Zucchini-Crusted Pepperoni Pizza
Italian Spinach Salad
Ingredients
- 2 (12-oz) pkg frozen zucchini spirals, thawed and drained
- 4 large eggs, lightly beaten
- ½ cup freshly grated Parmesan cheese
- ¼ cup almond flour
- 1 tsp garlic salt
- 1 cup no sugar added pasta sauce
- 1 (8-oz) pkg shredded whole milk mozzarella cheese
- 1 (3.5-oz) pkg pepperoni, chopped
Instructions
- Preheat oven to 400°F. Combine zucchini, eggs, Parmesan cheese, almond flour, and garlic salt in a large bowl. Pour into a 13- x 9-inch baking dish coated with cooking spray.
- Bake 30 minutes until set and edges are browned.
- Spread pasta sauce over zucchini crust. Top with cheese and pepperoni.
- Bake 15 minutes or until cheese melts. Let stand 5 minutes before serving.
Side Dish Ingredients
- 1 (6-oz) pkg baby spinach
- 1 cup grape tomatoes, halved
- ¾ cup Italian dressing
- ¼ cup sliced almonds
Side Dish Instructions
- Toast nuts in a small skillet over medium heat until fragrant. Cool.
- Toss together spinach, tomatoes, nuts, and dressing in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
346
|
162
|
508
|
| Fat (g) | 23 | 15 | 38 |
| Sat. Fat (g) | 10 | 2 | 12 |
| Protein (g) | 23 | 3 | 26 |
| Carb (g) | 7 | 4 | 11 |
| Fiber (g) | 4 | 1 | 5 |
| T. Sugs (g) | 3 | 2 | 5 |
| A. Sugs (g) | 0 | 2 | 2 |
