1 serving
Each serving provides
1 lean
3 greens
3 condiments
Zucchini pizza crust recipe below
Each serving provides
1/2 lean
2 greens. 1 condiment
1 cup Fresh shredded zucchini
1/4 cup egg substitute
1/2 cup low moisture mozzarella cheese
Preheat oven to 400.
Shred your zucchini into a bowl and sprinkle with a little salt and set aside for 10 minutes. After 10 minutes put your zucchini in a tea towel and wring as much water out as possible. Put the zucchini in a bowl and mix all other ingredients together. Spray parchment paper on a cookie sheet with non stick spray. Make a mound of the zucchini on your sheet and spread out in a circle. Approximately 7 to 9 inches round. Each pizza is approximately 1 cup. Spread not to thick but also not to thin. Bake for 20 minutes or just till golden brown but not burnt.
1/2 Tablespoon Baby Rays garlic parmesan sauce = 1 condiment
1/2 cup fresh spinach – 1/2 green
1/4 cup sliced mushrooms-1/2 green ( I used canned ones for this)
1/2 cup low moisture mozzarella shredded- 1/2 lean
1/2 Tablespoon chopped shallots- 1/2 condiment
1 Tablespoons shaker parmesan cheese – 1/2 condiment
Increase your oven to 450 after your crust is made. Spread your Baby Rays on the crust. Top with 1/2 your mozzarella; add your spinach, mushrooms remaining mozzarella cheese; shallots then your shaker parmesan. Bake for approximately 20 minutes till done. Broil just a bit if you need to.
Note; crust still not crispy like regular pizza but I keep trying techniques.
