Gluten-free, vegan Mexican pizza, with squash-zucchini crust

We’re getting tons of squash, zucchini, and cucumbers from our CSA, and to be honest, these aren’t my favorite foods. Luckily, it turns out that you can make pizza out of almost anything. Bye-bye squashies!

Here’s the play by play:

Grate about 2 pounds of squash and zucchini using the fine setting on your hand grater or food processor. Squeeze out excess water and let the vegetables sit for 15-20 minutes. Squeeze excess water again. Mix together 1/4 cup rice flour or gluten-free baking mix, 3 EnerG egg replacers (or flax seed, etc.), 1 TBL olive oil, a pinch of salt, black pepper, and 1/2 tsp garlic powder.

Line a large cookie sheet with parchment paper and press the dough so that it is very thin, about 1/4 inch thick. Bake at 500 15-20 minutes until golden brown.

Layer black bean dip, fresh cilantro, jalapenos, tomatoes, corn, and Daiya or other vegan cheese on top.

Bake 15-20 minutes at 450.

Remove from oven and allow pizza to cool 5 minutes before cutting. Top with fresh avocado or homemade guac!

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