Diabetics should go with whole-wheat, cauliflower, or low-carb crust. Regular pizza crust, unless very thin, will raise your blood sugar.
1 pkg (10-oz) ready-made whole-wheat pizza crust
2 large plum tomatoes, sliced thin
2 small zucchini, sliced thin
1 small eggplant, peeled and sliced thin
1/3 cup thinly sliced red onion
1/4 tsp garlic powder or one small garlic clove, minced
3/4 cup shredded part-skim mozzarella cheese
1 tbsp grated Romano cheese
3 tbsp chopped fresh basil
2 large plum tomatoes, sliced thin
2 small zucchini, sliced thin
1 small eggplant, peeled and sliced thin
1/3 cup thinly sliced red onion
1/4 tsp garlic powder or one small garlic clove, minced
3/4 cup shredded part-skim mozzarella cheese
1 tbsp grated Romano cheese
3 tbsp chopped fresh basil
1/2 cup fresh mushrooms, sliced or chopped
Preheat oven to 450 degrees.
Place the crust on pizza pan and arrange the tomatoes over the top; set aside.
Coat a large nonstick skillet with nonstick cooking spray. Add the zucchini, eggplant, onion, and garlic salt; cook, stirring over medium-high heat, 4 to 5 minutes until crisp-tender. Layer veggies over the tomatoes. Top pizza with the cheeses and bake at 450 degrees until cheeses are melted and the crust is browned.
Sprinkle with the chopped basil then cut and serve.
Preheat oven to 450 degrees.
Place the crust on pizza pan and arrange the tomatoes over the top; set aside.
Coat a large nonstick skillet with nonstick cooking spray. Add the zucchini, eggplant, onion, and garlic salt; cook, stirring over medium-high heat, 4 to 5 minutes until crisp-tender. Layer veggies over the tomatoes. Top pizza with the cheeses and bake at 450 degrees until cheeses are melted and the crust is browned.
Sprinkle with the chopped basil then cut and serve.
file photo.
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