3 medium sized zucchini squash
2 organic hormone-free eggs
BBQ Sauce (I like Annie’s Naturals)
1/4 tsp cayenne pepper
Grate zucchini in food processor or by hand with a cheese grater. Salt and set aside in a strainer to “sweat” for about 20-30 minutes (you can cook chicken or cut veggies during this time). After 30 minutes, preheat oven to 375. Using a cheesecloth, thin rag, or almond milking bag, squeeze “the living daylights” out of the squash. Dump in bowl, add eggs, and mix together. Cut enough parchment paper to cover a stone or glass pan. Spread crust mix over the stone (should be 3/4″ thick) and bake on very bottom rack for 10 minutes and very top rack for 10 minutes. NOTE: The thicker the crust, the longer the cooking time. Also, metal pans cook more quickly than the stone. Adjust time as necessary.
Remove crust from oven and spread BBQ sauce over surface. Toss chicken, purple onions, garlic, avocado, and anything else you would like to add, onto the surface of the pizza. Bake for an additional 7 minutes on the top rack.
I was putting the little one down when he called. Just a friend, a very dear, very old friend who wanted to drop by and say hello. His voice was excited, a little breathless. I knew he had something important to tell us. But I never imagined, even though I speculated, that this brother of mine would have the very best news. Could you come outside? He texted. We stepped onto the cold concrete porch, barefoot in the March moonlight. A journey, fraught with patience and doubt, now hopeful, now victorious. A call. To take the Word to all the World. We three embraced in the chilled night.
Tears. And great rejoicing.