Zucchini Pizza Crust
Crust Ingredients:
1 cup shredded zucchini (2 greens)
1 oz low fat ricotta with 2-3 g of fat/oz (1/8 lean)
1 oz light mozzarella with 3-6 g of fat/oz (2/8 lean)
¼ cup egg beaters (1/8 lean)
1/8 tsp garlic powder (1/2 condiment)
¼ tsp dried basil (1/4 condime
Toppings:
2 oz light 3 cheese blend 3-6 g of fat/oz (1/2 lean)
½ cup Italian or Rotel diced tomatoes – less than 5 g of carbs per ½ cup (1 green)
Directions:
Preheat oven to 425. Puree diced tomatoes if desired in a small chopper for a few seconds. Set aside. Measure 1 cup of raw zucchini. Add the ¼ cup egg beaters, 1 oz ricotta, and 1 oz mozzarella. Stir together well.
Line a pan with parchment paper sprayed lightly with cooking spray. Spread zucchini mixture on parchment paper. The thinner, the crispier. Bake for 30-40 minutes and then flip. Put back in the oven and bake for another 10-20 minutes.
Add tomato sauce and cheese on top. Broil until cheese is melted, about 5-10 minutes.
Makes 1 serving
Per serving: Complete lean and green with ¾ condiments, not healthy fat required
