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Veggie Zucchini Crust Pizza

Heart Healthy Veggie Zucchini Crust Pizza Recipe

                   
Veggie Zucchini Crust Pizza
Lighten up creamy, classic Waldorf salad by swapping out heavy mayonnaise for fat-free yogurt. Romaine lettuce, Red Delicious apples, and chopped walnuts come together in this delightful crunchy salad recipe.
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Ingredients
Recipe yields 2 servings
2 medium zucchini
2 large eggs, lightly beaten
2 garlic cloves, minced
1/4 cup all-purpose flour
1/8 tsp salt
1/2 cup shredded part-skim mozzarella cheese
4 Tbsp grated Parmesan cheese
2 small tomatoes, halved and sliced
1/2 cup chopped red onion
1/2 yellow bell pepper, julienned
1/4 red bell pepper, julienned
1 tsp dried oregano
1 Tbsp fresh chopped basil (optional)
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Directions
Step 1

Shred the zucchini and add it to a large bowl. Let the zucchini sit for 10 to 15 minutes. In a colander, drain the zucchini. Wrap half of the zucchini in several sturdy paper towels and wring until the zucchini is dry. Repeat with remaining zucchini. (About 2 cups zucchini should remain.)

Step 2

Preheat oven to 450°. Line a baking sheet with parchment paper.

Step 3

In a large bowl, combine the shredded and drained zucchini, eggs, garlic, flour and salt. Stir in 1/4 cup of the mozzarella cheese and 2 tablespoons of the Parmesan cheese. Transfer to the prepared baking sheet and spread into an 11-inch circle.

Step 4

Bake until golden brown, 15 to 20 minutes. Remove the pizza from the oven, and with a spatula, flip the crust.

Step 5

Reduce oven to 400°. Sprinkle the crust with the remaining 1/4 cup mozzarella cheese; top with tomatoes, red onion, bell peppers, oregano and remaining 2 tablespoons Parmesan cheese. Bake until the edges are golden brown and cheese is melted, about 10 to 15 minutes. Sprinkle with chopped fresh basil, if desired.

Time: 60 minutes
Servings: 2
Calories: 314
Make this for: Healthy Kids
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition Info
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Nutrition facts
Serving Size: 1/2 pizza
Per serving:
calories:314
total fat:12g
sat fat:6g
cholesterol:213mg
sodium:564mg
total carb:25g
fibers:4g
sugars:5g
proteins:23g

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Heart Healthy Veggie Zucchini Crust Pizza Recipe
Ingredients
Recipe yields 2 servings
2 medium zucchini
2 large eggs, lightly beaten
2 garlic cloves, minced
1/4 cup all-purpose flour
1/8 tsp salt
1/2 cup shredded part-skim mozzarella cheese
4 Tbsp grated Parmesan cheese
2 small tomatoes, halved and sliced
1/2 cup chopped red onion
1/2 yellow bell pepper, julienned
1/4 red bell pepper, julienned
1 tsp dried oregano
1 Tbsp fresh chopped basil (optional)
Directions
Step 1

Shred the zucchini and add it to a large bowl. Let the zucchini sit for 10 to 15 minutes. In a colander, drain the zucchini. Wrap half of the zucchini in several sturdy paper towels and wring until the zucchini is dry. Repeat with remaining zucchini. (About 2 cups zucchini should remain.)

Step 2

Preheat oven to 450°. Line a baking sheet with parchment paper.

Step 3

In a large bowl, combine the shredded and drained zucchini, eggs, garlic, flour and salt. Stir in 1/4 cup of the mozzarella cheese and 2 tablespoons of the Parmesan cheese. Transfer to the prepared baking sheet and spread into an 11-inch circle.

Step 4

Bake until golden brown, 15 to 20 minutes. Remove the pizza from the oven, and with a spatula, flip the crust.

Step 5

Reduce oven to 400°. Sprinkle the crust with the remaining 1/4 cup mozzarella cheese; top with tomatoes, red onion, bell peppers, oregano and remaining 2 tablespoons Parmesan cheese. Bake until the edges are golden brown and cheese is melted, about 10 to 15 minutes. Sprinkle with chopped fresh basil, if desired.

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