Viewing post #1296899 by ArleneB
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| From Arlene (Taste of Home) https://www.tasteofhome.com/recipes/zucchini-crust-pizza/ This link will show you the comments of adjustments other people made. The only thing I changed is adding Italian seasoning to both crust and toppings and I used 2 med. zucchini and added chopped pepperoni. ZUCCHINI CRUST PIZZA  2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry 1/2 cup egg substitute or 2 large Nellie’s Free Range 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 Preheat oven to 450°. In a large bowl, combine first four 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. Bake until 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 edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired. Nutrition Facts 1 slice: 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. Originally published as Zucchini Crust Pizza in Light & Tasty Premiere 2001 |
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