This is the recipe I found.
Not how I have made it. I have doctored it up a bit.
Made it atleast a dozen times in the last couple of months. Even 7 year old GrandMonkey says he loves it better than "real" pizza. I'll post my variations too.
INGREDIENTS - 3 cups shredded zucchini
- 3/4 cup egg substitute
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups shredded part-skim mozzarella cheese
- 2 small tomatoes, halved and thinly sliced
- 1/2 cup chopped onion
- 1/2 cup julienned green pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 3 tablespoons shredded Parmesan cheese
DIRECTIONS
- In a bowl, combine zucchini and egg substitute; mix well. Add flour and salt; stir well. Spread onto the bottom of a 12-in. pizza pan coated with nonstick cooking spray.
- Bake at 450 degrees F for 8 minutes. Reduce heat to 350 degrees F. Sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. Bake for 15-20 minutes or until onion is tender and cheese is melted.
http://allrecipes.com/Recipe/Zucchin...za/Detail.aspx
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I use a 16 inch pan.
4-5 cups of shredded zucchini. Sometimes more a thicker crust.
1 cup egg whites with just 1 yolk if I'm out of Egg Beaters.
1/2 cup ( apprx) flour a bit less if I use more parm..
Here is the good part...to the crust mix I add 1/4 cup of parmesean cheese, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic salt..sometimes powder and no salt. Omit the salt if using a "flavored" salt. I have also made the crust a bit spicey and added crushed red pepper.
When using fresh veggies, using too many can make it a bit soggy. Make sure they are dry. I set the cut tomato on a paper towel. That helps. Also very thinly sliced. Grilling or a fast saute' helps too, but you don't have to. Just adds a different flavor.
I've sauted fresh garlic and mushroom and added those.
Thinly sliced left over chicken breast (cooked).
Spinach...dotted with pizza with low fat cream cheese.
Grilled red peppers and onions.
Used chives to make it pretty
It's more like a thin quiche crust. Be sure it's cooked...a 16 inch takes 10 -15 minutes to bake the crust before topping. Gets a little brown on the edges.
To us, 2 cups of mozzerella cheese was too much. We love the flavors of the veggies and seasoning to come through. 1 cup is plenty IMO. Lil'Monkey loves it dotted with a soft cheese..like rocotta or cream cheese.
It's an easy recipe to play with. If the crust seems runny when you fix it..add a bit more flour or parm cheese. It should be thick, like a brownie batter. Spread easy.
I'll take a picture next time I make one. I have zucchini in the fridge!