| 4 servings | Low-Carb Zucchini Pizza Crust | |
| 4½ tsp | Tomato paste, canned, no salt added | |
| 1 tsp | Tap Water | |
| 1 cup | Mozzarella, cheese, low moisture, whole milk, shredded | |
| ⅔ cup | Mushrooms, Champignon, Crimini, Button, Portobello, raw | |
| 1.50 oz | Salami, Pepperoni, Italian pork sausage, cured | |
| 29.04 oz | altogether (view nutrition facts) |
Preparation
- Serving size:7.30 oz (calculated)Notes: 1/4 pizza with a diameter of 30 cm or 11 7/8 in
- Temperature: 400 °F
- Prepare the zucchini crust as described in the recipe.
- Mix the tomato paste with a bit of water until you can spread it.
- Spread a thin layer of tomato paste on the base. You can of course add more, or use marinara sauce instead.
- Top with the grated mozzarella, then the thinly sliced salami / pepperoni and finally the thinly sliced mushrooms.
- Bake until done, about 5 to 10 minutes. Alternatively, broil to brown the cheese.
- Let cool for a couple of minutes before slicing and serving.
- Enjoy!
- Calorie count295 kcal
- % of calories by macros
Fat 54.9 % 162 kcal 18 g Net Carbs 8.8 % 26 kcal 6.6 g Dietary Fiber 4.1 % 12 kcal 5.9 g Protein 32.2 % 95 kcal 24 g - Approx. WW SmartPoints™9.4
- Cholesterol 126.4 mg
- Sodium 742.8 mg
- Fat 18.1 g
- Saturated Fat 8.9 g
- Trans Fat 0 g
- Carbohydrates 12.5 g
- Dietary Fiber 5.9 g
- Total Sugars 5.3 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 24 g
- Calcium 211.1 mg
- Iron 1.8 mg
- Magnesium 37.4 mg
- Potassium 474.4 mg
- Zinc 2.5 mg
- Vitamin A (Retinol Equivalents) 110.7 mcg
- Vitamin B12 0.7 mcg
- Vitamin C 19.4 mg
- Folate 42.4 mcg
- Folic Acid 1.8 mcg