Sausage Zucchin pizza:

1/4 of ground sausage

1tsp of fresh sage

1-2 tbs of tomato sauce

1- 1 1/2 cup of chesse ( I like to use 3/4 mozz to the rest cheddar

1 zucchini pizza shell (see below)

Zucchini Pizza shell:

Preheat oven & pizza stone to 500

2 large (3-4 small) zucchini (squeezed – see notes)

1 tsp salt (for sweating the zucchini)

2 eggs beaten

1 cup of shredded cheese (your choice I used Mozzarella)

1/4 cup of grated parm

¼ c coconut flour

2 cloves of garlic

1 tsp of water chestnut flour (this is optional- it is more like a starch and think it may add crunch) I will update and see if there is a difference

2 tbs of Italian seasoning (or a mixture fresh basil, oregano and parsley)

Parchment paper

Pizza stone (if you have one) other wise a cookie sheet

Shred zucchini (I like to peel zucchini first—I know those who don’t). Set aside in dish with salt. The zucchini will sweat (expel) a lot of water. After about 10 minutes I use two dish clothes (shammies) to wring out the water, transferring the zucchini from one wet dishcloth to another dry dishcloth.

In a medium size bowl beat the two eggs add the last five ingredients then add in the zucchini.

Divide dough in half (I like thin pizza and was able to make two medium size round pizza dough’s with this recipe)

Roll out dough on parchment paper. Use pizza peel or something solid to move the pizza & parchment paper to preheated pizza stone cook for about 8 minutes. Move to cooling rack. Repeat for second dough.  At this point you can now prepare your pizza or refrigerate or freeze for future use.

When ready assemble your pizza as desired, Since I am from the east coast I tend to use a little sauce and a lot of cheese. Cook in  in 450 oven until cheese is bubbly