The source for this at allrecipes.com is not dairy-free or gluten-free. This version is modified from that source.
Ingredients
- 4 cups finely shredded zucchini or yellow summer squash (I used one each large zuc and squash)
- 3/4 cup all-purpose gluten-free flour
- 3/4 cup cashew parmesean cheese (I use something called “Nooch”, but this is farely easy to make)
- 1/4 cup nutritional yeast
- 1/2 cup shredded dairy-free cheddar cheese (I've used Daiya and Violife brands, there’s a few good ones out there. You can also use DF mozzarella)
- 2 eggs, beaten
- 1/2 tsp ground black pepper
- salt to taste
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- You’re going to need 2 baking pans, with parchment paper lining for both of them.
- Once zucchini or summer squash has been shredded (I recommend a food processor) lightly salt the zuch+squash and transfer it to a strainer. Let stand 15 to 30 minutes and press all remaining liquid out of it.
- In a medium-sized mixing bowl, combine zuch+squash, flour, parmesan, cheddar cheese, eggs, pepper and salt. Mix well.
- Spread the mixture into a baking sheet covered with parchment paper.
- Bake for 25 minutes in the preheated oven.
- Remove the crust from the oven and change the oven’s temperature to broil. Brush the top of the crust with oil, and then broil the crust for 7 to 10 minutes until the top is lightly browned.
- Allow the crust to cool slightly and slide spatula underneath all edges and under the middle. Place a larger, parchment-lined, baking pan over the top of the crust and gently flip the crust over so that the bottom of the crust is now facing upwards. (I laid the parchment sheet on top, then put the baking sheet on top of that to make things a little easier.)
- Brush the top of the crust with oil and broil for another 7 to 10 minutes until the top is browned.