Vegetable Crust

Categories: Pizza | Basics & es | Low calorie

Serves: 4 Servings

Ingredients:

3/4 c Grated raw zuchini
1/2 c Grated raw carrot
1/2 c Minced red or green bell
-pepper
1 ts Salt
2 Eggs
1 c Grated low-fat mozzarella
-cheese
Safflower oil; to coat
-baking sheet

Instructions:
In a colander set over a large bowl, toss together zucchini, carrot, bell
pepper, and salt, and allow to drain for 10 minutes. Run water through
colander to rinse salt from vegetables, then squeeze to remove excess
moisture. Combine in a bowl with eggs and mozzarella cheese.

Preheat oven to 375¡F. Lightly oil 1 medium or 2 small baking sheets. Press
vegetable mixture evenly onto sheets. Bake until lightly browned and crisp
(12 to 15 minutes).

Per serving: 128 Calories; 7g Fat (50% calories from fat); 11g Protein; 5g
Carbohydrate; 107mg Cholesterol; 719mg Sodium

NOTES : Makes 1 medium pizza crust. Grated zucchini and carrot give a
confetti effect to this easy pizza crust. Salt is used to extract moisture
from the raw vegetables, making them easier to form into dough. Be sure to
rinse vegetables thoroughly to remove the salt and squeeze out excess
moisture before combining with other ingredients.
Recipe by: Ron West

Posted to Bakery-Shoppe Digest by Ron West on Feb 5,
1998

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