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Zucchini Tomato Pizza
Source: Light Fantastic! by Millie Snyder and Alyssa A. Alia

With its egg and zucchini "crust," this tantalizing pizza makes a great main dish or appetizer.

Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 108.5
Total Carbs 10.2 g
Dietary Fiber 1.7 g
Sugars 3.9 g
Total Fat 4.2 g
Saturated Fat 2.5 g
Unsaturated Fat 0.2 g
Potassium 295.7 mg
Protein 8.8 g
Sodium 208.8 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1/2 Meat , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 350 degrees F. Lightly spray a 9- x 13-inch baking pan with nonstick cooking spray.
  2. Squeeze excess moisture from zucchini; let rest on paper towel.
  3. In large bowl, combine zucchini, egg substitute, flour, Parmesan cheese, 1/2 cup mozarrella cheese, and salt and pepper. Spread mixture onto bottom of prepared pan. Bake 15 to 20 minutes or until zucchini crust is firm to the touch.
  4. Top with remaining 1/2 cup mozzarella cheese, tomato slices, basil leaves, and oregano. Bake another 15 minutes, or until done. Cut into squares and serve.

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