Zucchini Crust Pepperoni Pizza
2 slices are 6 green, 5 blue, and 5 purple points.
Makes: 4 servings
Calories: 209
Ingredients
- 2 cups grated zucchini (about 1 zucchini)
- 2 eggs
- 3/4 cup flour
- 3/4 cup reduced fat shredded mozzarella cheese, divided
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon pizza seasoning or Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 cup spaghetti sauce
- 12 slices turkey pepperoni
Instructions
- Place a large round or rectangular baking sheet (I used a round stone) in the oven and preheat oven to 450°F.
- Add zucchini, eggs, flour, 1/4 cup shredded mozzarella cheese, Parmesan cheese, onion powder, pizza seasoning, garlic powder, and salt to a food processor and chop until all of the ingredients are finely chopped and well combined.
- With pot holders, remove the baking sheet from the oven. Carefully place parchment paper over the heated baking sheet. Using a spatula, spread the zucchini mixture into a circle about 9-10 inches wide onto the parchment paper.
- Bake zucchini crust for 15 minutes. Using a large spatula, carefully flip the crust and bake an additional 10 minutes.
- Scoop spaghetti sauce onto the zucchini crust and spread with the back of a spoon. Top with the extra 1/2 cup shredded mozzarella cheese and slices of turkey pepperoni. Place back in the oven and allow to cook 3-5 more minutes, or until the cheese is melted.
- Using the big spatula, transfer the pizza to a large cutting board. Using a pizza cutter or knife, slice pizza into 8 equal slices.