Zucchini & Scallion Pizza – IC Friendly

April 3, 2013

Prep Time: 5 minutes

Cook Time: 13 minutes

Yield: Makes: 4 servings (serving size: 2 slices)


All-purpose flour and cornmeal

1 pound whole-wheat pizza dough, room temperature

1 tablespoon olive oil

4 scallions, thinly sliced

2 small zucchini, trimmed and cut into very thin rounds

1/8 teaspoon salt

1/8 teaspoon pepper (if tolerated)

3/4 ounce fresh Parmesan, shaved with a vegetable peeler (if tolerated)

2 tablespoons fresh mint leaves


1. Place an oven rack on lowest position and preheat to 500°F.

2. On a lightly floured surface, roll dough into a 14-inch square. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.

3. Drizzle 1 1/2 tsp. oil and scatter scallions on dough, leaving a 1/2-inch border. Top with zucchini and sprinkle with salt and pepper (if tolerated).

4. Bake until crust is crisp, about 13 minutes. Top with Parmesan (if tolerated) and drizzle with remaining oil. Cut into 8 slices. Top with mint. Serve.

Adapted to be IC Diet Friendly by Elizabeth Braun, MS, RD from: http://www.health.com/health/recipe/0,,50400000127157,00.html


One Response to “Zucchini & Scallion Pizza – IC Friendly”

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