Another great alternative to regular pizza if you ever get the itch for Italian like I do!
- 4 C zucchini, shredded (about 4-5 large zucchini)
- 1 egg
- 1/2 C 2% mozzarella, shredded
- 1/4 C grated parmesan
- 1 tsp oregano or Italian seasoning
- Salt & pepper to taste
1.) Microwave the shredded zucchini on high for 6 minutes and let cool a bit.
2.) Place the cooled zucchini it in a tea towel and squeeze as much moisture out as you can. The more the better. Do not use paper towels. Any residue or staining on the towel will come out in the wash.
3.) Mix the zucchini, egg, mozzarella, parmesan, oregano, salt and pepper.
4.) Then press the mixture onto a parchment-lined baking stone or cookie sheet. Use another piece of parchment on top of the zucchini and use a rolling pin or your hands to press to a round or rectangular shape. Ideally the zucchini layer should be thin. Toss the top parchment sheet prior to baking.
5.) Bake in a 450o preheated oven until lightly golden brown, about 15-20 minutes. If you want a crispier crust, bake 25 minutes.
6.) Pull from oven when ready and allow to cool a bit.
7.) Once crust is cooled, top with sauce, cheese, and other toppings. Bake or broil until cheese melts and toppings are cooked through a bit, 6-10 minutes.
8.) Cut into wedges or squares and enjoy!
Fat: 21.6 g (Saturated 10.9 g, Trans 0)
Carbs: 15.6 g (Fiber 4.8 g, Sugars 12.4 g)
Protein: 32 g
**Facts are for the entire crust and do not account for sauce and toppings.