Zucchini-and-Sage-Crusted Pizza

For pizza lovers: paleo style.

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  • Makes: 6 servings
  • Serving Size: 2 wedges
  • Makes: 1 pizza (12 wedges)
  • Prep: 30 mins
  • Bake: 33 mins 400°F

Zucchini-and-Sage-Crusted Pizza

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Directions

  1. Preheat oven to 400 degrees F. Line a 12-inch pizza pan with parchment paper. Sprinkle with ground almonds.
  2. Place shredded zucchini in a colander set in sink; press several times with paper towels to remove excess moisture (should have 2 cups drained zucchini).
  3. For crust, in a large bowl combine egg, flour, sage, and garlic. Stir in zucchini. Press mixture into prepared pizza pan. Drizzle with 1 Tbsp. of the oil.
  4. Bake 25 to 30 minutes or until golden; cool slightly. Using a spatula, loosen crust but do not remove from pan (this keeps the crust from sticking after the final baking). Sprinkle with salt.
  5. Meanwhile, in a large skillet heat remaining 1 Tbsp. oil over medium-low heat. Add sweet pepper and onion; cook 10 minutes or until onion is golden, stirring occasionally.
  6. Spread Paleo Pesto over crust. Add chicken and cooked onion mixture; press lightly. Bake 8 minutes more or until toppings are heated through. If desired, sprinkle with crushed red pepper and/or additional sage.

From the Test Kitchen

*Paleo Italian Sausage

In a bowl combine 8 oz. ground pork; 1 Tbsp. red wine vinegar; 2 tsp. dried Italian seasoning, crushed; and 1/8 tsp. sea salt; mix well. In a large skillet cook sausage over medium-high heat until browned. Using a slotted spoon, remove sausage and drain on paper towels.

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Nutrition Facts (Zucchini-and-Sage-Crusted Pizza)

  • Per serving:
  • 242 kcal ,
  • 19 g fat
  • (3 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 52 mg chol. ,
  • 182 mg sodium ,
  • 8 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 12 g pro.
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