Makes 8 servings
Crust Ingredients:
3 cups grated zucchini, unpeeled
3 large eggs
1/2 cup almond flour
1/2 tbs dried basil, or 1 tbps chopped fresh
1/2 cup Kraft 2% Sharp Cheddar cheese, finely grated
Toppings:
5.5 oz asparagus
3.5 oz spinach
2 small italian tomatoes or 1 big honker
6 oz odyssey tomato & basil feta cheese
2 oz president mediterranean herbs fat free feta cheese
1 jar (8 oz) Bertolli Traditional Basil Pesto (2g carbs per 1/4 cup serving)
To make the crust:
In a large bowl combine all crust ingredients. Spread evenly into pizza pan
and bake at 350 for 30 minutes until golden brown. Remove from oven, cool
slightly.
While crust is cooking, stir feta cheeses together in a bowl. Dice tomatoes
and set aside. Slice asparagus in half lengthwise (just the stalky bottom
parts, the tops can be left whole) and throw it in a steamer with the
spinach. Steam until *just* tender. Slice all asparagus into 1 inch long
pieces and shred the spinach into small bite sized chunks. Set spinach and
asparagus aside.
Dump pesto onto pizza crust and spread evenly to edges. Dump feta cheese
mixture on top next, and spread to just a bit away from edges. Scatter all
veggies evenly across cheese.
Bake at 400 for about 10 minutes, then broil for about 3-5 more minutes.
Let cool for about 10 minutes, slice and serve.
Nutritional info per serving:
Calories: 293
Fat: 21g
Sat: 4g
Poly: 1g
Mono: 1g
Carbs: 10g
Fiber: 3g
Net C: 7g
Protein: 15g
63%F/11%C/18%P
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Pen
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