I keep on thinking of this recipe and I have to admit, I haven’t tried it yet. I’m not a huge of zucchini, but I think I might like this! I came across it a few months ago from Dr. Gourmet. Basically, the pizza crust is made out of zucchini and you bake that first, then you can add whatever toppings you like. I guess this could be good if you are watching carbs, or just want to enjoy pizza with a little less guilt? Either way, it sounds interesting! If someone makes it, let me know how it turns out!
- 1 egg
- 1/2 ounce grated Parmigiano-Reggiano
- 1/2 tsp. dried oregano
- 1/2 tsp. dried marjoram
- black pepper to taste
- 1 TB. whole wheat flour
- 1 medium zucchini, grated
Preheat the oven to 325 degrees. Place the egg, Parmesan, oregano, marjoram and pepper in a mixing bowl. Whisk together well.
Add the zucchini and fold into the egg mixture until well blended. Sprinkle the flour over the top and fold into the zucchini mixture.
Place the mixture on a round pizza pan and pat down to make an individual 9 inch pizza, or place on a non-stick cookie sheet.
Bake for 15 minutes, turn over and bake for another 5 minutes. Remove and let cool slightly before adding pizza toppings.
For one crust, it is 185 calories, 9 grams of fat.
Add your favorite pizza sauce and toppings and bake until the cheese melts.
As a side note, for dinner tonight I am making baked potato soup. It is my all time favorite soup. The recipe asks for you to use baked potatoes, and since I won’t have time to bake them for an hour when I get home from work, I put 4 huge cleaned baked potatoes in my crock pot and they are cooking on low all day. That way when I get home, I can continue on with the recipe!