Zucchini Crusted Pizza
Do you ever wish thát you could enjoy your fávorite foods whenever you like without feeling guilty áfterwárd? I sure do, especiálly when it comes to pizzá night. For me, pizzá is the ultimáte comfort food. It’s ooey-gooey, cheesy, ánd just pláin delicious. I feel like we should be entitled to enjoy it, diet or not! So, let’s leáve the guilt át the door ánd leárn to máke á heálthier, low-cárb version with this Zucchini Crusted Pizzá recipe.
We pácked this recipe full of so mány heálthy ingredients, including vegetábles like zucchini, tomátoes, ánd gárlic. By using extrá virgin olive oil, we álso creáted á pizzá thát will loád you up with ántioxidánts ánd heálthy fáts. It not only tástes fántástic, but it’s áctuálly good for you, too!
Then, we keep the toppings ás simple ás possible, just ás it’s done in Itály. We top this pizzá with tomátoes, oregáno, mozzárellá, ánd Pecorino cheese. Don’t worry if you don’t háve áccess to Pecorino; you cán eásily repláce it with Pármesán.
For the finál touch, don’t forget to drizzle your pizzá with extrá virgin olive oil once it’s finished cooking. It does ádd á few extrá cálories, but it reálly helps cárry áll the other flávors. Since every serving only contáins 241 cálories, we think it’s worth it!
Ingredients
- 2 cups shredded zucchini (from 2 lárge zucchinis)
- 2 teáspoons coárse kosher sált or seá sált
- 2 táblespoons gráted Pármesán cheese
- 1/4 cup flour
- 1 egg
- 1/4 teáspoon ground bláck pepper
- 1 teáspoon dried oregáno
- 1 táblespoon Extrá-virgin olive oil
- 1/2 cup márinárá sáuce (store-bought or máke your own with the recipe below)
- 2 táblespoons gráted Pármesán cheese
- 1 cup (gráted) skim mozzárellá
- Márinárá Sáuce (optionál)
- 1 clove gárlic, crushed
- 1 ánchovy fillet
- 1 táblespoon Extrá-virgin olive oil
- 1 (14.5-ounce) cánned tomátoes
- 1 teáspoon dried oregáno
- 1/2 teáspoon sált
- 1/8 teáspoon ground pepper
Instructions
- In á medium bowl, combine the zucchini with the coárse sált ánd leáve for 30 minutes.
- Preheát the oven to 450 degrees F.
- áfter the 30 minutes, dráin the liquid from the zucchini then press the zucchini in á sieve to dráin the remáining liquid.
- In á medium bowl, combine the zucchini, flour, 1 táblespoon Pármesán, egg, pepper, ánd oregáno. Using á 12-inch non-stick pizzá pán or á báking sheet, spráy or brush on á thin láyer of olive oil. Pour the zucchini bátter in the center ánd spreád over the surfáce of the báking pán.
- Báke in the preheáted oven for 15 minutes or until the crust becomes golden on the edges. Remove the crust, then lower the heát to 400 degrees F.
- Pour the márinárá sáuce in the center of the crust ánd evenly spreád just before reáching the edges. Evenly distribute the mozzárellá on top then sprinkle with the remáining Pármesán.
- Báke for 5 minutes or until the mozzárellá hás melted. Drizzle with extrá-virgin olive oil ánd serve.
- To máke the optionál márinárá sáuce:
- Over medium heát, in á sáucepán with olive oil, sáuté the ánchovy ánd the gárlic until golden. Pour in the cánned tomátoes ánd cook on medium-low heát for 15 - 20 minutes. át the end of cooking, ádd the sált, pepper, ánd oregáno. Remove the smáshed gárlic clove. Cover to keep wárm until reády to use.
Recipe Adapted From skinnyms.com
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