Heart Healthy Veggie Zucchini Crust Pizza Recipe
Shred the zucchini and add it to a large bowl. Let the zucchini sit for 10 to 15 minutes. In a colander, drain the zucchini. Wrap half of the zucchini in several sturdy paper towels and wring until the zucchini is dry. Repeat with remaining zucchini. (About 2 cups zucchini should remain.)
Preheat oven to 450°. Line a baking sheet with parchment paper.
In a large bowl, combine the shredded and drained zucchini, eggs, garlic, flour and salt. Stir in 1/4 cup of the mozzarella cheese and 2 tablespoons of the Parmesan cheese. Transfer to the prepared baking sheet and spread into an 11-inch circle.
Bake until golden brown, 15 to 20 minutes. Remove the pizza from the oven, and with a spatula, flip the crust.
Reduce oven to 400°. Sprinkle the crust with the remaining 1/4 cup mozzarella cheese; top with tomatoes, red onion, bell peppers, oregano and remaining 2 tablespoons Parmesan cheese. Bake until the edges are golden brown and cheese is melted, about 10 to 15 minutes. Sprinkle with chopped fresh basil, if desired.