Zucchini Pizza Base: Moisture Control is Key

The success of a zucchini-based crust depends entirely on moisture control. Without strictly removing excess water, the base becomes a shapeless mass rather than a firm foundation. This technique transforms seasonal zucchini into a dense, balanced base capable of supporting a hearty topping. Ingredients Zucchini Base Zucchini — 550 g Wheat flour — 60 g Chicken egg — 1 pc. Salt — 4 g Toppings Boiled or baked turkey thigh fillet — 150 g Suluguni cheese — 80 g Tomato — 100 g Sweet red pepper — 40 g Fresh basil — 5 g Dried garlic — 2 g Preparation Step 1. Grate the zucchini using a coarse grater. Toss the mass with salt and let it sit for 10 minutes to allow the moisture to draw out of the plant tissues. Step 2. Squeeze the zucchini mass thoroughly by hand or using cheesecloth. Reducing the water content is critical to ensuring a stable structure and preventing the need for excessive flour.