Given that 99 percent of the time I spiralize my zucchini, I often feel odd preparing it any other way. However, 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. This one is topped simply with melted mozzarella, sweet peppers, and arugula, so you really taste the Italian herb–seasoned crust.
— Ali Maffucci
Not Spiralized / Vegetarian / Gluten-Free
NUTRITIONAL INFORMATION Per serving
Calories 230 / Fat 16g / Sat Fat 6g / Sodium 884mg / Carbs 8g / Fiber 3g / Sugar 4g / Protein 18g
TIME TO PREPARE 15 minutes
TIME TO COOK 20 minutes
Reprinted from Inspiralized and Beyond. Copyright © 2018 by Alissandra Maffucci. Photographs copyright © 2018 by Evan Sung. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.