Delicious Gluten Free Zucchini Crust Pizza
Recipe: #7202
November 15, 2011
Categories: Dinner, Lunch, Pizza, Dairy, Cheese, Eggs, Vegetables, Onions, Peppers, Birthday, Father's Day, Game/Sports Day, New Years, Oven Bake, Low Carbohydrate, Zucchini more
"I got this from Whole Approach.com, submitted by Ruth Denomme. The only thing I changed was using pizza sauce instead of the tomatoes. Even the zucchini haters liked it and it tastes like a regular pizza crust. We did have to eat it with a fork though, bcz the crust isn't as firm as regular crust. "
Original recipe yields 8-12 servings
Ingredients
Nutritional
- Serving Size: 1 (189.1 g)
- Calories 165.8
- Total Fat - 10 g
- Saturated Fat - 5 g
- Cholesterol - 83.3 mg
- Sodium - 365.7 mg
- Total Carbohydrate - 5.5 g
- Dietary Fiber - 0.8 g
- Sugars - 2.3 g
- Protein - 13.2 g
- Calcium - 320.6 mg
- Iron - 1.1 mg
- Vitamin C - 6.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 450°. In a bowl, combine zucchini, eggs and Parmesan cheese; mix well. Add flour and salt; stir well.
Step 2
Spread onto the bottom of a 12-inch pizza pan (or a jelly roll pan) coated with nonstick cooking spray.
Step 3
Bake for 8-13 minutes. Reduce heat to 350°. Remove pizza and sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese.
Step 4
Bake at 350° for 15-20 minutes or until onion is tender and cheese is melted.
Tips & Variations
No special items needed.
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