Zucchini-Crusted Pizza

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Zucchini-Crusted Pizza

Makes 6 servings

2 cups packed grated zucchini (about two 7 " zucchini)

2 eggs, beaten

¼ cup almond flour or almond meal

½ cup grated mozzarella

2 tablespoons grated parmesan

1 teaspoon dried Italian seasonings, or 2 teaspoons combined of minced fresh

basil, thyme, oregano and parsley

Topping

1 large ripe tomato, thinly sliced

2 ounces goat cheese

1 thinly sliced fresh or roasted red pepper

8 olives, sliced

Method:

1.Preheat oven to 400°.

2.Spray a 10 " pizza or pie pan with vegetable oil cooking spray.

3.Combine zucchini, eggs, almond flour, cheese and herbs in a bowl and mix

well.

4.Spread crust mixture in the prepared pan and bake for 35 to 40 minutes or

until golden brown. Remove from oven, but leave oven on.

5.When the crust has cooled for about 10 minutes, use a spatula to loosen it

from the pan, so it won't break when serving.

6.Top crust with the vegetables and goat cheese and bake at 400° until

heated through and cheese starts to color.

Nutrition at a Glance (per serving)

Calories 140

Total fat 9g

Saturated fat 3g

Carbohydrate 8g

Dietary fiber 2g

Protein 8g

Serving Suggestion:

Additional suggested toppings:

..Sliced raw or sautéed mushrooms

..Chopped artichokes, water packed or marinated

..Sliced onions

..A layer of pesto

..Fresh leaves of spinach or Swiss chard

..Fresh or roasted garlic

..Chopped fresh or dried herbs such as basil, mint, parsley and thyme

Make a breakfast pizza by layering thin slices of Canadian bacon, shredded

cheddar cheese and diced pineapple.