Tomato Zucchini Pizza

• 3 cups shredded zucchini
• 3/4 cup egg substitute
• 1/3 cup all-purpose flour
• 1-1/2 teaspoons dried oregano, divided
• 1 teaspoon dried basil, divided
• 1/4 teaspoon salt-free seasoning blend
• 2/3 cup sliced green onions
• 1/2 cup sliced ripe olives
• 1/2 cup chopped green pepper
• 2 cups shredded part-skim mozzarella cheese
• 3 medium fresh tomatoes, peeled and thinly sliced

1. Press excess liquid from zucchini and place in a bowl. Add the egg substitute, flour, 1/2 teaspoon oregano, 1/2 teaspoon basil and seasoning blend; mix well. Spread in a greased 13x9-in. baking dish.
2. Bake at 450u0b0 for 8-10 minutes. Cool on a wire rack. Reduce heat to 350u0b0. Sprinkle zucchini crust with green onions, olives, green pepper, cheese, and remaining oregano and basil. Cover with tomato slices.
3. Bake for 25-30 minutes or until cheese is bubbly. Cool on wire rack for 5 minutes before cutting.

zucchini, egg substitute, flour, oregano, basil, salt, green onions, olives, green pepper, mozzarella cheese, fresh tomatoes

Taken from www.tasteofhome.com/recipes/tomato-zucchini-pizza/ (may not work)