Squash Pizza 

IMG_3157.JPG

 Yields: 2 Pizzas

Serving Size: 1

Crust Ingredients:

  • 2 Zucchini Squash (shredded)

  • ¼ cup Italian Breadcrumbs (low FODMAP sub: almond flour)

  • 1 Egg

  • 2 tsp Tuscan Herb Seasoning

  • 2 tsp Parmesan Cheese (freshly grated)

  • 1 Garlic Clove (low FODMAP sub: a splash of garlic infused olive oil)

  • Salt & Pepper

Toppings: 

  • 5 quartered Artichoke Hearts (chopped)

  • 3 Bacon Slices

  • Tomato Basil Marinara Sauce- no sugar

  • Parmesan Cheese (freshly grated)

Directions:

  1. Preheat oven to 425.

  2. Squeeze out shredded zucchini to remove excess water.

  3. Mix all crust ingredients in a bowl.

  4. Split the crust in half and place on a non-stick pan. Pat down into a flat crust form.

  5. Bake at 425 for 20 minutes.

  6. Add marinara sauce & toppings. Top with parmesan cheese and bake at 425 for 8 minutes (or until cheese is melted).

  7. Serve and enjoy!

UPF: 2G, ½R, 1B, ½Y

2B Mindset: This is a great dinner option with veggies most as your crust and your protein on top! For lunch, pair this with a FFC