ZUCCHINI CRUST PIZZA
My mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. -Ruth Denomme, Englehart, Ontario
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 slices.
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.
Nutrition Facts : Calories 188 calories, Fat 10g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 514mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges
WW CORE ZUCCHINI CRUST CHEESE PIZZA
This is an excellent mock pizza to satisfy your pizza cravings while following core Weight Watchers program. You can really use any vegetable you would like on the pizza, and even add core meats to taste.
Provided by Oh Sherrie
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Salt coarsely grated zucchini and let stand 15 minutes.
- Squeeze moisture out of zucchini.
- Combine eggs, cornmeal, 1/2 cup mozzarella cheese, parmesan cheese and basil.
- Add zucchini and mix well.
- Spray nonfat cooking spray on a 9 x 13 baking pan.
- Spread zucchini mixture into baking pan
- Bake 20-25 minutes at 350°F
- Broil 5 minutes to golden brown.
- Remove "crust" from oven.
- Spread tomato sauce on crust.
- Arrange vegetables liberally over crust (can add more core veggies to taste).
- Sprinkle remaining fat free mozzarella over the pizza
- Bake at 350°F for 20-25 minutes.
Nutrition Facts : Calories 275.2, Fat 14, SaturatedFat 6.9, Cholesterol 172.7, Sodium 654.6, Carbohydrate 21.1, Fiber 4.1, Sugar 8.4, Protein 18.4
ZUCCHINI-CRUST PIZZA WITH GOAT CHEESE AND PROSCIUTTO
This recipe is sponsored by Target. Zucchini-crust pizza can sometimes be a bit of a letdown, too soggy or bland. I add garlic and Parmesan to my crust for an extra layer of flavor and then I cook it twice, flipping halfway through to ensure a crispy crust that can stand up to toppings and not flop over when you pick it up.
Provided by Megan Mitchell
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Line a large baking sheet with a silicone baking mat and liberally spray with cooking spray.
- Grate the zucchini on the small holes of a box grater to yield about 2 cups. Place in a clean kitchen towel and squeeze out the liquid.
- Place the zucchini in a medium bowl. Stir in the mozzarella, Parmesan, almond meal, egg, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Transfer the mixture to the prepared baking sheet and press into a 10- to 11-inch round. Bake until golden brown and the edges begin to crisp up, about 15 minutes.
- Use a spatula to lift and loosen the zucchini crust from the baking mat. Place a piece of parchment on top of the crust. Cover with an inverted baking sheet and flip to invert the crust.
- Bake until golden brown with crispy edges, 5 to 8 minutes.
- Immediately top with chunks of the goat cheese so they start to soften and melt. Dollop with the pesto and top with the prosciutto and basil. Finish with a sprinkle of Parmesan and black pepper. Cut into triangles or squares.
WW CORE - BUBBLING PIZZA CASSEROLE
This delicous Weight Watcher core program recipe counts as 4 point per serving to the the core member. You can really add any vegetables to taste to this recipe.
Provided by Oh Sherrie
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In skillet, brown meat over medium heat, stirring to crumble.
- Stir in onion, tomato sauce, basil, garlic, and Italian seasoning.
- Add veggies
- Add quartered biscuit dough to the pan of sauce & meat; stir gently until biscuits are covered with sauce.
- Spray a 9 x 13" casserole dish with cooking spray. Dump the mixture into the dish.
- Bake for 25 minutes.
- Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 334.8, Fat 11.4, SaturatedFat 3.4, Cholesterol 38.3, Sodium 1186.1, Carbohydrate 35.2, Fiber 2.8, Sugar 8.8, Protein 22.8
WW CORE POLENTA CRUST PIZZA
Make and share this Ww Core Polenta Crust Pizza recipe from Food.com.
Provided by Oh Sherrie
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 425.
- spray two 8 or 9-inch round cake pans with nonfat cooking spray
- Line the bottoms of each pan with circles of parchment paper.
- To make polenta, put the water, cornmeal, salt, and seasonings into a large microwavable casserole dish or 1-quart measure.
- Cook at full power for 4 minutes.
- Stir well and cook again at high power for 2 more minutes.
- Stir again and cook at high power for another 2 minutes.
- Remove from the microwave, stir in the olive oil, and beat with a spoon until completely smooth.
- Spread the polenta evenly in the bottom of the two pans.
- Place the pans in the oven and bake for 12 minutes.
- While the crust is cooking, prepare your toppings.
- Sauté the vegetables lightly in a non-stick pan until onion begins to soften.
- After 12 minutes, take the crusts out of the oven and invert them onto a large baking sheet, side by side.
- They should fall right out of the pan with the parchment paper stuck to them. Peel away the parchment.
