Potato-Crust Pizza

Shredded potatoes replace the crust for this pizza. People allergic to wheat will love this pizza!

4 medium potatoes
1 medium onion
2 beaten egg whites
2 Tbsp cornstarch
2 Tbsp olive oil
2 medium zucchini, thinly sliced
2 medium yellow summer squash, thinly sliced
1 medium sweet pepper, chopped
1 small red onion, halved and thinly sliced
2 cloves garlic, minced
4 tomatoes, sliced
1/2 Tbsp basil
1 cup lowfat shredded mozzarella cheese

Directions:
Preheat oven to 425 ºF. Grate potatoes and onion into large bowl. Squeeze out and drain excess moisture. Mix in egg whites and cornstarch. Press into a cookie sheet sprayed with pan spray. Bake for 15 minutes. Brush with 1 Tbsp of the olive oil; bake 10 minutes more. Place under the broiler; broil 4 to 5 inches from the heat for 2 to 3 minutes or till golden and crisp.

Meanwhile, in a large bowl combine the zucchini, yellow squash, sweet pepper, red onion, and garlic. In a large skillet heat the remaining Tbsp of oil and stir-fry the vegetable mixture, 2 cups at a time, till vegetables are crisp-tender. Spread the cooked vegetables over the baked potato crust followed by the sliced tomatoes. Sprinkle with basil and mozzarella. Bake in a 425 ºF oven for 5 to 7 minutes or till cheese is melted. Cut into 8 squares.

 

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