Best Ww Core Zucchini Crust Cheese Pizza Recipes

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WW CORE - BUBBLING PIZZA CASSEROLE



Ww Core - Bubbling Pizza Casserole image

This delicous Weight Watcher core program recipe counts as 4 point per serving to the the core member. You can really add any vegetables to taste to this recipe.

Provided by Oh Sherrie

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb 96% lean ground beef
1 medium onion, chopped
16 ounces tomato sauce
1/2 teaspoon dried basil
3 garlic cloves, minced
1 teaspoon italian seasoning
1/2 cup sliced mushrooms
1/2 cup diced bell pepper
1/2 cup diced tomato
16 ounces refrigerated biscuits (should be 8 biscuits per can)
1 1/4 cups fat free mozzarella cheese, shredded

Steps:

  • Preheat oven to 350.
  • In skillet, brown meat over medium heat, stirring to crumble.
  • Stir in onion, tomato sauce, basil, garlic, and Italian seasoning.
  • Add veggies
  • Add quartered biscuit dough to the pan of sauce & meat; stir gently until biscuits are covered with sauce.
  • Spray a 9 x 13" casserole dish with cooking spray. Dump the mixture into the dish.
  • Bake for 25 minutes.
  • Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 334.8, Fat 11.4, SaturatedFat 3.4, Cholesterol 38.3, Sodium 1186.1, Carbohydrate 35.2, Fiber 2.8, Sugar 8.8, Protein 22.8

ZUCCHINI CRUST PIZZA



Zucchini Crust Pizza image

Make and share this Zucchini Crust Pizza recipe from Food.com.

Provided by dominiquedelsanto

Categories     Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 6

3 1/2 cups grated zucchini
3 eggs (can omit any or all of the yolks)
1/3 cup flour
1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 tablespoon fresh basil, chopped

Steps:

  • Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out the excess moisture.
  • Preheat oven to 350.
  • Combine all ingredients and spread into a 9" pie plate or a 9x13" pan, oiled.
  • Bake 20-25 minutes, or until surface is dry and firm.
  • Brush top with olive oil and broil under moderate heat for 5 minutes.
  • Top with favorite pizza toppings and return to 350 degree oven to cook for an additional 25 minutes or so.

Nutrition Facts : Calories 137.6, Fat 7.2, SaturatedFat 3.5, Cholesterol 120.5, Sodium 228.3, Carbohydrate 8.5, Fiber 1, Sugar 1.6, Protein 10

WW CORE POLENTA CRUST PIZZA



Ww Core Polenta Crust Pizza image

Make and share this Ww Core Polenta Crust Pizza recipe from Food.com.

Provided by Oh Sherrie

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

3 cups water
3/4 cup yellow cornmeal
1 teaspoon salt (optional)
1/2 tablespoon fresh ground black pepper
1/2 teaspoon basil
1/2 teaspoon oregano
1 teaspoon extra virgin olive oil
1/2 cup tomato paste, mixed with
2 tablespoons water
1/2 cup red pepper, sliced (about 1/2 medium pepper)
1/2 cup green pepper, sliced (about 1/2 medium pepper)
1/4 cup small red onion, sliced (about 1/2 small onion)
1/8 cup mushroom, sliced (about 8)
3 -4 ounces vegan sausage links, cooked
2 tablespoons sliced black olives
3 garlic cloves, sliced

Steps:

  • Preheat the oven to 425.
  • spray two 8 or 9-inch round cake pans with nonfat cooking spray
  • Line the bottoms of each pan with circles of parchment paper.
  • To make polenta, put the water, cornmeal, salt, and seasonings into a large microwavable casserole dish or 1-quart measure.
  • Cook at full power for 4 minutes.
  • Stir well and cook again at high power for 2 more minutes.
  • Stir again and cook at high power for another 2 minutes.
  • Remove from the microwave, stir in the olive oil, and beat with a spoon until completely smooth.
  • Spread the polenta evenly in the bottom of the two pans.
  • Place the pans in the oven and bake for 12 minutes.
  • While the crust is cooking, prepare your toppings.
  • Sauté the vegetables lightly in a non-stick pan until onion begins to soften.
  • After 12 minutes, take the crusts out of the oven and invert them onto a large baking sheet, side by side.
  • They should fall right out of the pan with the parchment paper stuck to them. Peel away the parchment.
  • Spread each crust with pizza sauce (don't use too much or they will be soggy) and top with veggies and vegan sausage.
  • Sprinkle with chopped garlic.
  • Return to the oven for about 10 minutes, until toppings look done.
  • Lift off the baking sheet carefully using a large spatula and your hand--they are not sturdy like regular pizza, so be careful not to let your toppings slide off.
  • Cut into fourths and serve.

Nutrition Facts : Calories 144.1, Fat 2.7, SaturatedFat 0.4, Sodium 305.6, Carbohydrate 28.4, Fiber 4.3, Sugar 5.9, Protein 4.1

ZUCCHINI PIZZA



Zucchini Pizza image

Make and share this Zucchini Pizza recipe from Food.com.

Provided by invictus

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
2 (14 ounce) packages pizza dough, from the refrigeration section of the grocery store
salt and pepper
2 cups ricotta cheese
8 garlic cloves, minced
4 cups mozzarella cheese
2 medium zucchini, ends trimmed and sliced 1/4 inch thick

Steps:

  • Preheat oven to 400 degrees.
  • Drizzle olive oil on one large or two small cookie sheets, then roll out the dough. Poke with fork and season with salt and pepper. Place in the oven for 5 or 6 minutes.
  • In a medium bowl, mix the ricotta with the garlic. Cover crust in mixture and top with mozarella cheese. Return to the oven for 12 to 13 minutes.
  • Heat a large skillet over medium heat. Heat the zucchini in the skillet on both sides until crisp tender. Scatter on top of pizza and cook an additional 2 to 3 minutes.
  • Serve large squares of the pizza hot from the oven.

Nutrition Facts : Calories 634.3, Fat 48, SaturatedFat 25.9, Cholesterol 151.2, Sodium 816.5, Carbohydrate 11.5, Fiber 1.2, Sugar 3.2, Protein 40.2

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