This is such an easy recipe to make when you get that pizza craving and is a good recipe for those who follow a flour/gluten free diet and want to enjoy a light meal.

Makes 1

Ingredients

2 cups courgette, grated
1 tsp sea salt
1/2 cup ground flaxseed
4 tbsp nutritional yeast
Black pepper to taste
1 small fresh chilli, deseeded and finely sliced (keep half for the pizza base and half for the sauce)

Topping (you can keep it as light or as full as you like with your favourite ingredients)
1/2 cup tomato passata sauce
Sliced tomatoes
Olives (black or green) sliced
1/2 cup plant-based cheese, grated
Fresh basil leaves
2 tbsp soya sauce (I use Braggs)
1/2 tsp truffle oil
1 tsp olive oil
Any other toppings you like however the lighter the better

Method

  1. Preheat oven to 180C/360F
  2. Line a flat baking tray with greaseproof paper
  3. Once you have grated the courgette, place it in a clean tea towel or strong paper towels (you will need a few sheets) and a sprinkling of sea salt. This is to remove excess liquid. Leave aside for 10 minutes
  4. After 10 minutes, take the courgette and over the sink, squeeze the tea or paper towel to remove excess liquid
  5. Transfer the courgette to a bowl and add the flaxseeds, nutritional yeast and black pepper. Mix until well combined
  6. Lightly oil the grease proof paper on the baking tray
  7. Using a medium plate, draw a circle on the grease proof paper
  8. Scoop the courgette mix into the circle and spread out with a spatula or spoon to where you penciled a circle earlier
  9. Bake in the oven for 25 minutes
  10. In a bowl, mix the oils, soya sauce and chilli together
  11. Remove the base from the oven and top with the tomato sauce first and then with your favourite toppings
  12. Bake in the oven for 10 minutes
  13. Top with fresh basil (rocket works really well too) and enjoy!

I do sometimes like to keep my pizza topping simple and like in the picture, just add some of my delicious home-made pesto topped with cherry tomatoes and fresh basil. Check out my home-made PESTO recipe.

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