[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]ZUCCHINI CRUST PIZZA[/title][fusion_text]Week of September 1st-5th 2014
3 C shredded zucchini
3/4 C egg substitute
1/3 C all purpose flour
1/2 t salt
2 C shredded part skim mozzarella
2 small tomatoes halved and thinly sliced
1/2 C chopped onions
1/2 C julienne green pepper
1 t dried oregano
1/3 t dried basil
3 T shredded parmesan cheese
Combine zucchini, egg substitute, flour and salt. Spread onto the bottom of a 12 inch pizza pan coated with nonstick cooking spray. Bake at 450 degrees for 8 minutes. Reduce heat to 350 degrees. Sprinkle zucchini crust with mozzarella, tomatoes, onions, green peppers, oregano, basil and parmesan cheese. Bake 15-20 minutes. Serves 6
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