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Zucchini Crusted Pizza

Recipe By Becky Sunderman sent in by Angel

Serving Size: 1    

3 1/2 cups shredded zucchini
3 eggs -- beaten
1/3 cup flour (use lc)
1/2 cup mozzarella cheese -- grated
1/2 cup parmesan cheese -- grated
1 tablespoon fresh basil -- or 1/2 tsp. dried
olive oil

Preheat oven to 250.
Salt the zucchini lightly and let it sit in a sieve or colander for 15 minutes.
Gently squeeze out all the excess moisture.
Combine with remaining crust ingredients, adding salt and pepper to taste
and spread into an oiled 13 X 9 baking pan.
Bake 20-25 minutes until the surface is dry and firm.
Brush the top with oil and broil under moderate heat for 5 minutes.
Now add your sauce and other toppings and heat in a 250 oven for about 25 minutes.
Serve hot. 
This isn't too bad nuked the next day.

Per Serving (excluding unknown items): 773 Calories; 40g Fat (46.6% calories from fat);
55g Protein; 19g Carbohydrate; 6g Dietary Fiber; 643mg Cholesterol; 1160mg Sodium. 
Exchanges: 2 Grain(Starch); 6 1/2 Lean Meat; 2 Vegetable; 4 Fat.

NOTE : Pizza sauce and desired toppings (I use the pizza sauce in a jar.
For toppings, use whatever your family likes.  We've done cooked chicken breasts,
ground beef, or pepperoni, mushrooms, green pepper, artichoke hearts,
olives, onions, whatever's around)

NOTE:  This recipe shows only one serving so you must divide the carb count
by the number of servings minus fiber.  ALSO, this recipe is only for the pizza crust. 
Whatever you put on top of the crust must be calculated.

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