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Zucchini-crusted pizza with baked kale chips

  • 1 slice of pizza
  • Kale chips
  • 1 apple
  • 6 ounces fat free or low-fat yogurt

Zucchini-crusted pizza

  • Olive oil & flour for the pan
  • 2 C. (packed) grated zucchini (about 2 7" zucchini)
  • 2 eggs beaten---or 2 egg whites
  • 1/4 C. flour
  • 1/2 C. grated mozarella
  • 1/2 C. grated fresh parmesan
  • Optional: pinches of basil, marjoram and/or rosemary

Topping suggestions

  • Extra olive oil 
  • 1 large ripe tomato, sliced
  • Extra mozarella, sliced or grated
  • 2-3 large garlic cloves, sliced
  • Sautéed mushrooms
  • Thinly sliced bell peppers
  • Sliced olives

Preheat oven to 400. Generously oil a 10-inch pie pan & coat lightly w flour. Combine zucchini, eggs, flour, mozzarella, parmesan, herbs and 1 TBS olive oil in a bowl & mix well. Spread into the prepared pan & bake for 35-40 minutes, or until golden brown. About 1/2 way through baking, brush w the remaining one tbs. of olive oil. Remove from oven. When it has cooled for about 10 minutes, use a spatula to loosen the crust from the pan so it won't break later. Top with your favorite pizza items and bake at 400 until heated through (about 10 min.)

Makes four servings (one 10" pie)

Tip: This is a normal pizza on top, with a beautiful, substantial-yet-tender crust: golden, with flecks of green and a slight crunch. You can make the crust several days in advance.

Baked Kale Chips

  • 1 bunch (about 6 ounces) kale
  • 1 tablespoon olive oil
  • Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.


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