CHARLOTTE, N.C. (QC Life) - Here’s a quick and healthy snack that you can partly make ahead of time
Forget the cauliflower pizza crust; we’re making zucchini pizza crust.
Melanie Cannizzaro-Tritten with Cannizzaro Sauces came by to show us how.
INGREDIENTS
1 Medium-Large Zucchini
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1 Egg
1/2 Cup Shredded Parmesan
2 tsps Sea Salt
1 Jar Cannizzaro Marinara, Mushroom Marinara or Arrabbiata Sauce
Your Favorite Pizza Toppings
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INSTRUCTIONS
Shred Zucchini on a cheese grater over a clean dish towel. Squeeze out as much water from the Zucchini as possible.
In a medium bowl, beat the egg. Add zucchini, parmesan and salt and mix well.
Top a large cookie sheet with parchment paper and spray. Place zucchini mixture in the center and with wet hands (this will help with sticking) pat it down to about ½ inch thickness.
Bake at 425 degrees for 30 minutes or until it starts to lightly brown.
Top with sauce and all of your favorite toppings. Bake for another 5 to 10 minutes or until cheese is melted.
Related: Making the Village Lamb Fettuccine at Estia’s Kitchen
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