Reviewed: Feb. 19, 2012

yummm, yummm. Let the zucchini drain in a colander with salt for about 15 min, then pat dry with paper towel. Otherwise the dough will be gooey. I didn't do this the first time and it was still delicious.

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Reviewer:

Ginabean

Reviewed: Jan. 30, 2012

It turned out well AFTER I changed the amount of flour, very runny before that.

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Reviewer:

HollyEverhart

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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Edgewood, Maryland, USA

Reviewed: Oct. 12, 2011

This was fabulous! I took the suggestions of others to heart and salted/drained the zucchini before combining with three eggs. I seasoned the egg/zucchini mixture with basil, salt, and pepper before baking and ended up needing about 2/3c flour. The crust set well in about 10 minutes and I put a thin layer of seasoned tomato sauce on under the toppings to help keep the firm texture. To prevent "tomato puddles" from the fresh toppings, microwave the thin tomato slices on a plate between two layers of paper towels for 30 seconds before putting on the pizza. The end product was excellent and came out of the pan easily.

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Reviewer:

pmclark

Home Town: Chicago, Illinois, USA

Living In: Columbia, Missouri, USA

Reviewed: Aug. 26, 2011

It was like an omelet with pizza toppings on it. I was expecting more of a pizza crust, but it was still good.

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Reviewer:

jbeanfreit

Reviewed: Aug. 20, 2010

After you salt/drain the zucchini squeeze the extra water out of it. I also used a little more flour and pizza sauce instead of tomatoes. I also sauteed the mushroom and onions first and added hot italian sausage for some spice.

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Reviewer:

lalaland glass

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Wausau, Wisconsin, USA

Reviewed: Jul. 28, 2010

We also had an issue with runny dough, so we just added more flour (1/3 cup was far from enough). We used teh zucchini, 3 real eggs, salt, oregano, and basil, but we used pizza sauce, pepperoni, and a small can of mushrooms instead. Put the crust in the oven for 10 minutes and cooked the pizza for about 20 minutes. It turned out great honestly, but definitely need to heat it by itself in the oven longer and less with the toppings.

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Reviewer:

Bri O.

Cooking Level: Beginning

Home Town: Colliers, West Virginia, USA

Living In: Wellsburg, West Virginia, USA

Reviewed: Jul. 18, 2010

This didn't work for me. It stuck to the pan and never got completely done.

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Reviewer:

Cloverdale

Cooking Level: Intermediate

Reviewed: Mar. 31, 2010

I loved this dish! I baked it in a 9x13 rather than the pizza pan. I had only one problem: the tomatoes juiced out during cooking and created a small juice pond I had to sop up. It was definitely the tomatoes, as the dough was set after the precook time. Next time I will try sun-dried instead of fresh.

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Reviewer:

euphqueen1

Reviewed: Oct. 14, 2009

my hubby loved it! I give it 4 stars because I wasn't as thrilled. When browsing reviews I couldn't figure out how someone could describe a pizza as "quiche-like" but after baking mine, I found out why. It is soft and quichey, tastes like a thin quiche! didn't have Feta, used mozzarella, added sliced green & red peppers

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Reviewer:

MrsWifey/Mommy

Cooking Level: Expert

Home Town: Guelph, Ontario, Canada

Living In: Duluth, Minnesota, USA

Reviewed: Sep. 28, 2009

This recipe is fantastic for pizza lovers! I make sure to drain the zucchini before so the crust isn't mushy. I have found this works for any pizza toppings you want. I just used a little bit of tomato sauce to keep the crust from getting mushy.

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