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Zucchini-Crusted Pizza

TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD: 6 servings.
Flavorful, nutritious and versatile, this pizza is easy to prep ahead and freeze—and fun to make with kids. It also quadruples nicely. What's not to like? —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut

Ingredients

  • 2 large eggs, lightly beaten
  • 2 cups shredded zucchini (about 1-1/2 medium), squeezed dry
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup all-purpose flour
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh basil
  • 1 teaspoon minced fresh thyme
  • TOPPINGS:
  • 1 jar (12 ounces) roasted sweet red peppers, julienned
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup sliced turkey pepperoni

Directions

  • 1. Preheat oven to 450°. Mix the first 8 ingredients; transfer to a 12-in. pizza pan coated generously with cooking spray. Spread mixture to an 11-in. circle.
  • 2. Bake until light golden brown, 13-16 minutes. Reduce oven setting to 400°. Add toppings. Bake until cheese is melted, 10-12 minutes longer.

Nutrition Facts

1 slice: 219 calories, 12g fat (5g saturated fat), 95mg cholesterol, 680mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 14g protein. Diabetic exchanges: 2 medium-fat meat, 1/2 starch, 1/2 fat.

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