This is like a somewhat-mare-substantial quiche on the bottom, and pizza on top.
Yield: 4 generous servings, each with 14 grams of carbohydrates and 2 grams of fiber, for a total of 12 grams of usable carbs and 22 grams of protein. (Analysis does not include toppings.)
INGREDIENTS
- 3 1/2 cups shredded zucchini
- 3 eggs
- 1/3 cup rice protein powder or soy powder
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated Parmesan cheese
- A pinch or two of dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Oil
- 1 cup sugarless pizza sauce
- Toppings as desired (sausage, pepperoni, peppers, mushrooms, or whatever you like)
INSTRUCTIONS
- Preheat the oven to 350°F.
- Sprinkle the zucchini with a little salt, and let it sit for 15 to 30 minutes. Put it in a strainer and press out the excess moisture.
- Beat together the strained zucchini, eggs, protein powder, 1/2 cup of mozzarella, Parmesan, basil, salt, and pepper.
- Spray a 9 x 13-inch baking pan with nonstick cooking spray and spread the zucchini mixture in it.
- Bake for about 25 minutes, or until firm. Brush it with a little oil, and broil it for about 5 minutes, until it’s golden.
- Next, spread on the pizza sauce, then add the remaining 1 cup of mozzarella and other toppings. If you’re using vegetables as toppings, you may want to saute them a bit first.
- Bake for another 25 minutes, then cut into squares and serve.
