CRUSTLESS VEGGIE PIZZA

Crustless Veggie Pizza image

Get out your 12-inch pizza pan for a Crustless Veggie Pizza! Meatless Monday just got better thanks to a delicious Crustless Veggie Pizza even the kiddos will love.

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings

Number Of Ingredients 11

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Ingredients

4 cups shredded zucchini (about 4 medium)
1 onion, chopped
3 eggs
1/3 cup whole wheat flour
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. chopped fresh basil
1/8 tsp. ground red pepper (cayenne)
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1 yellow squash, thinly sliced
2 large plum tomatoes, sliced
2 Tbsp. sliced pimento-stuffed green olives

Steps:

Heat oven to 350°F.
Spread zucchini onto paper towel-covered baking sheet; cover with additional paper towels. Let stand 15 min.
Meanwhile, cook onions in nonstick skillet on medium-high heat 4 to 5 min. or until crisp-tender, stirring frequently. Remove from heat.
Whisk eggs, flour, Parmesan, basil and red pepper in large bowl until blended. Press top layer of paper towels into zucchini to remove excess moisture. Add zucchini to egg mixture along with the onions and mozzarella; mix well. Pour into 12-inch rimmed pizza pan sprayed with cooking spray.
Bake 25 min. or until center is set. Top with remaining ingredients; bake 10 min. or until yellow squash is tender.

Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 105 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g