Sunday, July 22, 2012
Years ago when I had a surfeit of yellow and zucchini squash coming in from my garden I used to make this pizza when I got tired of making zucchini bread and cake and muffins. The recipe came from the classic "Moosewood Cookbook" by Molly Katzen, but I adapted it for a plant-based diet.
Here's what it looks like:
I made several little ones in pie pans; they freeze very well. And since it's a wet crust, it helps to bake it on parchment paper or that no-stick-foil. Less scary that way. Don't you hate it when things stick?
I topped this pizza with marinara sauce, lots of spinach, onions, red peppers, and Tofurky Italian "sausage". And just a little Daiya mozzarella.
This is a knife and fork pizza and so delicious. I admit to eating four pieces! Great way to get in a lot of vegetables!