* Exported from MasterCook *

VEGETABLE PIZZA CRUST

Recipe By :the California Culinary Academy
Serving Size : 4 Preparation Time :0:35
Categories : 0-5G Low Carb Pizza


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup grated raw zucchini
1/2 cup grated raw carrot
1/2 cup minced red or green bell pepper
1 tsp salt
2 eggs
1 cup grated low-fat mozzarella cheese
safflower oil -- to coat baking sheet

1. 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.

2. Preheat oven to 375°F-190°C. 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).

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.


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Per Serving (excluding unknown items): 127 Calories; 7g Fat (50.5% calories from fat); 11g Protein; 5g Carbohydrate; 1g Dietary Fiber; 109mg Cholesterol; 716mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

NOTES : NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony @carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

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