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  #1   ^
Old Fri, Mar-07-08, 11:55
cleochatra cleochatra is offline
Great seller! A+++++
Posts: 1,374
 
Plan: mine
Stats: 123/456/789 Female 2'3"
BF:
Progress: 50%
Default Zucchini Pizza Crust and Taco Pizza





Top picture: Zucchini pizza crust; bottom: Taco Pizza

Looking for something new for dinner? Miss Godfather's Taco Pizza? Are you diabetic, gluten intolerant or low-carbing and need something you can enjoy on pizza night? At only 23 carbs for an entire pizza, this could be your answer.

First, why a zucchini crust? I wanted something less pungent for a crust, and one which would take the flavors of the toppings without conflicting. Zucchini is mild, healthy, and easy to prepare. You can use this crust in place of cauliflower for any of the pizza recipes.

Don't panic when you see the calorie and carbohydrate counts. You are getting almost twice the pizza size of the regular cauliflower crust recipe.


Zucchini Crust

Crust

Large raw zucchini, peeled and shredded (between 1.5-2 cups)
2 eggs
2 cups shredded mozzarella cheese (or pizza cheese*)


Preheat oven to 450 degrees.

Grease cookie sheet.

Peel and shred a large zucchini. Add egg and cheese, and mix well (I always use my hands). Spread the dough onto the pan evenly (watch the middle of the crust—it can be too thick) and bake for 12-15 minutes, or until the crust is cooked. Let cool.

Makes a large crust (14")

Nutritional Information:
Calories: 785 Carbohydrates: 9 Fiber: 0 Net carbohydrate: 9 Fat: 49 g Protein: 75 g


Taco Pizza


For the Taco Pizza

Layer, in the following order:

Pizza sauce mixed with Picante/Salsa
Seasoned ground beef
Shredded lettuce
Shredded cheddar (you can also add mozzarella and/or colby jack)
Chopped Tomato
Red Onion
Sliced Black Olives

You could also top with guacamole and sour cream if you'd like (change nutritional information if you do).

Do not cook with toppings added. Serve immediately. Refrigerate leftovers.

Makes a large, 14” pizza. Serves 8.

Nutritional information per 1/8 of a pizza (including crust):
Calories: 166 Carbohydrates: 4 Fiber: >1 Net carbohydrate: 3 Fat: 16 g Protein: 18 g
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  #2   ^
Old Tue, Mar-11-08, 13:01
gardener75 gardener75 is offline
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Plan: atkins
Stats: 221/185/165 Female 5' 6"
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This looks great! I wonder if we could use the crust recipe for chips for "Nachos"?

BTW, I tried the breadstick recipe & it was wonderful! The 2nd time that I made them I used 2 eggs & they held together a little better for me. I also sprinkled the sticks with a mixture or garlic & herbs that is sold at Sam's Club to sprinkle on garlic toast. They were great.
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  #3   ^
Old Tue, Mar-11-08, 13:45
Kd did's Avatar
Kd did Kd did is offline
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Posts: 534
 
Plan: Low-Carb
Stats: 209/194/150 Female 66 inches
BF:
Progress: 25%
Location: Central Oklahoma
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Looks amazing and sounds painless. I love simplistic recipes! I just can't bring myself to make meals that have aton of fake ingredients or require a 30 step process. Thanks for your creativity. People like you always help the rest of us stay on track!
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  #4   ^
Old Wed, Mar-12-08, 17:36
cleochatra cleochatra is offline
Great seller! A+++++
Posts: 1,374
 
Plan: mine
Stats: 123/456/789 Female 2'3"
BF:
Progress: 50%
Default

Sorry! I forgot this thread! I've been running around like the Dickens!

gardener-- I don't know if this would make good nacho chips. I'm wondering if the "dough" is too thick.

Kd did-- Thank you! I am really a simple cook, so if it's not in my kitchen I might not end up using it. I seriously wish I was more clever, but I'm not. I try to use as few ingredients as possible most of the time.
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