Zucchini Crust Pizza
Source of Recipe
Adapted from Light & Tasty Magazine, Premier issue 2001
WW Points
Exchanges
Yield: 6 slices.
3 cups shredded zucchini
3/4 cup egg substitute
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups (8 oz.) shredded part-skim mozzarella cheese
2 small tomatoes, halved and thinly sliced
1/2 cup chopped onion
1/2 cup julienned green pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
3 tbsp. 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 degrees for 8 minutes. Reduce heat to 350 degrees. Sprinkle with mozzarella,
tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. Bake for 15-20 minutes or until onion is tender and cheese is melted.
Nutritional Analysis: One slice equals 190 Calories, 8 g. Fat, 24 mg. Cholesterol, 283 mg. Sodium, 13 g. Carbohydrate, 2 g. Fiber, 17 g. Protein. ++++ Exchanges: 2 lean meat, 2 vegetable, 1/2 fat. ++++ WWP: 4.7
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