Carrot Zucchini Pizza

Or as I like to call it, healthy pizza. Hey, it has carrots and zucchini, I get to call it healthy

My mom has been making this pizza for as long as I can remember. She told me it's from Sunset Magazine 20+ years ago, but if you google it, it's nowhere to be found.

I know what you're thinking, why ruin a good thing. I promise, this is delicious. Even my carrot and zucchini hating dad loves this pizza. Trust me, it's worth a try.

Can't find Monterey Jack cheese?

Mozzarella works great too. I do not recommend finely shredded cheese and sometimes that's all I can find in monterey jack. No worries, I like to use mozzarella and add a pinch of fine sea salt and oregano.

Get creative with your toppings!

I'm a plain girl myself, but I do love grilling up some shallots and adding goat cheese It's a bit of a flimsy pizza, so don't use anything too heavy. Stick with something like tomatoes, onions, mushrooms, peppers, etc.

This pizza is sooooo good!

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Carrot Zucchini Pizza

Ingredients:

• 4-6 slices sourdough bread without crust (4 large pieces. Go crazy and try it with garlic sourdough!)

• 2 Tbsp olive oil

• 4 cloves garlic, minced

• 4 eggs mixed, not beat

• 1/2 tsp ground black pepper

• 2 tsp dried basil

• 2 cups shredded zucchini

• 2 cups shredded carrots

• 3 cups shredded (not finely) Monterey Jack cheese

• 4 Tbsp flour

1. Preheat oven to 400 degrees F

2. Generously grease large non-stick pizza pan

3. In food process, process bread until small pieces, not ground

4. Place olive oil in large skillet with garlic and bread. Cook until lightly brown and crispy. Let cool slightly

5. Place shredded zucchini, carrots, basil, pepper, flour, eggs, and bread in large bowl and mix until combined well

6. Spread onto pizza pan and pack down. There should be no spaces

7. Cook 20-30 minutes or until edges begin to brown. Ours usually takes longer

8. Take out and sprinkle with cheese and desired toppings

9. Cook for another 10-15 minutes until cheese is bubbly and starting to brown