zucchini pizza base

Serves 2 / 15 mins prep / 15 mins cook

This pizza is low carb, high in fibre and SO delicious! 

INGREDIENTS

PIZZA BASE

·       3 medium zucchinis, grated 

·       1/3 cup wholemeal or almond flour

·       1/2 cup low-fat shredded mozzarella cheese

·       1/4 cup shredded Parmesan cheese (optional)

·       2 large eggs

·       1 tablespoon Italian seasoning / dried oregano 

·       salt and pepper

PIZZA TOPPING

·      1/4 cup passata (or garlic paste)

·       2/3 cup shredded mozzarella or bocconcini (halved) 

·       ½ punnet cherry tomatoes (halved)

·       Large handful rocket 

·       5-10 leaves fresh basil 

METHOD

1.     Pre-heat oven to 250C. Line a baking sheet with parchment paper. 

2.     Place shredded zucchini on a plate lined with a few layers of paper towel or tea towel. Squeeze the excess moisture out of the zucchini by wrapping it up in the towel and squeezing out the excess water in the sink. 

3.     In a medium bowl, combine the shredded zucchini, flour, eggs, cheese, Italian spices and S+P. Combine mixture with a spoon until fully incorporated then transfer mixture on to greased parchment paper. Press the dough into the desired shape and thickness (about 1cm) on parchment paper.

4.     Bake for about 10 minutes until the crust looks set and the bottom is starting to brown. Carefully remove the pizza crust from the oven and top with passata, cheese and tomatoes Return to oven and bake for another 5-7 minutes or until the cheese is melted and bubbly. Remove from oven. 

5.     Add fresh rocket and basil. Slice and enjoy!