How good is pizza? It’s one of those foods that hits all the right flavours, combining sweet tomato sauce with salty cheese and a crunchy base. Here’s one of my favourite recipes.
Shame that it’s not quite a health food, but – good news – you can make it one! You only have to swap the gluten-heavy base with a layer of vegetables, and before you know it, most of your plate is full of nutrients.
My gluten-free courgette crust pizza went down a storm and even converted a hardcore Domino’s fan. The base is slightly crispy and full of flavour. It’s a great low-carb option and perfect to get your pizza fix whilst maintaining a healthy diet.
The recipe is from @kirbiecravings, with the only difference being that I used a mix of courgette and leftover aubergine. This made it even more delicious.
Here’s the recipe:
* 2 cups freshly shredded raw courgette with the liquid squeezed out
* 1-2 eggs
* 1/4 cup freshly shredded Parmesan cheese or nutritional yeast
* Black pepper to taste
* 1/4 cup almond flour
* Tomato sauce
* Your choice of toppings
Preheat the oven to 230 degrees. Mix all ingredients and spread them out on a pizza tray. Make sure it’s not too big so that you can flip it over halfway through.
Bake for 20 minutes until golden brown. Flip over and add your toppings. I used pasta sauce, salami, chargrilled red peppers, olives and cheese.
Reduce temperature to 200 degrees and bake for another 10 minutes until cheese has melted.
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