Low-Calorie Pizza Crust

No long self-reflective rambling today. Just a recipe. For pizza…

Really yummy pizza.

So here’s a recipe inspired by this blogger, who I followed closely during my low-carb stint. (Low-carb as a vegetarian? What was I thinking?!) There was also that huge pot of quinoa left in the fridge….

This one’s rich in fiber and veggies though, so no fatty guilt. *smiley face*

Low-Calorie Pizza Crust

makes 1 large pizza crust

3/4 c. cooked quinoa
1 medium zucchini, grated
1 medium broccoli stalk, grated
2 eggs (or equivalent egg substitute)
1 c. cheese (fat-free mozzarella for me)

?Grate the zucchini and broccoli stalk fine (peel the broccoli stalk first; peeling the zucchini is optional). It’ll be watery. Squeeze out all the water with a towel that you don’t mind turning green.

Mix the grated vegetables with the quinoa, cheese and eggs.

Bake in a well-greased pizza pan at 450*F for 12-15 minutes (or until lightly browned).

Low-Calorie Pizza (made from above crust)

makes 1 large pizza

1 pizza crust, see above
1/2 c. grated cheese of choice (I had some leftover garden vegetable fat free cheese from whole foods so I used that)
Pizza sauce of choice (I used a can of italian-flavored Hunt’s tomato paste mixed with a little water)
Toppings of choice (why not throw some more veggies on?)

?Bake the pizza directly on the rack at 400*F until cheese is bubbly. Be careful not to burn it (like me).

Quinoa