the zucchini crust pizza.

I do like to try new recipes. Since my ballooning body has given me so much grief, I’ve concentrated on collecting vegetable recipes. I say collecting, because I am not home often enough to catch up with mail, laundry and bathrooms and then have the desire to stand and cook.

Well, today I tried out the zucchini pizza recipe. I spiralized my zucchini, then using a large knife, diced it a bit.

The following recipe is not very clear on the cooking time. So this is what I did:

Mixed eggs, zucchini, and cheese ( I whimped out and purchased an Italian blend-finely shredded low moisture part-skim mozzarella, smoke flavored provolone, romano, parmesan, fontina & asiago cheeses-8 ounce.). Okay it was cheaper than straight parmesan; and it tasted wonderful!

 

I spread this out on my silpat sheet ( I think a glass baking dish would do just fine); and smoothed all the edges.

 I put in 400degree oven for about 9 minutes.

In the meantime I sautéed the very thinly sliced mushrooms, thinly sliced red onion, and diced green peppers.

Taking the “pizza” out of the oven, I spread on purchased pizza sauce, my vegetables, olives and what was left in the package of the cheese mixture.

I put it back into the 400 degree oven for 15 minutes more.

It does not come out with a solid base-I used a spatula and dished it out in small portions.

 

We added very small pieces of fresh basil after it was out of oven. Yummy!http://recipevan.com/recipe/zucchini-crust-pizza/

Your dad and I really loved it. Not sure if you could get away with this with the kids or not. There is no zucchini flavor, a great pizza flavor and no fattening crust. ( just cheese).

 

This is the recipe I used from Pinterest

 http://recipevan.com/recipe/zucchini-crust-pizza/