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Full Online Book HomeLearning KitchenPizza - Vegetable - Zucchini Crusted Pizza
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Pizza - Vegetable -  Zucchini Crusted Pizza Post by :KevinNitro Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1899

Click below to download : Pizza - Vegetable - Zucchini Crusted Pizza (Format : PDF)

Pizza - Vegetable - Zucchini Crusted Pizza

3.5 cups zucchini, grated
3 eggs
1/3 cup rice protein powder OR 1/3 cup unflavored protein powder or soy powder (not soy flour!)
1/2 cup shredded mozzarella
1/2 cup Parmesan, grated
1 pinch dried basil (or two)
Salt and pepper
Pizza sauce
Pizza toppings


Sprinkle the zucchini with a little salt, and let it sit for 15-30 minutes. Put it in a strainer and press out the excess moisture. Now, beat together everything but the pizza sauce and toppings. Spray a 9x13" baking pan with non-stick spray, or oil it well, and spread the zucchini/egg/cheese mixture in it. Bake for about 25 minutes, or until firm. Then brush it with a little oil, and broil it for about 5 minutes, until it's golden.

Next, spread on the pizza sauce, then add your cheese and other toppings. If you're using vegetables you may want to sauté them a bit first. Bake the whole thing for *another* 25 minutes, then cut in squares and
serve. All this needs with it is a big salad - Italian dressing, of course!
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1 teaspoon cornmeal 1 1/2 cups chopped peeled mango (about 1 1/2 mangoes) 1 tablespoon fresh lime juice 1 1/2 cups (6 ounces) Monterey Jack cheese, shredded 1/4 cup chopped fresh cilantro 2 finely chopped seeded jalapeno peppers Preheat oven to 500 degrees. Combine mango and lime juice in a small bowl; toss well. Combine the shredded cheese and fresh cilantro in a small bowl. Sprinkle cheese mixture evenly over dough. Top with jalapeno. Bake at 500 for 8 minutes or until cheese is bubbly and crust is browned. Top with mango mixture. Yield: 8 servings (serving size: 2 slices) 236
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Pizza - Vegetable -  Zucchini Crust Pizza Pizza - Vegetable - Zucchini Crust Pizza

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3 cups shredded zucchini 3/4 cup egg substitute 1/3 cup all purpose flour 1/2 teaspoon salt 2 cups (8 ounces) shredded part-skim mozzarella cheese 2 small tomatoes, halved and thinly sliced 1/2 cup chopped onion 1/2 cup julienned green pepper 1 teaspoon dried oregano 1/2 teaspoon dried basil 3 tablespoons shredded Parmesan cheese In a bowl, combine zucchini and egg substitute; mix well. Add flour and salt; stir well. Spread onto the bottom of a 12-in. pizza pan coated with non-stick cooking spray. Bake at 450 for 8 minutes. Reduce heat to 350. Sprinkle with mozzarella, tomatoes, onion, green pepper, oregano,
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