Zucchini Crust Pizza
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
