Chicken Pizza on Veggie Crust

6 cups shredded zucchini

1/ 2 cup +2 tbsp. egg substitute

1 tbsp. onion flakes

1/ 2 tsp. garlic powder

1/ 2 tsp. dried basil

1/ 2 cup flour

1 ½ cup fat-free shredded mozzarella cheese

3/ 4 cup fat free parmesan cheese, divided

1 cup fat-free chicken tenders, cooked and diced

1/ 2 cup chopped red pepper

1/ 2 cup chopped green pepper

2 cups fat-free pasta sauce

Preheat oven to 350 degrees. Lightly spray 13 inch shallow baking dish with nonfat cooking spray. Wrap zucchini in paper towel and squeeze as much moisture out as possible; dry well. In large bowl, combine zucchini, egg substitute, onion flakes, garlic powder, basil, flour, 1/ 2 cup mozzarella cheese and 1/ 2 cup parmesan cheese. Mix ingredients until well blended; press mixture into prepared pan to form crust. Bake in preheated oven 30 minutes, until lightly browned and firm. Sprinkle crust with shredded chicken and peppers. Top with pasta sauce; spread evenly over top. Sprinkle remaining mozzarella and parmesan cheese on top and bake 25-30 minutes, until cooked through and cheese is melted

6 Servings

Nutrition per serving

Calories 243

Carbohydrate 21g

Cholesterol 24mill

Dietary Fiber 2g

Protein 35g

Sodium 853mill