Eating according tot he seasons means that at some times of the year you have a literal bucketful of some vegetables. At these times it can help to be creative and use some common ingredients in uncommon ways.
2 medium zucchinis
¼ tsp sea salt
½ tsp dried basil
½ tsp dried oregano
½ tsp garlic powder/granules or 2 garlic cloves, minced
½ tsp dried rosemary
fresh pepper, to taste
a few shakes of red pepper flakes, to taste
½ cup almond flour or coconut flour
2 eggs (Vegan: use flax eggs)
Toppings of choice (Pre-cook any meat or veggies (that need it) before adding them to the pizza)
Preheat oven (with a pizza stone in it if you have one) to 450F.
Cut the tops and bottoms off the zucchinis.
Shred the zucchinis.
Add the salt to the zucchini and sit for a few minutes to allow the fluid to come out.
Squeeze as much liquid out of the zucchini as possible. You might like to place it into a tea towel and wring it out. This step vital as it is the most important step to get a crispy crust.
Mix the zucchini with the rest of the ingredients in a medium bowl.
Place a greased piece of parchment paper on a baking sheet.
Form the "dough" into 2 (7") pizzas.
Bake for 15-20 minutes, or until the edges are brown.
Take out of the oven and place on your favourite pizza ingredients and return to the oven for a few minutes to heat.