This time of year we always have an abundance of zucchini. One of my favorite things to do with it is make a zucchini crusted pizza.
I saw the idea of a zucchini crust for pizza in a magazine several years ago, but played around with the recipe until it was to my liking...
Preheat oven to 350 degrees.
Start out with 4 cups of grated zucchini (about 1 pound).
After the zucchini is nice and dry, put it in a bowl and add 1/2 cup of egg subsitute (or two large eggs), 1/2 cup shredded parmesan cheese, 2 Tbs flour, 1/2 tsp dried oregano and some salt to taste.
Mix well and spread the mixture on a cookie sheet sprayed with non stick spray...
Bake at 350 for about 30 minutes (or until the crust is nice and brown):
Next comes the tomato sauce. You could easily use store bought pizza sauce or tomato sauce, but I like to make my own out of these four simple ingredients:
1 small red onion, chopped. 3 cloves of garlic, chopped. 12 basil leaves, chopped. One quart of tomatoes. I used tomatoes from our garden which we canned last year, but a 28 oz store bought can works fine as well. Sautee the onion and garlic in a small amount of olive oil until soft. Add tomatoes, basil and some salt and simmer until sauce thickens. When the sauce is done, spread it over the crust:
Now comes the fun part. Top this with whatever you like. Tonight I simply topped our pizza with sauteed baby portabella mushroom, jalapenos (we like it spicy!) and 8 ounces of fresh mozarella.
Bake at 350 for about 30 minutes. I usually turn the broiler on for a few minutes to brown the cheese.
For those of you counting Weight Watcher Points, I did the calculations and this comes out at 8 Points + per serving.