This Crustless Veggie Pizza proves a great pizza doesn't need a crust. You will, however, need a 12-inch pizza pan.
What You Need
Original recipe yields 6 servings
4 cups shredded zucchini (about 4 medium)
1 onion, chopped
3 egg s
1/3 cup whole wheat flour
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. chopped fresh basil
1/8 tsp. ground red pepper (cayenne)
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1 yellow squash, thinly sliced
2 large plum tomatoes, sliced
2 Tbsp. sliced pimento-stuffed green olives
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Let's Make It
Heat oven to 350°F.
Spread zucchini onto paper towel-covered baking sheet; cover with additional paper towels. Let stand 15 min.
Meanwhile, cook onions in nonstick skillet on medium-high heat 4 to 5 min. or until crisp-tender, stirring frequently. Remove from heat.
Whisk eggs, flour, Parmesan, basil and red pepper in large bowl until blended. Press top layer of paper towels into zucchini to remove excess moisture. Add zucchini to egg mixture along with the onions and mozzarella; mix well. Pour into 12-inch rimmed pizza pan sprayed with cooking spray.
Bake 25 min. or until center is set. Top with remaining ingredients; bake 10 min. or until yellow squash is tender.
Prepare using 3/4 cup refrigerated or thawed frozen cholesterol-free egg product for the 3 eggs.
Sprinkle 1/2 tsp. Italian seasoning over the tomatoes before baking.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.