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
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.