1. Squeeze the zucchini as dry as possible. Zucchini has a high water content, but the drier the zucchini, the crispier the crust. You’ll start by placing the grated zucchini in a colander and ...

Meatza Pizza Yields: 12 Ingredients: 1 tablespoon salt 1 teaspoon Italian seasoning 1 teaspoon dried oregano 1 teaspoon garlic powder 1 teaspoon ground black pepper 1 teaspoon red pepper flakes ...

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Mix ingredients in a bowl, then flatten mixture with a fork onto a well-greased pizza pan. Bake at 400°F for 30 minutes. Add toppings, then bake for an additional 10 to 12 minutes.

Preheat oven to 425 degrees. Combine chicken and cheese, mixing until reaches a thick, dense crumb consistency. Press mixture into a 12-inch round on parchment paper-lined cookie sheet.

Because it’s summer, we grilled the pizza and it worked perfectly (you can also make it in the oven). The key was preheating the pizza stone in the grill for a good 10 to 15 minutes before ...

The cauliflower crust comes in at 11 grams versus the traditional crust at 31 grams per serving. Fat didn’t matter much – the cauliflower crust had one gram less, 6 grams, than the traditional.

At Low-Carb Creations in Vancouver, Wash., Craig Adams, vice president and general manager, said sales of low-carb pizza dough had risen 300 percent to 400 percent in the past six months.

If you’re craving pizza but want a lower-carb alternative, you've probably heard that a cauliflower crust is the answer. There are plenty of store-bought versions, from Oprah's O!

2. Trim 1 pound zucchini and grate on the large holes of a box grater. Place the zucchini in a colander set in the sink or over a bowl. Toss with 1/2 teaspoon of the kosher salt, then let sit 10 ...