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zucchini-crusted pizza

88 Pinches 1 Photo
akflurry avatar
Piney Flats, TN
Updated on Jun 30, 2014

I am a member of the MFP group here and have been inspired to cut back on the calories while still eating good food. 186 calories p/serving I have no clue where I got this recipe. It was hand-written and stuffed into my 3-ring binder. This crust is made ahead of time and baked. After the crust is done, add your favorite toppings and then re-bake. The crust has a slight crunch, but does not hold up well to next-day leftovers so consider using smaller personal pan sizes and refrigerate any unwanted "dough" to use later. P.S. This is not my photo. I will post a pic when I make it next.

prep time 10 Min
cook time 25 Min
method Bake
yield 4-6 Personal Pan sizes or 1 large crust

Ingredients

  • 3 1/2 cups zucchini (coursely grated)
  • 3 - eggs, beaten (or use egg substitute)
  • 1/3 cup flour
  • 1/2 cup mozzarella, grated
  • 1/2 cup parmesan cheese, grated
  • 1 tablespoon basil leaves, minced or 1/2 tsp dried
  • - salt and pepper

How To Make zucchini-crusted pizza

  • Step 1
    Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out all excess water.
  • Step 2
    Combine all crust ingredients, and spread into an oiled 9x13 pan. Bake 20-25 minutes until the surface is day and firm.
  • Step 3
    Brush the top with oil and broil it under moderate heat for 5 minutes.
  • Step 4
    Pile all your favorite pizza topping on and bake at 350 degrees F for another 25 minutes.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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