Zucchini-Crust Pizza with Goat Cheese and Prosciutto
This recipe is sponsored by Target. Zucchini-crust pizza can sometimes be a bit of a letdown, too soggy or bland. I add garlic and Parmesan to my crust for an extra layer of flavor and then I cook it twice, flipping halfway through to ensure a crispy crust that can stand up to toppings and not flop over when you pick it up.
Preheat the oven to 425 degrees F. Line a large baking sheet with a silicone baking mat and liberally spray with cooking spray.
Grate the zucchini on the small holes of a box grater to yield about 2 cups. Place in a clean kitchen towel and squeeze out the liquid.
Place the zucchini in a medium bowl. Stir in the mozzarella, Parmesan, almond meal, egg, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper.
Transfer the mixture to the prepared baking sheet and press into a 10- to 11-inch round. Bake until golden brown and the edges begin to crisp up, about 15 minutes.
Use a spatula to lift and loosen the zucchini crust from the baking mat. Place a piece of parchment on top of the crust. Cover with an inverted baking sheet and flip to invert the crust.
Bake until golden brown with crispy edges, 5 to 8 minutes.
Immediately top with chunks of the goat cheese so they start to soften and melt. Dollop with the pesto and top with the prosciutto and basil. Finish with a sprinkle of Parmesan and black pepper. Cut into triangles or squares.