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  • 11 hours ago
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00:00Cornbread Pizza
00:02This recipe merges pizza and cornbread into one perfect comfort dish, moist zucchini crust,
00:07cheesy toppings, and irresistible sweet tangy flavor harmony.
00:12For the cornbread base, use 3 cups of shredded zucchini, 1 teaspoon of salt, 2 8.5-ounce
00:17packages of cornbread or muffin mix, 3 large lightly beaten eggs, and 1 fourth teaspoon
00:23of pepper.
00:24For the pizza toppings, use 1 14-ounce jar of pizza sauce, 3 fourths cup of chopped
00:29sweet red or green pepper, 1 2-in-1 fourth-ounce can of sliced ripe olives, drained, 4 chopped
00:36green onions, 1 third cup of coarsely chopped fresh basil, 1 tablespoon of minced fresh oregano
00:42or 1 teaspoon of dried oregano, and 3 cups of shredded part-skim mozzarella cheese.
00:48Preheat the oven to 450 degrees Fahrenheit.
00:51Salt the shredded zucchini and let it sit for 15 minutes to draw out excess moisture.
00:56Squeeze and blot the zucchini completely dry for a crisp crust.
01:00Any leftover moisture can make it soggy.
01:02Combine the drained zucchini with cornbread mix, eggs, pepper, and salt.
01:07Stir gently until just blended.
01:10Spread the mixture evenly in a greased baking pan and bake for 8-10 minutes until lightly browned.
01:16Add sauce, toppings, and cheese.
01:19Bake again at 350 degrees Fahrenheit for 12-15 minutes until bubbly and golden.
01:24Cool before slicing.
01:26For gluten-free adaptation, use cornmeal, gluten-free flour, xanthan gum, and an extra egg.
01:33Bake 2-3 minutes longer for firmness.
01:35For dairy-free modifications, use dairy-free cheese like Via Life, plant milk, and ensure
01:40pizza sauce is milk-free.
01:43For vegan version, use flax eggs, vegan cornbread mix, dairy-free cheese, and nutritional yeast
01:48for cheesy flavor.
01:50For lower-carb adaptations, use almond and coconut flour, olive oil, fewer eggs, and expect
01:56a nuttier, low-carb crust.
01:58For flavor variations, try Mexican with jalapeños, Mediterranean with feta and olives, or breakfast
02:04style with eggs and sausage.
02:06Store covered leftovers for 4 days.
02:08Preheat at 350 degrees Fahrenheit for crispiness.
02:12Freeze portions up to 3 months, thaw overnight, and avoid microwaving to prevent sogginess.
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