A zucchini crust is too good to pass up, especially as used in this breakfast pizza. Unlike a cauliflower crust, zucchini crust is firmer and doesn’t break up as easily, so you get a more dough-like consistency.
Although I have greatly reduced the sugar, this is still a pleasantly sweet, citrus-accented cake with a moist crumb and fewer starchy carbs. It’s gluten-free, too!
Cooking Solo author Klancy Miller shared her recipe for this beautiful cake, because, well. . .you have to have friends over!