I found an interesting recipe from a vegetarian cookbook in my collection – Moosewood Cookbook by Mollie Katzen. Instead of a usual dough crust, Mollie uses shredded zucchini and cheese in her Zucchini-Crusted Pizza recipe. This just had to be tried.

So here is my attempt, mushroom style. After making the crust, I added a few spoonfuls of pizza sauce, some extra shredded mozzarella, and of course, mushrooms.

During the cooking process, my interest in the crust dipped, but after one bite I was back on track. To my relief, it wasn’t as squishy as I had initially thought. The combo of zucchini, cheese and spice really did add a lot of fresh flavor to the pizza, without tasting like grass. I’ll be making this again … soon!