Zucchini and Sage Crusted Pizza
PREP 25 minutes
BAKE 33 minutes at 400°F
SERVES 6
See Also: Steak and Pepper Pasta Salad Recipe
Ingredients:
- 1 Tbsp. stoneground cornmeal
- 2 1⁄2 cups packed shredded zucchini
- 1 egg, lightly beaten
- 1 1⁄2 cups shredded cheddar cheese (6 oz.)
- 1⁄4 cup all-purpose flour
- 1⁄4 cup stoneground cornmeal
- 1 Tbsp. snipped fresh sage
- 6 cloves garlic, minced
- 2 Tbsp. olive oil
- Desired pizza toppings
See Also: Zucchini Ribbons, Pasta, and Arugula Recipe
Directions:
- Preheat oven to 400°F. Line a 12-inch pizza pan with parchment paper. Sprinkle with the 1 Tbsp. cornmeal.
- Place shredded zucchini in a colander set in the sink; press several times with paper towels to remove excess moisture (you should have 2 cups packed zucchini after draining).
- For crust, in a bowl combine egg, 1 cup of the cheese, and the next four ingredients (through garlic). Stir in the drained zucchini. Spoon mixture onto the prepared pizza pan. Using your hands, press into an even layer. Drizzle with oil.
- Bake 25 to 30 minutes or until golden brown. Remove from oven; cool slightly. Using a spatula, loosen crust but do not remove from pan (this keeps crust from sticking after the final baking). 5. Top with desired pizza toppings and the remaining 1⁄2 cup cheese. Bake about 8 minutes more or until toppings are heated and cheese(s) (if using) is melted. Cut into wedges.
NUTRITION
PER SERVING 262 cal., 17 g fat (8 g sat. fat), 67 mg chol., 292 mg sodium, 15 g carb., 1 g fiber, 2 g sugars, 13 g pro.
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