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Zucchini Pizza

Zucchini Pizza

Zucchini Pizza

I invented this in 2008 during high zucchini season.  It makes a very flavorful pizza.

The moisture of zucchini varies, and this affects how much flour to use and how long to bake it, so this is probably not your best bet for the first yeast dough you ever make.

Put in bread machine or mixer bowl and let sit a few minutes:

  • 1/4 c water
  • 1-1/2 t yeast


  • 2 c shredded zucchini or 1-1/2 c pureed (You can use those enormous spongy zucchinis for this)
  • 1 c whole wheat flour
  • 1-1/2 c white flour
  • 1/2 c semolina flour
  • 1 T oregano
  • 1 T olive oil
  • 1-1/2 t salt

Use bread machine dough cycle or let the mixer dough hook do its work.  You may need to add some extra flour or even a tiny bit of water to get a nice dough.  Hey, it has no sugar but seems to do well.

Let rise 90 minutes, then roll out.

Makes an 11 x 17 sheet.  Bake 15-20 min at 450.

See Beginning Bread for more directions.

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