If you were to ask a class of elementary school students what their favorite food was, most of their answers would be “pizza.” If you were to ask a college campus what their favorite food was, most of their answers would be “pizza.” If you were to ask me what my favorite food was, I would have to say “pizza” too. There is something about pizza that makes it everyone’s favorite. Maybe it’s the cheese, the sauce, or a simple reminder of home.
I have a love-hate relationship with pizza. I love how it tastes but hate how addicting it is. I have a hard time saying “no” to a third slice. That is why I like to make low-calorie pizza alternatives. That way I can eat as many “slices” as I’d like. Sure, it’s not “pizza,” but it does the trick while adding extra nutrients to our dinner.
-3 Large Zucchini
-Low Fat Part-Skim Mozzarella Cheese
-Pizza Sauce (choose low sodium)
-Garlic/Parmesan Blend (365 Organic)
-Turkey Pepperoni’s (Optional)
-Any Extra Toppings of Your Choice.
-Preheat the oven to 350 degrees. (I forgot to preheat and had to stare at these delicious pizza’s while waiting for the oven to heat up…torture)
-Cut the zucchini into thin slices.
-Lay the slices on a non-stick baking sheet.
-Top each zucchini thin with one tbsp of pizza sauce.
-Sprinkle about one tsp of the garlic Parmesan blend over each zucchini slice.
-Top with your choice of toppings.
-Cover your toppings with one tbsp of cheese on each pizza. I am not a huge fan of cheese, so I sprinkled about half of that on top of mine.
Bake in the oven for approximately 23-25 minutes.
Above is what my pizzas looked like with less cheese and no pepperoni.
I also made shrimp Caesar salad to go along with the pizza.
My Pizza’s (Less Cheese/No Pepperoni):
42 Calories, 1.7 g Fat, 115 g Sodium, 3.8 g Carbs, 1.1 g fiber, 1 g Sugar, 2. 8 g Protein.