Most of us have heard of, if not tried, cauliflower crust pizza. To be honest, I’ve yet to make it but thought it would be fun to experiment with zucchini instead. It’s a nutritious, light, deceivingly pizza flavourish and even the kids joined in and gobbled it up very quickly. I have used eggs and mozzarella here as I occasionally will include acidic foods (remember the 70-30 rule) even though the dish is predominantly alkaline. If vegan or doing 100% alkaline, try making it with flax eggs instead and use vegan cheese.
It’s so simple to make, I didn’t even get around to taking any before shots! Just grate the zucchini and mozzarella. I used paper towels to gently squeeze out the moisture in the grated zucchinis. Then add zucchini, half of mozzarella, spices and eggs into a bowl, whisk it together, then spread it out onto a lined oven tray using a wooden spoon.
Bake as outlined below, add the toppings, pop it back in and voila! A deliciously light pizza for you to enjoy completely guilt free!
- 2 whole zucchini, grated
- 2 medium eggs (or 1 large egg)
- 1 cup mozzarella cheese, grated
- ½ teaspoons garlic powder
- ½ teaspoons black pepper
- 4 tbsp tomato sauce
- 1 tbsp olive oil
- 3-4 basil leaves
- Preheat oven to 230°C (450ºF).
- Wash and grate zucchini and mozzarella. Squeeze out the excess water in zucchini with paper towel.
- Add zucchini, egg, half of the mozzarella, garlic powder and black pepper back into the bowl. Mix everything to combined.
- Lay out a piece of baking paper on oven tray and spread zucchini mixture into a circle using a spatula/wooden spoon. Bake for 20 minutes.
- In a small bowl, add the olive oil and chopped basil leaves. Leave to soak in flavour.
- Remove zucchini pizza from oven, add the tomato sauce and remaining mozarella. Return to the oven for another 5-10 minutes.
- Drizzle over the olive oil and basil leaves. Enjoy!