Zucchini-Crust Vegetarian Pizza Margherita (on the grill or in the oven)
- 4 cups grated then chopped fresh zucchini (one large zucchini about a foot long, or several smaller ones)
- 1/2 cup finely grated low-fat Mozzarella blend
- 5 T almond meal
- 3 T finely grated Parmesan
- 1 tsp. dried Greek or Turkish oregano
- 1/2 tsp. garlic powder
- pinch of salt
- 1 egg, beaten
- 1 can (14.5 oz.) good quality petite diced tomatoes, drained
- 1 T olive oil, divided
- 2 large garlic cloves, minced
- 1/2 tsp. Italian seasoning
- salt and pepper to taste
- 3 oz. part-skim fresh Mozzarella, sliced and then pulled apart into chunks
- 10-15 large fresh basil leaves
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Basil, large fresh leaves (10)
- Garlic powder (1/2 tsp.)
- Greek or turkish oregano, dried (1 tsp.)
- Tomatoes, good quality petite (1 can)
- Zucchini, fresh (4 cups)
- Cooking & Baking
- Almond meal (5 T)
- Garlic cloves, large (2)
Italian seasoning (1/2 tsp.)- Olive oil (1 T)
- Salt (1 pinch)
- Salt and pepper (1)
- Dairy
- Mozzarella, part-skim fresh (3 oz.)
- Mozzarella blend, low-fat (1/2 cup)
- Parmesan (3 T)
- Refrigerated
- Egg (1)
Preparation
Read recipe preparation on kalynskitchen.com
Social Stats
75.0Rating
1-100
1-100
33Tweets
108Facebook
Shares
Shares
5StumbleUpon
Views
Views
2,631PinterestPins
Recipe Stats
Published August 20, 2012 (6 months ago).
217 people saved this recipe.
