Here a delicious gluten free, low carbs and super easy pizza base with a topping suggestion but feel free to use alternatives!
Ingredients for the zucchini gluten free pizza base
For the dough
- 1 zucchini
- 1 large egg
- 1 tbsp psyllium
- 250 g almond meal or almond flour
- 3 tbsp mixed herbs
- 50 g grated cheese (e.g., Parmesan)
- Pepper to taste
For the sauce & topping
- Tomato sauce (store-bought or homemade)
- Cheese of your choice
- Vegetables
Salad to serve with
- Ground flaxseeds
- Pumpkin seeds
- Gluten-free nutritional yeast
- Hemp oil or another omega-3-rich oil
- Balsamic or apple cider vinegar
Grate the zucchini and mix it with the remaining ingredients. Spread onto a sheet of baking paper and bake for about 30 minutes at 180 °C.
Once the crust is cooked, spread the tomato sauce and add the toppings of your choice. Bake again for about 10 minutes.
Meanwhile, prepare the salad.
Tips & tricks
The dough should not be sticky. If it is, add more almond flour (the moisture will depend on the zucchini).
Zucchini gluten free pizza base topping alternatives
- Scrambled tofu
- Mozzarela di Buffala
- Green: spinach, broccoli, silverbeet, mozza
- Goat cheese, honey & walnuts with ricotta
- Marinated artichokes, grilled eggpplant, capscium, tomato, zucchini, anchovies and olives
- Brie, cured ham, rocket (aragula), pesto and onion confit
- Mexicano: mince, capcium, mushroom and mozzarealla
- Mushroom, feta, parsley and truffle oil
- Seafood: sardines, capres, kelp
- Italian: proscuitto, figs, rocketn mozzarela & walnuts
- Onion confit, goat cheese, walnuts & rockets
- Halloumi, zucchini, tomato, pesto
- Kale, ricotta and/or parmesan, cured ham
You can find goat/sheep cheese in the supermarket, online or at Farmer Market.