Gluten Free/Dairy Free Zucchini Crust Pizza

INGREDIENTS

ƒ 2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry

ƒ 1/2 cup egg substitute or 2 large eggs, lightly beaten

ƒ 1/4 cup Gluten free flour

ƒ 1/4 teaspoon salt

ƒ 2 tablespoons Nutritional Yeast

ƒ 2 cups shredded Daiya Mozzarella cheese, divided

ƒ 1/2 cup grated Vegan Parmesan cheese, divided

ƒ 2 small tomatoes, halved and sliced

ƒ 2 cloves fresh garlic minced

ƒ 1/2 cup chopped red onion

ƒ 1/2 cup julienned red or green bell pepper

ƒ 1 teaspoon dried oregano

ƒ 1/2 teaspoon dried basil

ƒ Chopped fresh basil and arugula for garnish

ƒ Drizzle of olive oil

DIRECTIONS

ƒ Preheat oven to 450°. In a large bowl, combine first five ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup par- mesan cheese. Transfer to a 12-in. pizza pan or pizza stone, lightly coated with cooking spray; spread to an 11-in. circle.

ƒ Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edge is golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil and arugula. Drizzle olive oil over top of pizza. QCBN