Low carb zucchini pizza with pepperoni :Friday-dinner

Ingredients

Pizza crust

• 1½ lbs zucchini, shredded
• 2 eggs
• 1 cup (4 oz.) shredded cheese
• 1 tsp baking powder
• 1 tsp ground black pepper
• 1 tsp dried oregano

Topping

• ½ cup tomato sauce
• 2 cups (8 oz.) mozzarella cheese, shredded
• 3 oz. pepperoni
• 4 oz. (¾ cup) green bell peppers, sliced
• 2½ oz. (½ cup) olives
• 1 tbsp dried oregano or dried basil

Instructions

1. Preheat the oven to 430°F (220°C). Rinse the zucchini but don’t peel. Shred and squeeze out excess liquid.
2. In a large bowl, mix the zucchini with the rest of the ingredients. Combine to a smooth batter.
3. Spread out the batter on a baking sheet lined with parchment paper. Use a spatula to create a thin and even pizza crust.
4. Bake in the middle of the oven 15-20 minutes or until light brown.
5. Spread the tomato sauce over the crust and top with cheese. Add pepperoni, sliced bell pepper, and olives. Sprinkle oregano or basil on top.
6. Bake on the middle rack for approximately 15 minutes or until the cheese has melted and is light golden brown.