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 safe for those who are sensitive to gluten.
"Everyone is guilty at one time or another of throwing out questions that beg to be ignored, but mothers seem to have a market on the supply. "Do you want a spanking or do you want to go to bed?" "Don't you want to save some of the pizza for your brother?" "Wasn't there any change?" -Erma Bombeck, Homemaker
I saw this idea on a menu a few years back and have been thinking about what a great idea it is. Not the same old pizza crust and really healthy. As with a lot of recipes I mull on them a lot and take some time to do the research.
This turned out really well. You can use this as the crust for any pizza that you normally make and it adds a wonderful flavor and texture.
Servings: 1 | Serving size: 1 crust
Cooking Time: 30 Minutes
This recipe can easily be multiplied but does not make very good leftovers.
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
|Calories 190||Calories from Fat 90|
|% Daily Value|
|Total Fat 10g||12%|
|Saturated Fat 4g||20%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 12g||4%|
|Dietary Fiber 3g||10%|
|Vitamin A 15%||Vitamin C 39%|
|Calcium 15%||Iron 13%|
|Vitamin K 10mcg||Potassium 700mg|