Low Carb Pizza Base Made from Zucchini
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 800 g zucchini
- 1 tablespoon salt
- 75 g parmesan cheese
- 30 g chickpea flour
- 75 g cheese, rated
- 1 clove garlic
- 2 stalks basil
- 1 egg (s)
- olive oil
For the topping: (optional)
- 200 ml tomato sauce
- 6 slices salami
- 50 g cheese, rated
- 6 mushrooms
- 1 handful rocket
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 250 degrees.
- Coarsely grate the zucchini and mix with salt in a bowl. Let it steep for 10-15 minutes so that the water comes out of the zucchini. Hang a colander in a bowl and line it with a fresh kitchen towel. Fill in the zucchini grated and use the cloth to squeeze the water out of the zucchini. The mass should be quite dry and lose a lot of volume.
- Mix the zucchini grated with cheese, chickpea flour, finely chopped basil, chopped garlic and egg. Spread everything on an oiled baking paper to form a pizza base and bake on a preheated baking sheet or pizza stone for 8-10 minutes.
- Take the pizza crust out of the oven and cover with topping of your choice. Bake for another 3 - 5 minutes.
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