Zucchini Crust Mini-Pizzas

raw pizza with squash and tomato sauce IMG_5578Zucchini-Crust-Pizza-

Ingredients:

– 8 whole basil leaves for garnish

– 3 minced basil leaves

– 2 medium zucchini

– 1 tbsp minced garlic

– 2 large eggs

– 5 oz. shredded Parmesan

– 8 oz. package of Italian Five Cheese Mixture, (Romano, Parmesan, Provolone, Asiago, & Mozzarella)

– 1 jar organic tomato sauce

– 1 package Nature’s Promise Mild Italian Chicken Sausage, (5 links in a package)

– You will need a Veggetti kitchen tool & a Cuisinart waffle maker:

Cuisinart-Round-Classic-Waffle-Maker vegetti3

Instructions:

– Pre-cook the Nature’s Promise Mild Italian Chicken Sausage, (grill or in pan,) and dice into small pieces.

– Peel the 2 medium zucchini.

– Shred the 2 peeled, medium zucchini with the Veggetti into a large mixing bowl.

– Add two eggs, 3 minced basil leaves, & 5 oz. shredded Parmesan, & mix thoroughly.

def4255b94cb306efe7eb8e9bce01c6c

– This mixture will make 4 mini pizzas, (equivalent to 1 slice each.) Fill waffle surface & compress until golden brown, placing

each crust aside as you make the next. Using the waffle maker helps to eliminate water from the zucchini, and creates a firmer

crust.

– Pre-heat oven to 400 degrees.

– Place all 4 crusts onto a large non stick pizza crisper, (featured below.)

chicagometallic_pizzacrisper_16014

 

– Spread 3 tbsp of organic tomato sauce in a circular motion on each crust, covering the surface, but leaving a thin uncovered

edge.

– Spread the Italian 5 cheese mixture evenly on each crust, (approximately 1/2 the package.)

– Spread the 1 tbsp minced garlic between the four,  evenly on each crust, right over the cheese.

– Spread the diced sausage evenly on each crust, and then top it with more of the Italian 5 cheese mixture, (approximately 1/4 of

the remaining package.

– Evenly place the 8 whole basil leaves, (2 on each mini-pizza) for garnish & flavor.

–  Bake at 400 degrees for 12 minutes, (cooks quickly.)

– Remove from oven, let cool for a minute, & serve.

 

This delicious meal is so tasty that you’ll think it’s a cheat day! It may be used as a Meal 4 selection on the Remedy Recipes book format. Portions: women- 1 mini-pizza / men- 2 mini- pizzas. Each mini-pizza is the equivalent of a slice of pizza, but is very filling when topped with the sausage. Featured in the opening images, are some other variations of toppings. Pre-make the crusts & have a mini-pizza party, creating a variety of pizzas with different toppings! It’s a fun recipe for kids, and one that family & friends can enjoy along with a great playlist of Italian music! This recipe is definitely easier than the cauliflower crust, (and no cauliflower odor, too!) It’s a perfect time of year as the zucchini’s still being harvested! There’s nothing like homemade pizza! When I was a kid, Friday nights were homemade pizza night at my Grandparents’ house. I’d ride my bike over after school in the afternoon and help my Grandfather grate all the cheese as my Grandmother made the sauce. Then, when I was 12 & 13, I worked in the neighborhood pizzeria, Mike A’beetz! I learned from the best, so I hope you all enjoy this one. We sure did! So put on some Italian songs, and start cooking!

Mangiare, Piaccia! Eat, Enjoy!

About the author

John M. Di Fazio II
John M. Di Fazio II

John M Di Fazio II is a nutrition consultant, a personal trainer, and a massage therapist and has twenty years of experience working in the fitness industry. He was employed by Gold's Gym for thirteen years and in 2005 co-founded Remedy Fitness, a unique fitness establishment located in East Setauket, New York. While in the employ of Gold's Gym, he was recruited into Nutritionalysis, a nutrition company based in Venice Beach, California that specialized in individualized nutrition programs, and received his certification. Excelling in the field, his clientele grew by thousands. While establishing such a full clientele in nutrition and personal training, John also graduated from the State University of New York at Stony Brook with a bachelors degree in philosophy and also graduated from the New School for Holistic Health & Research on Long Island, New York with a degree and a New York State license for massage therapy.

Leave a Reply

You must be logged in to post a comment