Monday, September 7, 2015

Zucchini Pizza Crust

I really went out on a limb for dinner last night, but, since we seem to have an endless supply of zucchini right now, 8 cups didn't seem to be too much for this zucchini pizza crust. It was easy to make, but I recommend drying it out even more if you can. It took about twice as long to bake as was recommended, but maybe I made the crust too thick and it could also have been the altitude. It still turned out amazing. I used leftover london broil cut up into small bits as well as broccoli (from our garden), mushrooms, tomatoes and red onions. I will likely make this one again if we still have too much zucchini in a couple of weeks.





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