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.