As a busy mom, you know the importance of feeding your family healthy, wholesome meals without spending all day in the kitchen. This gluten-free crust made from zucchini or cauliflower is incredibly delicious and serves as a fantastic base for your homemade pizzas or comforting egg bakes. You'll love how this simple recipe fits seamlessly into your busy lifestyle while delivering incredible flavor. This crust is an absolute game-changer in my delightful Sour Cream Egg Bake recipe!
What You’ll Need:
- Mixing bowl
- 12” cast iron skillet or 9x13” baking dish
- ~3 cups grated zucchini or cauliflower (squeeze out excess moisture, or don't and just bake it longer)
- ½ tsp garlic salt (reduce if using a salty meat)
- 2 eggs
- ½ cup shredded or grated Parmesan cheese
- 1 cup shredded cheese (mozzarella or a blend of Colby is our family favorite)
How to Make It:
- Preheat the Oven: Set your oven to 400°F.
- Mix and Prepare: Combine all ingredients and spread it into your greased baking dish.
- Bake: Pop it in the oven for 20-25 minutes until the crust is set but not yet browning—perfect for holding all your delicious toppings!
- Top and Finish: Add your favorite pizza or egg bake toppings and bake according to that recipe.
This gluten-free crust is not just a meal option; it’s a solution for busy days, a way to utilize all that extra garden zucchini, and a slice of healthy indulgence everyone will love. Save time and delight your family with this easy and wholesome recipe that aligns perfectly with your homesteading journey!
For more recipes and homesteading tips, check out our Facebook community, Home Instead: practical homesteading tips, tricks, and recipes for busy families.
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