Zucchini Crust Pizza

·      2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry
·      1/2 cup egg substitute or 2 large 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

1.    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.
2.   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.

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