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Zucchini Crust PizzaZucchini Crust Pizza


Prepared by: Susan Mills-Gray
Nutrition Specialist,
University of Missouri Extension
July 26, 2015


Yield: 6 slices (serving is 1 slice)



  • 3 cups shredded fresh zucchini
  • 3/4 cup egg substitute
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups (8 oz.) shredded part-skim mozzarella cheese
  • 2 medium tomatoes, halved, then thinly sliced
  • 1/2 cup chopped onion
  • 1/2cup julienned green pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 3 tablespoons shredded Parmesan cheese



  1. In a bowl, combine zucchini and egg substitute; mix well. Add flour and salt; stir well. Spread onto the bottom of a 12 inch pizza pan coated with nonstick cooking spray. Bake at 450°for 8 minutes.
  2. Remove crust from oven and reduce oven heat to 350°. Sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, and basil and Parmesan cheese.
  3. Place pizza back into the oven and bake for 15-20 minutes or until onion is tender and cheese is melted.


Nutrition information per serving

Calories: 190
Total Fat: 8g

Cholesterol: 24mg
Sodium: 431mg
Carbohydrate: 13g

Fiber: 2g
Protein: 7g



Source: Taste of Home’s Light & Tasty



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Last update: Friday, July 10, 2015