Zucchini Pizza Crust


Cheap and plentiful vegetable in Thailand

I haven’t received any cauliflower from my CSA to make pizza crust, so I tried out this recipe instead. It wasn’t bad!


  • 4 cups zucchini, shredded
  • 1/2 cup mozzarella, shredded (I used more than this because I forgot the parmesan)
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 1 egg or 1/4 cup soft tofu
  • 1 teaspoon oregano or Italian seasoning
  • 1/4 cup rice flour if you want thicker (optional)


  1. Preheat oven to 4500 degrees Fahrenheit or 230 degrees Celsius.
  2. (optional) Microwave the zucchini on high for 6 minutes, let cool, place it in a tea towel and squeeze as much moisture out as you can.
  3. Mix the zucchini, mozzarella, parmesan, egg or tofu, oregano, salt and pepper, press the mixture onto a baking mat or parchment paper lined baking sheet and bake in a preheated  oven until lightly golden brown, about 15-20 minutes.
  4. After crust is cooled, add: pizza sauce, baby bella mushrooms, shredded carrot, bell pepper and top with a little mozzarella. Add other veggies that you like too.
zuc pizza

Definitely made too much! But it’s good for lunches 🙂


Gluten Free Stuffed Zucchini

Cheesey goodness!


  • 4 med. Zucchini
  • 1 cup Qorn (or skip)
  • 1 medium onion, chopped
  • ½ cup chopped sweet peppers
  • ½ cup celery diced
  • 1 clove garlic, minced
  • ½ cup fine gluten free bread crumbs
  • ¼ tsp thyme
  • pepper to taste
  • 1 cup or so spaghetti sauce
  • ¼ cup Mozzarella cheese per boat


Cut zuccs in half lengthwise. With small melon baller, start about 1/2 inch from end and scoop out middle, making sure not to take out too much.

Saute Quorn, onion and garlic in skillet pan in tbsp olive oil. Add celery, sweet peppers, bread crumbs, basil, oregano, pepper, and spaghetti sauce. Fill up boats with mixture and arrange in baking dish. Top with cheese. Bake at 325 F. degrees for 50 to 60 minutes, or until zuccs are tender. Makes 8 boats. Serve with salad or brown rice.


Gluten Free Vegan Zucchini and Banana Bread


I made this last week for some vegan friends who were visiting Bangkok. They awoke to the luscious aroma of all spice and cinnamon. I followed the recipe, except didn’t use apple sauce, instead substituted another banana.

To make it gluten free for me, I used Bob’s Red Mills All Purpose Baking Mix, not flour. And because I don’t like nuts or raisins in bread, I omitted those also. The end result, however, was delish! We ate all the bread that day. Never have I had anything so moist and flavourful! Highly recommend this for all GF and Veg out there!

Recipe complements of PPK