Zucchini-Crusted Veggie Pizza

Recipe

Main Dish
Zucchini-Crusted Veggie Pizza

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User Rating

4 out of 5 stars
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6 ratings

Recipe Data

4
Servings
20min
Prep
30min
Total

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Description

What's a good way to get the most nutrition out of pizza night? The secret's in the crust. Hint: It's also a great use of zucchini. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
1large zucchini, and/or yellow summer squash, trimmed (about 12-oz.)
1(6.5-oz.) pkg. Hy-Vee pizza crust mix
2 to 4 tbsp. Hy-Vee all-purpose flour
¼ c.Hy-Vee pizza sauce
½medium red bell pepper, seeded and thinly sliced into rings
½medium zucchini, and/or yellow summer squash, thinly sliced
½ c.Hy-Vee shredded mozzarella cheese
¼ c.Hy-Vee shredded Parmesan cheese
Hy-Vee red pepper flakes, for garnish
Fresh oregano, for garnish

Things To Grab

  • Food processor or box grater
  • Medium microwave-safe bowl
  • Plastic wrap
  • Colander
  • Paper towels

Directions

  1. Preheat oven to 450 degrees.
  2. Using a food processor or box grater, shred large zucchini; place in a microwave-safe bowl. Cover with plastic wrap and microwave zucchini on HIGH for 5 minutes. Drain in a colander, pressing out as much liquid as you can. Blot zucchini dry with paper towels. Return to bowl.
  3. Stir in pizza crust mix until combined. Turn dough out onto a lightly floured surface and knead until smooth, adding flour if dough is sticky. Cover and let rest about 5 minutes.
  4. Using floured fingers, press dough into a 12-inch square or circle. Spread with pizza sauce and top with bell pepper and zucchini slices. Sprinkle cheeses on top.
  5. Bake for 8 to 10 minutes or until cheese begins to brown and crust is golden brown. Garnish with crushed red pepper and oregano, if desired.

Nutrition facts

Servings

280 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 15mg
  • Sodium: 440mg
  • Total Carbohydrates: 42g
  • Protein: 13g

Daily Values

0%
Vitamin A 25%
0%
Vitamin C 110%
0%
Iron 15%
0%
Calcium 25%

Recipe Source:

Hy-Vee Seasons Spring 2016.