Servings: 2
Calories: 282kcal
Equipment
- food processor
Ingredients
- 4 cups grated then chopped fresh zucchini one large zucchini about a foot long, or several smaller ones
- 1/2 cup finely grated low-fat Mozzarella cheese
- 5 tbsp almond meal
- 3 tbsp finely grated Parmesan
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 egg beaten
- pinch of salt
Instructions
- Preheat grill or oven to 450 degrees
- Grate zucchini, using a food processor or the large side of a hand grater, then chop the grated zucchini
- Place the chopped zucchini in a microwave-safe bowl and microwave on high for about 5 minutes
- Drain the cooked zucchini into a colander that's lined with cheesecloth or a kitchen towel
- Let zucchini drain until it's cool enough to handle
- When zucchini is cool, squeeze out as much water as you can and place the zucchini in a bowl
- Add the finely grated Mozzarella, almond meal, Parmesan, dried oregano, garlic powder, salt, and beaten egg and stir until the ingredients are combined
- Spray a baking sheet with olive oil or nonstick spray and divide the crust mixture into two balls
- Use your fingers to press out the crust mixture into two circles, being careful not to make the edges too thin (or they will burn)
- Bake crust on a pizza stone (on a covered grill or in the oven) just until the crust is firm and starting to brown (about 12-13 minutes.)
- You can also bake this in the oven without a pizza stone, but it will take a little longer to cook
Nutrition
Calories: 282kcal | Carbohydrates: 14g | Protein: 19g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 107mg | Sodium: 341mg | Potassium: 701mg | Fiber: 5g | Sugar: 7g | Vitamin A: 816IU | Vitamin C: 44mg | Calcium: 409mg | Iron: 2mg
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