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
- 2 cups shredded part-skim 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 sauce over crust. Top with cheese and pepperoni.
- Bake 15 minutes or until cheese melts. Let stand 5 minutes before serving.
Side Dish Ingredients
- 1 (5-oz) pkg baby spinach
- 1 cup grape tomatoes, halved
- ¼ cup sliced almonds, toasted
- ¾ cup Italian dressing
Side Dish Instructions
- Combine spinach, tomatoes, nuts, and dressing in a large bowl. Toss.
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 |
| Sodium (mg) | 1016 | 339 | 1355 |
Keto Meal Plan
This recipe selected from the eMeals Keto Meal Plan.
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