What's a good way to get the most nutrition out of pizza night? The secret's in the crust. Hint: It's also a great use of zucchini.

Zucchini-Crusted Veggie Pizza

Using a food processor or box grater, shred large zucchini; place in a microwave-safe bowl. Cover with plastic wrap and microwave zucchini on HIGH for 5 minutes. Drain in a colander, pressing out as much liquid as you can. Blot zucchini dry with paper towels. Return to bowl.

Stir in pizza crust mix until combined. Turn dough out onto a lightly floured surface and knead until smooth, adding flour if dough is sticky. Cover and let rest about 5 minutes.

Using floured fingers, press dough into a 12-inch square or circle. Spread with pizza sauce and top with bell pepper and zucchini slices. Sprinkle cheeses on top.

Bake for 8 to 10 minutes or until cheese begins to brown and crust is golden brown. Garnish with crushed red pepper and oregano, if desired.