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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

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.

Rating:
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 4.2 Fat, 1.3 Vegetables, 0.5 Meat, 0.2 Starch, 0.1 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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Servings

Ingredients

4.0
4 each medium zucchini 0.5
0 1/2 cup Egg Substitute, Better 'N Eggs, frozen 0.25
0 1/4 cup white all purpose flour 0.3333
0.3333 cup grated Parmesan cheese 1.0
1 cup part skim shredded mozzarella 1.0
1 pinch salt and pepper 4.0
4 each fresh tomatoes 8.0
8 each fresh basil leaves 0.5
0 1/2 tsp ground oregano

Directions

Preheat oven to 350 degrees F. Lightly spray a 9- x 13-inch baking pan with nonstick cooking spray.
Squeeze excess moisture from zucchini; let rest on paper towel.
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.
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.