Zucchini Crust Pizza
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 6 servings.
My mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. —Ruth Denomme, Englehart, Ontario
Ingredients
-
2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry
-
1/2 cup egg substitute or 2 large eggs, lightly beaten
-
1/4 cup all-purpose flour
-
1/4 teaspoon salt
-
2 cups shredded part-skim mozzarella cheese, divided
-
1/2 cup grated Parmesan cheese, divided
-
2 small tomatoes, halved and sliced
-
1/2 cup chopped red onion
-
1/2 cup julienned bell pepper
-
1 teaspoon dried oregano
-
1/2 teaspoon dried basil
-
Chopped fresh basil, optional
Directions
-
1.
Preheat oven to 450°. In a large bowl, combine the first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle.
-
2.
Bake until crust is golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edge is golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped basil if desired.
Nutrition Facts
1 piece: 188 calories, 10g fat (5g saturated fat), 30mg cholesterol, 514mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 14g protein.
Diabetic Exchanges: 2 vegetable, 2 lean meat, 1/2 fat.
© 2024 RDA Enthusiast Brands, LLC