Zucchini Crust Pizza
Yield 6 slices (serving is 1 slice)
3 cups shredded fresh zucchini
¾ cup egg substitute
1/3 cup all-purpose flour
½ teaspoon salt
2 cups (8 oz.) shredded part-skim mozzarella cheese
2 medium tomatoes, halved, then thinly sliced
½ cup chopped onion
½ cup julienned green pepper
1 teaspoon dried oregano
½ teaspoon dried basil
3 tablespoons shredded Parmesan cheese
In a bowl, combine zucchini and egg substitute; mix well. Add flour and salt; stir well. Spread onto the bottom of a 12 inch pizza pan coated with nonstick cooking spray. Bake at 450°for 8 minutes. Remove crust from oven and reduce oven heat to 350°. Sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, and basil and Parmesan cheese. Place pizza back into the oven and bake for 15-20 minutes or until onion is tender and cheese is melted.
Nutritional information per serving: Calories 190; 8 g fat; 24 mg cholesterol; 431 mg sodium; 13 g carbohydrate; 2 g fiber; and 7 g protein.
(Source: Taste of Home’s Light & Tasty)