Ingredients

3/4 cup grated raw zuchini
1/2 cup grated raw carrot
1/2 cup minced red or green bell pepper
1 teaspoon salt
2 eggs
1 cup grated low-fat mozzarella cheese
1 safflower oil; to coat baking sheet

Procedure

In a colander set over a large bowl, toss together zucchini, carrot, bell pepper, and salt, and allow to drain for 10 minutes. Run water through colander to rinse salt from vegetables, then squeeze to remove excess moisture. Combine in a bowl with eggs and mozzarella cheese.

Preheat oven to 375F. Lightly oil 1 medium or 2 small baking sheets. Press vegetable mixture evenly onto sheets. Bake until lightly browned and crisp (12 to 15 minutes).

Per serving: 128 Calories; 7g Fat (50% calories from fat); 11g Protein; 5g Carbohydrate; 107mg Cholesterol; 719mg Sodium

NOTES : Makes 1 medium pizza crust. Grated zucchini and carrot give a confetti effect to this easy pizza crust. Salt is used to extract moisture from the raw vegetables, making them easier to form into dough. Be sure to rinse vegetables thoroughly to remove the salt and squeeze out excess moisture before combining with other ingredients. Recipe by: Ron West
pizza