This is wonderfrul..just made it!
Zucchini Crust Pizza
Servings: 1
Points per serving: 6.5 (the whole crust) (makes a large pan)
Crust:
3 cups shredded zucchini -- strained for 30 minutes, then squeezed to
make sure all liquid is gone
1/3 cup Egg Beaters® 99% egg substitute
1/3 cup whole wheat flour
1/2 teaspoon salt -- add to shredded zucchini so it helps with liquid
removal
Toppings:
1/3 cup Ragú Tomato & Basil Light Pasta Sauce
1 cup sliced mushrooms -- thinly sliced
1/4 cup sliced olives
1/3 cup chopped onions
1/2 cup chopped tomatoes
1/3 cup chopped green bell pepper -- I like to use red, orange, yellow,
and green together
1/3 cup lowfat part-skim mozzarella cheese
1 tablespoon parmesan cheese
Mix all crust ingredients together very well. Spray pizza pan with a
little pam and spread mixture evenly over pan. Bake at 425 for 8-10
minutes. When crust is done, layer other ingredients on top and bake for
10 minutes. Broil for another 2 minutes. (Vegetables were not added to
the nutritional information)
Per Serving: 328 Calories; 9g Fat; 26g Protein; 39g Carbohydrate; 4g
Dietary Fiber; 24mg Cholesterol; 1733mg Sodium. Exchanges: 2 1/2
Grain(Starch); 2 1/2 Lean Meat; 1/2 Fat.

