Being on an eternal diet means getting creative in the kitchen. Well, my friends, today I got creative. It's Saturday night at our house and Saturday night means pizza night. It used to be Friday night and then my husband got all into making different pizza dough each week. If we waited on Friday night for his dough to be done, we were eating at 10:00pm (not good for eternal diet). So we switched it to Saturday. However, pizza crust is not good for the eternal diet so I went in search of a crustless pizza recipe. Turns out if you google "Crustless Pizza", you get a lot of information.
The recipe requires you to shred about 2 cups worth of zucchini, salt it, and let it sit for 30 minutes. Then you rinse it out and make it as dry as possible.
Zucchini! Yes - in season! I went to a local farm called Jenson Farms and bought a few zukes to try out. Alright, here is the thing. I bought a lot of zukes to try out. I'm up to my elbows in shredded zucchini and am going to be baking zucchini bread until the roosters crow tomorrow.
Assemble your ingredients. In this case we wanted to try basil (grown locally in our backyard), and fresh mozzarella. We ended up swapping the bell pepper for fresh tomatoes purchased at the Herriman Farmers Market this morning. Picked today.
Combine zucchini with eggs, Parmesan grated cheese, 1/2 envelope Mozzarella, flour, basil, and pepper. Spread mixture into a pie plate that has been sprayed with non-sticking cooking spray. Bake 20 minutes or until firm. Place in broiler for 3 minutes. Above = before. Below = after.
Next came the topping assembly. First we spread tomato sauce, in this case whatever I had in my food storage, which was a basil and olive oil spaghetti sauce.
Then we added the fresh mozzarella and basil, mushrooms, and finally the fresh tomatoes. Think Margherita Pizza with Shrooms.
Nope, not done yet.
Ahhhh, that's the stuff. Really - this kind of tastes like pizza quiche. If you like that kind of thing, you are going to love this stuff. Now I am off to go eat.*
2 c. coarsely grated zucchini
1/2 c. tomato sauce
2 med. eggs, beaten
1/4 c. sliced mushrooms
Grated parmesan cheese
1 env. Mozzarella
2 tbsp. flour
1/4 tsp. basil
1/8 tsp. pepper
Place zucchini in a colander, sprinkle with salt and let stand for 30 minutes. Preheat oven to 350 degrees. Rinse zucchini and dry thoroughly. Combine zucchini with eggs, Parmesan grated cheese, 1/2 envelope Mozzarella, flour, basil, and pepper. Spread mixture into a pi plate that has been sprayed with non-sticking cooking spray. Bake 20 minutes or until firm. Place in broiler for 3 minutes. Remove from boiler and return to oven at 350 degrees. Top pizza evenly with tomato sauce, the other half of Mozzarella, mushrooms, onion salt, and oregano. Bake until cheese is melted.
*Yes, I recognize this isn't exactly diet friendly. However, it will work for South Beach Phase One!
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