Zucchini Crusted Pizza

I have a couple of foot long zucc's and promised my friend I would post the recipe for a zucchini crust. I'm thinking many of you may have a foot long zucc's showing up in your garden and this is a good recipe for humongous overgrown squash.

from The Mooswood Cookbook by Mollie Katzen

A normal pizza on top, and a beautiful egg-and-cheese crust, with flecks of green and a slight crunch.

Preheat oven to 350°

The Crust

3 1/2 cups grated zucchini, coarsely grated
3 eggs, beaten
1/3 cup of flour
1/2 cup grated mozzerella
1/2 cup grated parmesan
1 T fresh basil leaves, minced (if you don't have fresh basil, use 1/2 tsp dried)
Salt and pepper to taste

Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out the excess moisture.

Combine all crust ingredients and spread into an oiled 9 x 13 baking pan. Bake 20 - 25 minutes - until the surface is dry and firm. Brush the top with oil and broil it under moderate heat for 5 minutes.

Pile all of your favorite pizza toppings on (tomato sauce, olives, sauteed mushrooms, strips of peppers, lots of cheese, etc.), and heat the whole mess in a 350° oven for about 25 minutes. Serve hot, cut into squares, with a big tossed salad.