This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
Servings = 1 | Serving size =1 crust
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16.
This recipe does not make very good leftovers.
|1/2 ounce||grated Parmigiano-Reggiano|
|1/2 tsp||dried oregano|
|1/2 tsp||dried marjoram|
|fresh ground black pepper (to taste)|
|1 Tbsp||whole wheat flour|
|1 medium||zucchini (grated)|
Preheat the oven to 325° F.
Place the egg, parmesan, oregano, marjoram and pepper in a mixing bowl. Whisk together well.
Add the zucchini and fold into the egg mixture until well blended. Sprinkle the flour over the top and fold into the zucchini mixture.
Place the mixture on a non-stick cookie sheet (or a piece of aluminum foil that’s been sprayed lightly with olive oil). Pat down into a thin round shape about 9 inches in diameter (the size of an individual pizza).
Place in the oven and bake for 15 minutes. Turn over and bake for another 5 minutes. Remove and let cool slightly before adding pizza toppings.
Serving size = 1 crust
Servings = 1
Amount Per Serving
|Calories 185||Calories from Fat 81|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 4g||20%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 13g||4%|
|Dietary Fiber 3g||13%|
|Vitamin A 15%||Vitamin C 56%|
|Calcium 23%||Iron 13%|
|Vitamin K 13 mcg||Potassium 634 mg|
|Magnesium 56 mg|