Zucchini Pizza

Like a lot of people right about this time of year, we have an over abundance of zucchini. When we initially put those little tiny cute plants in the ground we have no conception of how they will evolve into these ginormous plants that yield a seemingly unending amount of gorgeous green squashes. Well, I got myself busy and found some really great recipes. This one, tonight, was pretty yummy. The twins LOVED it (they aren't normal kids, though. They eat mostly a vegetarian diet and seldom see junk food pass in front of them).

3 cups shredded zucchini
3/4 cup egg substitute (I use flax eggs)
1/3 cup gluten free flour
1/2 t. salt
2 cups shredded vegan mozzarella cheese
2 small tomatoes, halved and thinly sliced
1/2 cup chopped onion
1/2 cup julienne green pepper
1 t. dried oregano
1/2 t. dried basil
3 T. shredded vegan parmesan cheese

Optional items:
3-4 cloves garlic, crushed (I used 5 because I LOVE garlic)
chopped artichoke hearts
sliced olives
be creative!!

Preheat oven to 450 degrees. In bowl combine zucchini, egg substitute. Mix well. Add flour and salt. Stir well. Spread onto the bottom of 12" pizza pan coated with non-stick spray. Bake for 8 minutes. Reduce to 350 degrees. Sprinkle with mozzarella, tomatoes, onion, garlic, green pepper, oregano, basil, parmesan cheese and any other goodies you deem worthy of your pizza experience. Bake for 15-20 minutes or until onion is tender and cheese is melted. Remove and enjoy a pretty unique example of extraordinary cuisine!