A great alternative to traditional, carb-heavy pizza crust! What's even better is making these pizzas on a waffle iron for a fun and healthy pizza night!
1 teaspoon dried oregano
1/2 teaspoon dried basil
Chopped fresh basil, optional
2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry
1 cups shredded part-skim mozzarella cheese, divided
1/2 cup egg substitute or 2 large eggs, lightly beaten
1/4 cup all-purpose flour or gluten-free flour
1/4 teaspoon salt
Preheat oven to 450°. In a large bowl, combine first 4 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 edge is golden brown and cheese is melted 10-15 minutes. Sprinkle with chopped fresh basil, if desired.
I like to use the medium cut on my box grater for the zucchini. 2 cups will be about 2 large zucchini. When I squeeze my 2 cups of zucchini dry, I can usually get about 1/3 cup of moisture out of them. The more you can extract, the better the crust will turn out.
Getufit is promoting proper nutritional balance for the zucchini crust only. Toppings should be counted as extra.
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