Summary

Ingredients

• 250 g zucchini
• 20 g Himalayan salt or sea salt
• 300 ml chia seeds, made into gel, see my recipe for chia gel
• 80 ml almond cream (Almond Cream Cuisine) or whipped cream
• 170 g mozzarella, rated or vean pizza melt
• 2 tablespoon oat bran, possibly gluten-free or wheat bran
• 3 tablespoon oat flakes, possibly gluten-free
• some herbs, fresh (thyme, rosemary, garlic, mushrooms)
• some pepper

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Instructions

1. Wash the zucchini and grate finely with the skin. Mix with the salt in a sieve and let steep for at least 15 minutes.
2. Preheat the oven to 180 ° C. In the meantime, briefly whip the chia gel in a mixing bowl with a hand mixer. Add the almond cream or whipped cream and continue whipping for about 1 minute. Mix in the cheese. Then add the oat bran and flakes, as well as the desired chopped herbs and pepper and stir everything well again. Squeeze the zucchini very well and for a long time with your hands, only a small handful remains, and stir into the chia gel mixture with the mixer.
3. Spread the mixture evenly and thinly on a baking sheet lined with baking paper and put it in the oven at 180 ° C. After about 30 - 40 minutes of baking time, take the tray out of the oven and divide the dough into the desired pieces. Turn all pieces over and place in the oven for another 10-25 minutes until the desired degree of firmness is achieved.
4. For wraps you only need a short baking time after turning them. For pizza, just let the base become a little firmer. Then cover as desired and bake again. Bake nice and crispy for pizza bread. As a bread substitute, let the crispy baked dough cool down for a long time and top it as desired. Also very well usable for the next 2-3 days for topping and eating cold or gratinated.