- Spread each crust with pizza sauce (don't use too much or they will be soggy) and top with veggies and vegan sausage.
- Sprinkle with chopped garlic.
- Return to the oven for about 10 minutes, until toppings look done.
- Lift off the baking sheet carefully using a large spatula and your hand--they are not sturdy like regular pizza, so be careful not to let your toppings slide off.
- Cut into fourths and serve.
Nutrition Facts : Calories 144.1, Fat 2.7, SaturatedFat 0.4, Sodium 305.6, Carbohydrate 28.4, Fiber 4.3, Sugar 5.9, Protein 4.1
ZUCCHINI CRUST PIZZA
Make and share this Zucchini Crust Pizza recipe from Food.com.
Provided by dominiquedelsanto
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out the excess moisture.
- Preheat oven to 350.
- Combine all ingredients and spread into a 9" pie plate or a 9x13" pan, oiled.
- Bake 20-25 minutes, or until surface is dry and firm.
- Brush top with olive oil and broil under moderate heat for 5 minutes.
- Top with favorite pizza toppings and return to 350 degree oven to cook for an additional 25 minutes or so.
Nutrition Facts : Calories 137.6, Fat 7.2, SaturatedFat 3.5, Cholesterol 120.5, Sodium 228.3, Carbohydrate 8.5, Fiber 1, Sugar 1.6, Protein 10
ZUCCHINI-CRUSTED PIZZA
Flavorful, nutritious and versatile, this pizza is easy to prep ahead and freeze-and fun to make with kids. It also quadruples nicely. What's not to like? -Ruth Hartunian-Alumbaugh, Willimantic, Connecticut
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. Mix the first 8 ingredients; transfer to a 12-in. pizza pan coated generously with cooking spray. Spread mixture to an 11-in. circle., Bake until light golden brown, 13-16 minutes. Reduce oven setting to 400°. Add toppings. Bake until cheese is melted, 10-12 minutes longer.
Nutrition Facts : Calories 219 calories, Fat 12g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 680mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic exchanges
ZUCCHINI CRUST PIZZA
Our family loves this pizza and it is very light & easy to make. My husband says it reminds him of a quiche. I just like that my kids are eating at least 2 servings of veggies per slice! Uses up some of those extra zucchini cluttering the counter in late summer. This recipe came from Taste of Home's Light & Tasty collector's issue with my own changes added. This is not a large pizza so I often double the first four ingredients and the cheese, add other pizza toppings and make it a large. Also, I like to use my egg poacher or mini muffins and make mini appetizers (see picture). Now where did I put that zucchini bread recipe.....
Provided by Caryn Dalton
Categories < 60 Mins
Time 58m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees.
- In a bowl, combine zucchini and egg substitute; mix well. Add flour and salt; stir well, scraping sides to incorporate all dry ingredients.
- Pour dough mix onto a solid bottom large 18 in" or larger pizza pan with a lip coated with nonstick cooking spray. Spread it evenly over pan with a spoon.
- Bake at 450 degrees for 8 minutes. Take pizza dough out of oven and reduce heat to 350 degrees.
- Sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. (I love adding sliced broiled eggplant and sliced mushrooms and black olives too). Arranging artfully will take more time than just sprinkling on.
- Bake for 15-20 minutes OR until onion is tender and cheese is melted.
- I've made this in 2 different ovens and in one oven I had to take the crust out 2 minutes sooner in my first oven to avoid it being overdone. The crust will cook more during the last cycle of baking so keep that in mind. If you get any puffy pockets forming during the first round of baking, just lance them with the tip of a sharp knife.
- Doubling this recipe gives about 10 big slices.
Nutrition Facts : Calories 172.9, Fat 7.1, SaturatedFat 4.3, Cholesterol 26.4, Sodium 534, Carbohydrate 12.5, Fiber 1.8, Sugar 4.5, Protein 15.2
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- Preheat oven to 400°F. Line a large rimmed sheet pan with parchment paper; coat with cooking spray.
- Squeeze as much liquid out of zucchini as possible with your hands; place in a large mixing bowl. Add mozzarella, Parmesan, flour, 1/2 tsp Italian seasoning, 1/2 tsp Kosher salt, 1/4 tsp minced garlic, oil and egg to bowl; combine until mixed.
- Spoon crust mixture into two 8-inch circles on prepared pan; smooth with a spoon to form an even layer. Bake until medium brown on bottom, 20 minutes; carefully flip over. Bake until evenly browned, 10-15 minutes more.
- While crust bakes, coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add mushrooms, peppers and onion; cook, stirring often, until softened, 5-8 minutes. Add remaining 1/4 tsp each garlic, Italian seasoning and salt to skillet; stir and heat 30 seconds.
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