Veggie Zucchini Crust Pizza |
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Makes 1 pizza (2 servings). Recipe from wellaberewards.com
Ingredients 2 medium zucchini 2 large eggs, lightly beaten 2 garlic cloves, minced 1/4 cup all-purpose flour 1/8 tsp salt 1/2 cup shredded part-skim mozzarella cheese 4 Tbsp grated Parmesan cheese 2 small tomatoes, halved and sliced 1/2 cup chopped red onion 1/2 yellow bell pepper, julienned 1/4 red bell pepper, julienned 1 tsp dried oregano 2 sliced mushrooms (optional) 1 Tbsp fresh chopped basil (optional) Nutritional info 1/2 pizza serving Calories 314 Total Fat 12g Cholesterol 213mg Sodium 564mg Carbohydrates 25g Dietary Fiber 4g Protein 23g |
Directions
- Shred the zucchini and add it to a large bowl. Let the zucchini sit for 10 to 15 minutes. In a colander, drain the zucchini. Wrap half of the zucchini in several sturdy paper towels and wring until the zucchini is dry. Repeat with remaining zucchini. (About 2 cups zucchini should remain.)
- Preheat oven to 450°. Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded and drained zucchini, eggs, garlic, flour and salt. Stir in 1/4 cup of the mozzarella cheese and 2 tablespoons of the Parmesan cheese. Transfer to the prepared baking sheet and spread into an 11-inch circle.
- Bake until golden brown, 15 to 20 minutes. Remove the pizza from the oven, and with a spatula, flip the crust.
- Reduce oven to 400°. Sprinkle the crust with the remaining 1/4 cup mozzarella cheese; top with tomatoes, red onion, bell peppers, mushrooms, oregano and remaining 2 tablespoons Parmesan cheese. Bake until the edges are golden brown and cheese is melted, about 10 to 15 minutes. Sprinkle with chopped fresh basil, if desired.
