Whole Foods- Zucchini Pizza "Crust"

Alright, I'm so excited to share this recipe with all of you but I need to point out a couple of things first. You will notice that the title has quotation marks around the word "Crust", that is because it really isn't a crust. A crust is a hard, crispy covering or surface, usually made from bread.

This alternative pizza "crust" is not crispy or hard, so I don't believe it is appropriate to call it a crust. It is delicious in it's own way, trust me, but I do not want to deceive you. It drives me crazy when people give you gluten free alternative recipes and they say "Oh it tastes just like the real thing." I call Bull S^#@.

To achieve a much more crispy "crust like" texture, you could always cook these zucchini pizza "crusts" at a much higher heat (425-550 degrees Fahrenheit) like every other recipe, but then it would denature the nutrients in the delicious zucchini and any other vegetables that you add to your pizza. Really high heat (anything higher than 375 degrees F) kills many more nutrients in your food and gives more chance of turning oils rancid. Rancid oils can cause free radical damage in our bodies. You feel me?

By paying attention to the temperatures at which you cook your food, can make your whole foods dishes that much more nutrient dense. With all of that said, I hope that you enjoy making your own gluten free zucchini "crust" pizzas.