- 3 cups shredded zucchini
- 3/4 cup egg substitute
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups (8 ounces) shredded Galbani® Part Skim Mozzarella Cheese
- 2 small tomatoes, halved and thinly sliced
- 1/2 cup chopped onion
- 1/2 cup julienned green pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 3 tablespoons shredded Parmesan cheese
- In a large bowl, combine zucchini and egg substitute. Stir in flour and salt. Spread onto a 12-in. pizza pan coated with cooking spray.
- Bake at 450° for 8 minutes. Reduce heat to 350°. Sprinkle with the mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. Bake for 15-20 minutes or until onion is tender and cheese is melted. Yield: 6 slices.
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
Reviews for Zucchini Crust Pizza
Sort By :
""if you want to be happy for the rest of your life, choose an ugly woman to be your wife," my husband sings as he chews this "pizza". I don't know what you guys are talking about, but this was no pizza! Quiche - maybe. In my home in Denver Colorado, this was a doughy blob. It looked very pretty in the pan, but no way to get it out other than by folding it over (and exposing it's gooey under belly). I even took the high altitude into consideration. Fortunately, my family recognized how victimized I felt by this recipe and gulped it down with a smile plastered on their faces.The flavors seemed to blend well, but I'd certainly add more flour. I checked the recipe 2 or 3 times to see if I read it incorrectly.Other songs that were hummed while eating this experiment:'Beauty's only skin deep' and the like."
"Pretty good. It's something different from our normal eating routine, so that was nice! It definitely has a quiche like quality. As another reviewer suggested, I squeezed out my zucchini with a clean dish towel. Next time I think I would put some garlic in the crust. Also, use parchment paper, NOT wax paper... otherwise grease/corn meal your pan crazy well!"
"Crust was way to wet. After baking middle remained doughy. The flavor was strange. Terrible!"
"We loved this recipe! Used my "zoodle maker" (like a julienne/mandoline shredder) to shred the zucchini as well as other veggies in the pizza. Also added some mushrooms & one cooked & crumbled Italian sausage, increased onion & green pepper to 1 whole of each. Used fresh herbs from the garden instead of dried. Used 1 c mozza & 1 c cheddar as I didn't have enough mozza. Also cut the salt in the crust to 1/4 tsp salt & added 1/4 tsp Mrs. Dash. Did use parchment paper to cover the pizza stone, sprayed with oil, & a light sprinkle of cornmeal. This recipe is a keeper!"
"I wanted a firmer "crust" so I shredded 5 medium zucchini, mixed the shreds with 1 teaspon kosher salt and let it sit for 15 minutes. I then put all in a clean dish towel and squeezed out all of the liquid (there's a lot!!!). I got about 3 cups of drier zucchini. I proceeded with the original recipe except I used 1/3 cup AP flour and 1/3 cup white whole wheat. I baked the "crust" for 10 minutes and then added the toppings and baked it for an additional 20 minutes. SOOOOOO delicious!Next time I will use some fresh garlic!"