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Recipes Main Course Pizzas and Calzones
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| Servings: | 4 |
| Author Notes: |
Here's a dish that can stave off a pizza craving for low carb dieters or those who need to avoid wheat products. Zucchini or spaghetti squash work equally well for this crust, with spaghetti squash providing a somewhat sweeter flavor. Bake this in a traditional 9" pie pan, not a pizza pan. This is a vegetarian recipe, but you could easily add whatever pizza topping are your favorites, including pepperoni or sausage or other veggies. |
| Ingredients: |
3 cups grated raw zucchini OR 3 cups cooked spaghetti squash (click here for instructions) 2 eggs, beaten 2 1/2 cups mozzarella cheese 1 1/2 cups tomato sauce 1/2 small onion, thinly sliced 1 small green bell pepper, chopped 1/2 cup sliced mushrooms 1/4 cup sliced black olives 1/2 cup grated Parmesan cheese 1 teaspoon dried oregano 1 teaspoon dried basil 1 tablespoon olive oil |
| Instructions: |
Preheat oven to 400° F.
Squeeze the excess moisture out of the grated zucchini or cooked spaghetti squash with paper towels. Mix the squash, eggs and 1 1/2 cups mozzarella together and press into the bottom of a pie pan. Bake for about 10 minutes. Remove the pan from the oven and spread the tomato sauce, vegetables or other pizza toppings and the remaining cheeses over the crust. Sprinkle with oregano and basil and drizzle the olive oil over the top. Bake for 25 minutes or until cheese is lightly browned. |
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Amazing!! ☆
Written by: Charlie06 August 2009 |
| Delicious!! This recipe is one of a kind for those on a diet. I'm an amateur cook, but went ahead and made this today for my aunt and me, and it turned out wonderfully and full of flavor. For being a low carb food, it tastes just exactly like pizza. I did however change it up a bit. I used a spaghetti squash and I added around 1 1/2 cups of ground beef, some chopped green onions, didn't add the mushrooms or green pepper. I was a little confused where it states in the "ingredients" section that the recipe calls for 2 1/2 cups of mozzarella and stated in the "instructions" section is 1 1/2 cups. I'm guessing it's a typo, so I went ahead and used 2 1/2 cups which made the pizza turn out to be extra cheesey. The total time from start to finish took me 3 hours, which I'm guessing that's because I boiled the spaghetti squash for an hour due to how ridiculously huge the squash was! This recipe is definitely a keeper. |
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