Are you enjoying the summer? I am. I got to play tennis this morning so I am a happy camper. I also got to have pizza last week. What a treat. I didn’t even have to cheat. Even if you are not doing Paleo or have to eat Gluten free you will like this pizza. Everyone has zucchini right now so this is a 
healthy way to eat and use up the available produce.
Zucchini Pizza Crust with Fresh Herbs
4 to 5 cups of shredded zucchini squash
1 teaspoon of salt
1/2 cups Parmesan Cheese
1/3 cup of coconut flour or almond flour
2 cloves of minced garlic or 1 Tablespoon of minced garlic
1/2 teaspoon fresh thyme leaves, rosemary,oregano or basil leaves
1 egg, beaten
1/4 teaspoon salt
Preheat the oven to 550 degrees. Put a pizza stone in the oven for 20 minutes to preheat (as the oven preheats). Place the zucchini into a large bowl with 1 teaspoon of salt and mix well. Let this sit for 20 minutes. Put the zucchini into a piece of cheesecloth and using clean hands squeeze the excess moisture out of the zucchini. I didn’t have cheesecloth. I used paper towels and it worked just fine. Discard the water. Place the zucchini back in the bowl, mix in the Parmesan cheese, flour, garlic, oregano, thyme (and any other herbs), egg and the additional 1/4 teaspoon salt. Mix well together. Put onto parchment paper. I didn’t have parchment paper so I used waxed paper. It worked just fine. Press it down, and make a ridge at the edge of the crust. Place the pizza dough onto the heated pizza stone and bake in the 550 degree oven for 8 minutes. Remove the pizza crust (on the stone) and let it cool down a little. Add pizza sauce and toppings of your choice. I used some of the Butcher’s smoked garlic sausage, available at Sherman Provision meat market. I also cut up fresh green peppers, onions, pepperoni and covered with Mozzarella Cheese. I returned to the oven and baked an additional 5 minutes. It was absolutely delicious. I hope you get a chance to try this soon. I know we will. 
Until next time…From our Butcher Block to your Table.
