Zucchini Crust Pizza (& a Giveaway!)

Dinner

Meat On The Side is, by far, one of my most loved cookbooks. Such a unique concept: a cookbook dedicated to vegetable focused recipes. Find the recipe on runlifteatrepeat.com!

Let me tell you something: the blogging community is by far the greatest. Over the past year I’ve met some pretty fantastic bloggers, one of them being Nikki Dinki of Nikki Dinki Cooking. In June, Nikki launched her first cookbook: Meat On The Side. I’ve be a complete fan girl of hers since before she was on Food Network Star Season 9. And now she’s doing Junk Food Flip with Bobby Deen. All the feels for this girl and what she’s accomplished.

Meat On The Side is, by far, one of my most loved cookbooks. Such a unique concept: a cookbook dedicated to vegetable focused recipes. While Nikki was testing out recipes, she sent me a few recipes to try and ohmygod. In June, Nikki send me a copy and I’ve been hooked! I’ve tested out quite a few of the recipes, but her sweet potato and butternut squash soup is to die for (on page 184!), Willa’s lemonade cheesecakes* are mouthwatering (page 256!) and a new favorite, zucchini crust pizza (page 141!)

Meat On The Side is, by far, one of my most loved cookbooks. Such a unique concept: a cookbook dedicated to vegetable focused recipes. Find the recipe on runlifteatrepeat.com!

Sit back, relax and grab your zucchini my friends.

Always a fan of pizza (who isn’t?), I love the idea of using zucchini for the crust. All the pizza without all the guilt. Nikki’s recipe for the crust is pretty straight forward: zucchini, grated cheese, AP flour, and 1 egg. And while you don’t need to add seasoning to the crust since the flavor comes from the sauce, I’m a lover of seasoning so I added in some: basil, parsley, garlic powder and onion powder. Either way, the crust is the bomb.

And the crust is so easy to make, really, it is. I typically shred the zucchini the day before and toss it in a ziplock bag, that way it’s ready when I need it.

Make the crust: shredded zucchini into the microwave, remove excess water, stir ingredients together and bake! That’s it! Add your toppings and bake until the cheese is all melty and gooey. Ah, perfection.

Meat On The Side is, by far, one of my most loved cookbooks. Such a unique concept: a cookbook dedicated to vegetable focused recipes. Find the recipe on runlifteatrepeat.com!

This is such a simple dinner! Nothing overly complicated or over-the-top craziness, and so good to eat pizza without feeling so guilty…. 4 pieces in or a whole pizza. Or is that just me? Ha! 🙂

Nikki’s cookbook, Meat On The Side can be found on Amazon, at Barnes and Noble, Powell’s Books, and iBooks. And check Nikki out on Facebook (she does quite a bit of FB live events!), Instagram and adventures on Snapchat (nikkidinki)!

HAPPY COOKING! See details below for the giveaway!↓

*These cheesecakes are just WOW. If you don’t know, Nikki lost her 1st daughter, Willa, the day she was born and made a tribute to her on her blog and cookbook.

Zucchini Crust Pizza

Ingredients

CRUST

  • 3 medium zucchini (about 2 pounds)
  • 3/4 cup grated Pecorino Romano cheese (parms works too!)
  • 1/2 cup all-purpose or whole wheat flour
  • 1 large egg
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper

TOPPINGS

  • 1 cup tomato sauce (page 222 for Nikki's!)
  • 8 ounces fresh mozzarella
  • 12 cherry or grape tomatoes, halved
  • 1/4 cup finely chopped fresh basil

Instructions

  1. Preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
  2. Using a food processor or hand grater, grate the zucchini. There should be about 6 cups. Put the shredded zucchini in a large microwave safe bowl and microwave on high for about 7 minutes, stirring half way through. The zucchini should be tender. Set the zucchini aside to allow to cool.
  3. In a medium bowl, combine the grated cheese, dried parsley, onion powder, garlic powder, dried oregano, black pepper, flour and egg. Stir together. Once the zucchini is cooled, use a clean kitchen towel or cheese cloth and squeeze out as much liquid as possible. *This is extremely important, less water = better crust!* Add the zucchini to the cheese/egg mixture and stir together. Make 5 balls of dough and place each on the prepared baking sheet, about 5 inches apart. Using your hands, press down and flatten each ball to 1/4 inch thickness. Place in the oven and bake until crusts are golden brown, about 20 minutes. Remove from the oven, leaving the oven on.
  4. Spread a spoonful of tomato sauce over each and top with a sprinkle of cheese, and tomatoes (or toppings of your liking!) Bake until cheese is melted and slightly browned, about 5-10 minutes. Remove from oven and top with fresh basil.

