Zucchini Crust Pizza
Caryn Dalton · food.com · 2007 · Original
Style not identified
DietVegetarian. Not vegan: egg substitute, shredded part-skim mozzarella cheese, shredded parmesan cheese.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
42g
Water
n/a
Hydration
n/a
Salt
7.2%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
227g
Dough weight
195g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
n/a
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (6)
- egg doughegg substitute3/4 cup · 150g
- flourall-purpose flour1/3 cup · 41.7g
- saltsalt1/2 tsp · 3g
- cheese mozzarellashredded part-skim mozzarella cheese8 oz · 227g
- sauce tomato2 small tomatoesn/a
- cheese othershredded parmesan cheese3 tbsp
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseshredded and squeezed-dry zucchini3 cup · 600g
- over cheesechopped onion1/2 cup · 100g
- over cheesejulienned green pepper1/2 cup · 100g
- over cheesesweet red pepper1/4 cup · 50g
- over cheesedried oregano1 tsp · 0.5g
- over cheesedried basil1/2 tsp · 0.3g
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