currently partnering with Talley Farms Fresh Harvest CSA providing recipes showcasing their produce. She is a San Luis Obispo County Yelp Elite reviewer and also writes reviews on Delish-Dish.com for restaurants all over the world. www.delish-dish.com
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