Zucchini-Crusted Pizza - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Zucchini-Crusted Pizza (/showthread.php?tid=129888) |
Zucchini-Crusted Pizza - Mare749 - 12-10-2011 This recipe is from Dana Carpender's book "500 Low Carb Recipes) I made it a while back and it was a good sub for regular pizza, especially if you use flavorful toppings. I just used regular soy flour (Bob's Red Mill) when I made it since it was available. However, for anyone who doesn't watch their carbs that closely, I'm sure that it would bake up fine with AP flour. * Exported from MasterCook * Zucchini-Crusted Pizza Serves 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups zucchini -- shredded 3 whole eggs 1/3 cup rice protein powder or soy powder 1 1/2 cups mozzarella cheese -- shredded 1/2 cup Parmasan chees -- grated pinch or two of dried basil 1/2 teaspoon salt 1/4 teaspoon pepper oil 1 cup pizza sauce Toppings as desired (sausage, pepperoni, peppers, mushrooms, etc.) Preheat the oven to 350 F. Sprinkle the zucchini with a little salt, and let it sit for 15 to 30 minutes. Put it in a strainer and press out excess moisture. Beat together the strained zucchini, eggs, protein powder, 1/2 cup of mozzarella, Parmesan, basil, salt and pepper. Spray a 9X13-inch baking pan with nonstick cooking spray and spread the zucchini mixture in it. Bake for 25 minutes or until firm. Brush with a little oil, and broil it for about 5 minutes until it's golden. Spread on the piza sauce, then add the remaining 1 cup of mozzarella and other toppings. (If you are using vegetables as toppings, you may want to saute them a bit first) Bake for another 25 minutes, then cut into squares and serve. Description: "This is like a some-what-more-substantial quiche on the bottom and pizza on top." Re: Zucchini-Crusted Pizza - Gourmet_Mom - 12-10-2011 Wow! This is cool! I'll have to see what William thinks about this one. Re: Zucchini-Crusted Pizza - cjs - 12-10-2011 copied - thanks, Maryann. |