So far the South Beach diet is going well. However, my weekly menu has fell apart this week. Last night, my husband decided at the last minute that he wanted to eat out. We just don’t eat out much at all and haven’t since December (except for lunch with my girlfriends) so it sounded good to me too! We went to our local Bonefish. The manager there does a really good job of training his employees in the art of serving food gluten free. And they also have a wonderful gluten free menu. The younger Gluti Girl graced us with her presence which does not happen often with a teenager. She enjoyed the macadamia nut gluten free brownie with ice cream for dessert. And I confess, I did have two small spoonfuls of it!
Then tonight I ended up alone for dinner! That was the inspiration of my low carb gluten free pizza. I have seen several recipes around for a zucchini crust pizza. So I decided to make up my own. It was really good! I didn’t miss the dough at all. You have to eat it with a fork, but that’s okay. It’s all about the flavor anyway!
1 medium zucchini shredded
1/2 cup shredded Parmesan cheese
1 clove garlic, crushed
Salt the zucchini and place in a colander. Let it sit in the sink for 15 to 20 min. Rinse well and drain. Place zucchini between several layers of paper towels and press out the moisture. Keep changing the paper towels until most of the moisture is out. Place zucchini in a bowl and mix in the egg, cheese and clove of garlic.
Spray an 8×8 pan with non-stick spray and pat the zucchini mixture in the bottom of the pan. Bake at 400 degrees about 15 minutes (I forgot to time how long I baked it so keep a close eye on it) until the edges are brown and it is set.
Then you are ready to take it out and put on the toppings. I used these toppings in this order:
Classico Sun-Dried Tomato Pesto
Put it back in the oven and bake until the cheese is brown and bubbling. This will serve two people.