Zucchini Crust Pizza

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Pizza is one of those foods that is notoriously difficult to eat when you have diabetes.  I'm always looking for ways to combat the inevitable high blood sugar that I'll get from eating it.  When I came across this recipe for zucchini crust pizza in the Moosewood Cookbook, I had to give it a try.  Not only is it really delicious, but it's pizza that is good for you!  

Very Good Pizza! Started out at 99 for BG's and 2 hours later I was at 103!  My particular pizza had Pepperoni, Green and Red Peppers, Mushrooms, Onions, Artichokes, Sause and an abundance of cheese.

Ingredients:

·         Olive oil and flour for the pan

·         2 cups (packed) grated zucchini

·         2 eggs, beaten 

·         1/4 cup flour  (I used Almond Flour)

·         1/2 cup grated mozzarella (I just used the shredded cheese I had on hand)

·         1/2 cup grated parmesan

·         1/4 teaspoon dried basil (I didn't have Basil, so I added Oregano and Garlic Powder)

·         2 tablespoons olive oil

Directions:

1.    Preheat oven to 400 F.

2.    Drizzle a little olive oil in a 10" pie pan and coat lightly with flour. ( I used regular flour for this part)

3.    Combine the zucchini, eggs, flour, mozzarella, parmesan, basil, and 1 tablespoon olive oil in a bowl and mix well.

4.    Spread into the pie pan and bake for 35 to 40 minutes or until golden brown.

5.    About halfway through the baking, brush with the remaining olive oil. Remove from oven.

6.    When it has cooled for about 10 minutes, use a spatula to loosen the crust from the pan so it won't break later.

7.    Top with your favorite pizza items and bake at 400 F until heated through.

PHASE ONE- Mixture before being baked.

PHASE TWO- Baked 20 Min and pre Olive Oil.

PHASE THREE- Completely Baked and ready for Fixins

ALL THE YUMMY FIXINS

GET IN MY BELLY!

Nutrition Value Below is for using Regular Flour and Not Almond Flour
Servings:  4

• Amount per Serving
• Calories:  306
• Carbohydrates:  10g
•   Fiber:  1g
•   Sugars:  2g
• Total Fat:  20g
•    Saturated:  6g
•    Trans:  0g
• Sodium:  402mg
• Protein:  21g