Zucchini Pizza – Vegetable Pizza Without Flour
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g zucchini, cleaned
- 200 g carrot (s), cleaned
- 1 medium onion (s)
- 1 cup oatmeal
- 3 egg (s), M
- 200 g cheese, rated, e.., Emmentaler
- 0.5 tablespoon ½ salt
- pepper
- Herbs Provence, dried
- Garlic
Print Recipe
Pin Recipe Instructions
- Do not grate the zucchini, carrot and onion too finely, it is worth taking out the food processor. Sprinkle with the salt, mix well and let water steep for about 15 minutes.
- Squeeze the vegetables vigorously in a sieve. Mix in a handful of the cheese, the oat flakes and the remaining spices with a wooden spoon. When everything is well mixed, add the eggs and mix.
- Preheat the oven to 180 degrees circulating air. Line a baking sheet with parchment paper and spread the mixture thinly on top. For me, the amount is enough for a whole sheet of metal. Spread the rest of the grated cheese on the dough and bake in the oven for about 35 minutes. The pizza should be nice and brown (also from the bottom), otherwise it will not get crispy and it will be very difficult to remove it from the baking paper.
- A crispy, fresh leaf salad or a fresh yoghurt or quark dip with herbs goes well with it. If you like, you can of course spread salami, ham, tomato slices, mushroom slices or or or under the cheese.
- The working hours refer to the use of a food processor. If rasping by hand, it will of course take a little longer, but it`s still worth it.
- Also tastes good cold, e.g., as a change from lunch or cut into pretty shapes on a buffet.
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