Additional Notes

  1. *Any kind of toppings can be added to these pizzas. Make it your own!
  2. *Nikki's zucchini crust excludes the seasonings above under "crust", and it's just as delicious, but I'm a seasoning girl ;)
  3. Excerpted from Meat On The Side: Delicious Vegetable Focused Recipes for Every Day by Nikki Dinki. Copyright © 2016. Reprinted with permission from Nikki Dinki. All rights reserved.

The Giveaway.

*The giveaway has ended and the winner, Jeffrey, has been contacted. Thanks for participating! Congrats Jeffrey!

What You Will Win

  • One (1) signed copy of Meat On The Side by Nikki Dinki

How to Enter

Use Rafflecopter below to enter. Not familiar with Rafflecopter? See below.

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The first step, log-in. You can do this with Facebook or an email address. Once you are logged in, the first and mandatory option is to leave a comment on this post telling me why you want this cookbook. Congrats! You are now entered in the giveaway. You can either quit, or you can carry on and enter one more time by liking Run Lift Eat Repeat on Facebook (if you already have liked the page, you have an extra entry!) and tweeting!

The only one you absolutely have to click on to get into the draw is the “Leave a blog post comment.”

Additional Information.

  • This giveaway is open to the US only.
  • Giveaway ends Friday, October 7, 2016 11:59 PM.
  • The winner will be chosen randomly via random.org and notified by email.
  • The winner will be selected on Saturday, October 8, 2016.
  • Must be 18+ years or older.

12 Comments

  1. Jason

    October 3, 2016 at 2:02 pm

    I’m a veggie lover!

  2. Allie

    October 3, 2016 at 2:16 pm

    I have the book, but I’d love a signed copy!

  3. Jenna

    October 3, 2016 at 2:17 pm

    I’m not a huge meat eater so this is perfect.

  4. Meagan

    October 3, 2016 at 9:05 pm

    I’d like to learn how to incorporate more veggies into my meals.

  5. Jen

    October 3, 2016 at 10:35 pm

    I’m always looking for new healthy veggie-centric recipes as I am cutting more meat out of my diet!

  6. chris kelly

    October 3, 2016 at 10:45 pm

    I got to enjoy this for lunch and it was amazing. Before I knew it I had eaten three pieces.

  7. Jeffrey

    October 4, 2016 at 7:57 am

    I would like to switch over to a mostly plant based diet. I don’t eat much meat to begin with and am always looking for new and exciting recipes and ways to spice up mealtimes!

  8. Nancy

    October 4, 2016 at 1:32 pm

    Decided to be “mostly vegetarian/pescatarian” on my last birthday and haven’t looked back. So this is perfect. We host a Sunday Supper with friends, and it’s an all-out vegetarian feast each week! Need recipes to add to the fun!

  9. Erin

    October 4, 2016 at 8:09 pm

    Yum!!! These recipes sound so good! Such a fan of healthy recipes 😉

  10. Kayla

    October 5, 2016 at 11:09 am

    Yum! Looks delicious. Love ND!

  11. victoria

    October 7, 2016 at 1:26 pm

    i’m not the healthiest of eaters, christina can vouch for me there. but she has inspired me to be brave enough to try new foods (like veggies) and to be creative in the kitchen (now that i have one that’s big enough to ACTUALLY cook in). i’d love to add this book to my new kitchen! it would be very used and loved!

  12. Lindsay

    October 7, 2016 at 8:15 pm

    I need this book because clearly I need to eat more veggies! I actually had it in my hands at Barnes and Noble the other day!

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