ZUCCHINI-CRUSTED PIZZA
Flavorful, nutritious and versatile, this pizza is easy to prep ahead and freeze-and fun to make with kids. It also quadruples nicely. What's not to like? -Ruth Hartunian-Alumbaugh, Willimantic, Connecticut
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. Mix the first 8 ingredients; transfer to a 12-in. pizza pan coated generously with cooking spray. Spread mixture to an 11-in. circle., Bake until light golden brown, 13-16 minutes. Reduce oven setting to 400°. Add toppings. Bake until cheese is melted, 10-12 minutes longer.
Nutrition Facts : Calories 219 calories, Fat 12g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 680mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic exchanges
THE BEST ZUCCHINI PIZZA CRUST RECIPE - LOW CARB, 4 INGREDIENTS
The BEST zucchini pizza crust recipe - low carb, super easy, 4 ingredients, NO squeezing required, and you can PICK IT UP! Plus, lots of tips and instructions for freezing zucchini crust pizza.
Provided by Maya Krampf
Categories Main Course
Time 45m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Grease a 12- or 14-inch non-stick pizza pan. (30 or 36 cm) (Use parchment paper if it's not excellent non-stick.)
- Spread out the grated zucchini onto the pan in a thin layer. Sprinkle very lightly with a little sea salt (not 1/2 tsp, this is just a light sprinkle). Bake for about 10-15 minutes, until zucchini is semi-soft and fairly dry.
- Meanwhile, combine the eggs, mozzarella, coconut flour and 1/2 tsp sea salt in a large bowl.
- When the zucchini is done, pat the dry as well as possible with paper towels. Mix into the bowl.
- Lightly wipe down the pizza pan to get rid of any stuck on zucchini. If it's not very good non-stick, line with parchment paper. Grease the pan or parchment paper.
- Spread the zucchini pizza dough into a thin circle, about 11-12 in (28-30 cm) in diameter. Bake for 20-30 minutes, until there are brown spots on the top. (The time will depend on the thickness of the zucchini pizza crust.)
- Remove the zucchini pizza crust from the oven. Increase the oven temperature to 400 degrees F (204 degrees C) and let it preheat.
- Let the crust rest for 10 minutes at room temperature, then top with thick sauce and toppings.
- Return the zucchini crust pizza to the oven for about 10 minutes, until the cheese on top melts. If desired, place under broiler for a couple minutes to brown the cheese.
Nutrition Facts : Calories 83 kcal, Carbohydrate 3 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 69 mg, Sodium 182 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ZUCCHINI CRUST PIZZA
My mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. -Ruth Denomme, Englehart, Ontario
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 slices.
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.
Nutrition Facts : Calories 188 calories, Fat 10g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 514mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges
ZUCCHINI CRUSTED PIZZA BASE
Make and share this Zucchini Crusted Pizza base recipe from Food.com.
Provided by Missy Wombat
Categories Breads
Time 1h5m
Yield 1 pizza base
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Generously oil a 10 inch pie pan and coat lightly with flour.
- Combine zucchini, eggs, flour, mozzarella, parmesan, herbs and 1 T olive oil in a bowl and mix well.
- Spread into the prepared pan and bake for 35-40 minues or until golden brown.
- About halfway through the baking, brush with the remaining tablespoon of olive oil[optional].
- Remove from oven.
- When it has cooled for about 10 minues, use a spatula to loosen the crust from the pan so it won't break later.
- Top with your favourite pizza items and bake at 400 F until heated through.
ZUCCHINI PIZZA BAKE
This is a recipe my entire family loves. You can also use turkey instead of ground beef.
Provided by Christina
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Place the zucchini in a colander and sprinkle with salt; let drain for 15 minutes then squeeze out the moisture.
- Combine the zucchini, eggs, Parmesan, 1 cup mozzarella, and 1/2 cup Monterey Jack in a large bowl. Press the mixture into a greased 9x13 inch baking dish. Bake, uncovered, in the preheated oven for 20 minutes.
