Ww Core Zucchini Crust Cheese Pizza Recipes

ZUCCHINI CRUST PIZZA

Zucchini Crust Pizza image

My mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. -Ruth Denomme, Englehart, Ontario

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 slices.

Number Of Ingredients 12

Ingredients

2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry
1/2 cup egg substitute or 2 large eggs, lightly beaten
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 small tomatoes, halved and sliced
1/2 cup chopped red onion
1/2 cup julienned bell pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
Chopped fresh basil, optional

Steps:

Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.

Nutrition Facts : Calories 188 calories, Fat 10g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 514mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges

WW CORE ZUCCHINI CRUST CHEESE PIZZA

Ww Core Zucchini Crust Cheese Pizza image

This is an excellent mock pizza to satisfy your pizza cravings while following core Weight Watchers program. You can really use any vegetable you would like on the pizza, and even add core meats to taste.

Provided by Oh Sherrie

Categories Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 1/2 cups coarsely grated zucchini (about 2 medium)
3 eggs, beaten
1/3 cup cornmeal
1/2 cup mozzarella cheese, fat free
1/2 cup fat free parmesan, grated
1 tablespoon dried basil
1 cup tomato sauce
1 cup mushroom, sliced
1 cup tomatoes, diced
1/2 cup onion
4 garlic cloves
1 cup mozzarella cheese, fat-free
salt
pepper

Steps:

Salt coarsely grated zucchini and let stand 15 minutes.
Squeeze moisture out of zucchini.
Combine eggs, cornmeal, 1/2 cup mozzarella cheese, parmesan cheese and basil.
Add zucchini and mix well.
Spray nonfat cooking spray on a 9 x 13 baking pan.
Spread zucchini mixture into baking pan
Bake 20-25 minutes at 350°F
Broil 5 minutes to golden brown.
Remove "crust" from oven.
Spread tomato sauce on crust.
Arrange vegetables liberally over crust (can add more core veggies to taste).
Sprinkle remaining fat free mozzarella over the pizza
Bake at 350°F for 20-25 minutes.

Nutrition Facts : Calories 275.2, Fat 14, SaturatedFat 6.9, Cholesterol 172.7, Sodium 654.6, Carbohydrate 21.1, Fiber 4.1, Sugar 8.4, Protein 18.4

WW CORE POLENTA CRUST PIZZA

Ww Core Polenta Crust Pizza image

Make and share this Ww Core Polenta Crust Pizza recipe from Food.com.

Provided by Oh Sherrie

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 cups water
3/4 cup yellow cornmeal
1 teaspoon salt (optional)
1/2 tablespoon fresh ground black pepper
1/2 teaspoon basil
1/2 teaspoon oregano
1 teaspoon extra virgin olive oil
1/2 cup tomato paste, mixed with
2 tablespoons water
1/2 cup red pepper, sliced (about 1/2 medium pepper)
1/2 cup green pepper, sliced (about 1/2 medium pepper)
1/4 cup small red onion, sliced (about 1/2 small onion)
1/8 cup mushroom, sliced (about 8)
3 -4 ounces vegan sausage links, cooked
2 tablespoons sliced black olives
3 garlic cloves, sliced

Steps:

Preheat the oven to 425.
spray two 8 or 9-inch round cake pans with nonfat cooking spray
Line the bottoms of each pan with circles of parchment paper.
To make polenta, put the water, cornmeal, salt, and seasonings into a large microwavable casserole dish or 1-quart measure.
Cook at full power for 4 minutes.
Stir well and cook again at high power for 2 more minutes.
Stir again and cook at high power for another 2 minutes.
Remove from the microwave, stir in the olive oil, and beat with a spoon until completely smooth.
Spread the polenta evenly in the bottom of the two pans.
Place the pans in the oven and bake for 12 minutes.
While the crust is cooking, prepare your toppings.
Sauté the vegetables lightly in a non-stick pan until onion begins to soften.
After 12 minutes, take the crusts out of the oven and invert them onto a large baking sheet, side by side.
They should fall right out of the pan with the parchment paper stuck to them. Peel away the parchment.
Spread each crust with pizza sauce (don't use too much or they will be soggy) and top with veggies and vegan sausage.
Sprinkle with chopped garlic.
Return to the oven for about 10 minutes, until toppings look done.
Lift off the baking sheet carefully using a large spatula and your hand--they are not sturdy like regular pizza, so be careful not to let your toppings slide off.
Cut into fourths and serve.

Nutrition Facts : Calories 144.1, Fat 2.7, SaturatedFat 0.4, Sodium 305.6, Carbohydrate 28.4, Fiber 4.3, Sugar 5.9, Protein 4.1

ZUCCHINI-CRUSTED PIZZA

Zucchini-Crusted Pizza image

Flavorful, nutritious and versatile, this pizza is easy to prep ahead and freeze-and fun to make with kids. It also quadruples nicely. What's not to like? -Ruth Hartunian-Alumbaugh, Willimantic, Connecticut

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 large eggs, lightly beaten
2 cups shredded zucchini (about 1-1/2 medium), squeezed dry
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup all-purpose flour
1 tablespoon olive oil
1 tablespoon minced fresh basil
1 teaspoon minced fresh thyme
TOPPINGS:
1 jar (12 ounces) roasted sweet red peppers, julienned
1 cup shredded part-skim mozzarella cheese
1/2 cup sliced turkey pepperoni

Steps:

Preheat oven to 450°. Mix the first 8 ingredients; transfer to a 12-in. pizza pan coated generously with cooking spray. Spread mixture to an 11-in. circle., Bake until light golden brown, 13-16 minutes. Reduce oven setting to 400°. Add toppings. Bake until cheese is melted, 10-12 minutes longer.

Nutrition Facts : Calories 219 calories, Fat 12g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 680mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic exchanges

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