I will provide you with a list of ingredients, but please promise me that you will experiment and make this your own recipe. The fact is, it’s not so much following the recipe that counts, but finding two things: 1) the correct consistency, which is slightly wet, but not sopping dough; and 2) the correct flavor for your tastes.
2-3 Zucchini for an 8x8 pan. 4-5 for a 9x13 pan
½ cup almond flour (When I run out of almond flour, I substitute 2 TBSP ground flax seed)
Salt and pepper to taste
Parmesan cheese, freshly grated or from the shaky can
Spices, such as basil, parsley, oregano, to taste
Grate the zucchini and squeeze out as much moisture as you can. If time is an issue, add ground flax seed to soak up the water, and then skip the egg, after it’s been pressed into the pan.
About the pan, line it with parchment paper first. Bake in an oven at 375 F until the top is golden brown. It’s usually around 30 minutes, but it depends on how thick your zucchini flatbread is.
So, let’s be honest. This recipe will either free you and create an experiment in the kitchen, or it will frustrate you to no end because there are no clear directions. Either way, you will learn a great deal about yourself and the zucchini flatbread, which also makes a great gluten-free, vegetable-rich pizza crust.
A note about kitchen extras...for years I have been using Parchment Paper under this flatbread, but I splurged and bought a silicon baking sheet for underneath. Why I didn't do this sooner, I don't know. But it leads me to realize this: If there is something that I love doing and I can find something that makes it easier, faster, less expensive, more fun...it's worth the purchase. Now, I spent all of $5 on this baking sheet at Aldi, so not a big purchase by any means, but great find!