Tuesday, May 17, 2011

Zucchini Crusted Pizza

This is so delicious and can be so much more healthier than regular pizza depending on the toppings you use. It's a great way to use zucchini and it is super delicious! I love that it is not as filling as regular pizza so you don't feel stuffed after one slice. This is another recipe from my mom's ward cookbook. This one was contributed by Jerilyn Hoist. I added a lot more to it to make it super yummy.

Heart Healthy Tip: Replace eggs with 1/2 cup of egg whites. Omit cheese.

Zucchini Crusted Pizza
  • 3 1/2 cups shredded zucchini (about 2 small zucchinis)
  • 3 eggs, beaten
  • 1/3 cup flour
  • 1/2 cup shredded Mozzarella
  • 1/2 cup shredded Parmesan
  • 1 tsp Basil, Italian herbs, onion powder and garlic powder
After you shred zucchini in food processor, place in a strainer and sprinkle salt over it. Let it sit in the sink or 15 minutes until water is drained and absorbed.

Combine all ingredients together including zucchini. Grease a 13X9 inch pan or use a pizza pan or stoneware. Spread ingredients over and bake at 350 degrees for 20 minutes. Spread spaghetti sauce on crust. Top with artichoke hearts, sliced onions, spinach leaves, sliced tomatoes, shredded Mozzarella and whatever else you'd like. Bake for another 20 minutes. Serve!

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