Hi, I’m Casey and I blog over at Salted Plates about my adventures in eating, gardening, our csa and life.
Melissa asked me to put together a post for her while she is enjoying her vacation. I have been a fan of Melissa’s blog since joining up with her on the April Organizational Challenge. She is a wealth of blogging knowledge so I definitely recommend you check out all of her posts.
A few weeks ago Melissa and I discussed our mutual love of pizza on a post she did about lunches. This lead me to want to create a healthy pizza for this post. At my house we eat homemade pizza every Monday. Knowing that no matter how annoying starting the work week over has been I get to make and enjoy pizza for dinner really makes my Monday’s a whole lot better. Also its a great way to use up extra veggies before our next CSA pick up on Tuesday.
Whenever you choose to eat pizza, I hope you occasionally find time to make your own. Not only is an almost always healthier, it really is a whole lot cheaper. I even make my own dough once a month and freeze it. I have included a link to my recipe if you would like to check it out.
I use a pizza stone for my pizza making and it really makes a difference. You can find them for less than $20 on Amazon. As you can see in the picture, mine gets used a lot. It is well worth it for the crispy crust it provides.
Whole Wheat Zucchini Pizza
- 1 premade whole wheat pizza dough (or store bought)
- 2-3 Tablespoons Cornmeal (as needed for pizza stone)
- 2 medium Zucchini
- 1 Tablespoon Salt
- 1/4 medium Red Onion, thinly chopped
- 1 1/2 Tablespoons Olive Oil
- 2/3 cup Sharp Cheddar Cheese, shredded
1. Preheat the oven and pizza stone to 450°.
2. Using a box grater, shred the zucchini. Place in a mesh strained over a bowl. Toss the shredded zucchini with salt and allow to drain its liquid for at least 20 minutes.
3. Roll out premade pizza dough to desired thickness, I aim for about 12″ so the crust cooks quickly and is crisp.
4. Check that your pizza stone and oven have preheated.
5. Pull stone out of the oven and dust with cornmeal. Transfer prepared dough to stone.
6. Brush the olive oil over the dough.
7. Top with shredded zucchini, followed by red onion.
8. Finish topping pizza by topping with cheddar cheese evenly over dough.
9. Bake pizza until cheese is melted and crust is at desired level of crisp. Depending on your taste this should take 10-12 minutes.
10. Pull out of oven and carefully move of pizza stone. Slice pizza and enjoy!
Thanks again to Melissa for this great opportunity 🙂
Yummy! Thanks for sharing, Casey!
Questions for You:
- Favorite pizza toppings? Mine is definitely lots of cheese.
- What’s one veggie you will never eat? Beets are pretty bad to me.