Zucchini Crust Pizza
From "Light & Tasty" magazine,
Premier issue 2001

3 cups shredded zucchini
3/4 cup egg substitute
1/3 cup all-purpose flour
1/2 teaspoon salt
2 cups (8 oz.) shredded part-skim mozzarella cheese
2 small tomatoes, halved and thinly sliced
1/2 cup chopped onion
1/2 cup julienned green pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
3 tbsp. Shredded Parmesan cheese

In a bowl, combine zucchini and egg substitute; mix well.  Add
flour and salt; stir well.  Spread onto the bottom of a 12-inch
pizza pan coated with nonstick cooking spray.  Bake at 450 degrees
for 8 minutes.  Reduce heat to 350 degrees.  Sprinkle with mozzarella,
tomatoes, onion, green pepper, oregano, basil and Parmesan cheese.  Bake
for 15-20 minutes or until onion is tender and cheese is melted.  Yield:  
6 slices.

Nutritional Analysis:  One slice equals 190 calories, 8 g. fat, 24 mg. 
Cholesterol, 431 mg. sodium, 13 g. carbohydrate, 2 g. fiber, 17 g. protein.  
Exchanges:  2 lean meat, 2 vegetable, 1/2 fat.