- While the zucchini crust is baking, heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the tomato sauce and Italian seasoning.
- Spoon the sauce mixture over the baked zucchini crust. Top with the bell pepper, mushrooms, black olives, and the remaining mozzarella and Monterey Jack cheeses. Return to the preheated oven and bake for 20 minutes or until heated through. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 408.6 calories, Carbohydrate 12.3 g, Cholesterol 154.6 mg, Fat 25.6 g, Fiber 3.2 g, Protein 33.9 g, SaturatedFat 12.8 g, Sodium 1182.4 mg, Sugar 4.5 g
ZUCCHINI CRUST PIZZA
Our family loves this pizza and it is very light & easy to make. My husband says it reminds him of a quiche. I just like that my kids are eating at least 2 servings of veggies per slice! Uses up some of those extra zucchini cluttering the counter in late summer. This recipe came from Taste of Home's Light & Tasty collector's issue with my own changes added. This is not a large pizza so I often double the first four ingredients and the cheese, add other pizza toppings and make it a large. Also, I like to use my egg poacher or mini muffins and make mini appetizers (see picture). Now where did I put that zucchini bread recipe.....
Provided by Caryn Dalton
Categories < 60 Mins
Time 58m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees.
- In a bowl, combine zucchini and egg substitute; mix well. Add flour and salt; stir well, scraping sides to incorporate all dry ingredients.
- Pour dough mix onto a solid bottom large 18 in" or larger pizza pan with a lip coated with nonstick cooking spray. Spread it evenly over pan with a spoon.
- Bake at 450 degrees for 8 minutes. Take pizza dough out of oven and reduce heat to 350 degrees.
- Sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. (I love adding sliced broiled eggplant and sliced mushrooms and black olives too). Arranging artfully will take more time than just sprinkling on.
- Bake for 15-20 minutes OR until onion is tender and cheese is melted.
- I've made this in 2 different ovens and in one oven I had to take the crust out 2 minutes sooner in my first oven to avoid it being overdone. The crust will cook more during the last cycle of baking so keep that in mind. If you get any puffy pockets forming during the first round of baking, just lance them with the tip of a sharp knife.
- Doubling this recipe gives about 10 big slices.
Nutrition Facts : Calories 172.9, Fat 7.1, SaturatedFat 4.3, Cholesterol 26.4, Sodium 534, Carbohydrate 12.5, Fiber 1.8, Sugar 4.5, Protein 15.2
ZUCCHINI-CRUST PIZZA WITH GOAT CHEESE AND PROSCIUTTO
This recipe is sponsored by Target. Zucchini-crust pizza can sometimes be a bit of a letdown, too soggy or bland. I add garlic and Parmesan to my crust for an extra layer of flavor and then I cook it twice, flipping halfway through to ensure a crispy crust that can stand up to toppings and not flop over when you pick it up.
Provided by Megan Mitchell
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Line a large baking sheet with a silicone baking mat and liberally spray with cooking spray.
- Grate the zucchini on the small holes of a box grater to yield about 2 cups. Place in a clean kitchen towel and squeeze out the liquid.
- Place the zucchini in a medium bowl. Stir in the mozzarella, Parmesan, almond meal, egg, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Transfer the mixture to the prepared baking sheet and press into a 10- to 11-inch round. Bake until golden brown and the edges begin to crisp up, about 15 minutes.
- Use a spatula to lift and loosen the zucchini crust from the baking mat. Place a piece of parchment on top of the crust. Cover with an inverted baking sheet and flip to invert the crust.
- Bake until golden brown with crispy edges, 5 to 8 minutes.
- Immediately top with chunks of the goat cheese so they start to soften and melt. Dollop with the pesto and top with the prosciutto and basil. Finish with a sprinkle of Parmesan and black pepper. Cut into triangles or squares.
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