Pizza

Pizza

By
From
OMG! I Can Eat That?
Serves
2
Makes
1
Photographer
Mark Roper

Yes, pizza. Listen up. Takeaway pizza is boombah. I don’t care which gluten-free, thin-crust, soy-beaned pizza you’ve discovered. It won’t do your tight jeans any justice.

Please try this and see what you reckon. The base is made from grated zucchini. After cooking, you let it cool then proceed with the pizza base as you would a regular boombah one. Feel free to try different toppings. One of my other favorite toppings is Napolitana — black olives, mozzarella and anchovies. Yum!!

Ingredients

Quantity Ingredient
1 large zucchini, peeled
1 egg
100g light mozzarella cheese, grated, plus extra
2-3 tablespoons tomato passata
2-3 thin slices prosciutto
1 small handful rocket

Method

  1. Preheat the oven to 190°C. Line a shallow baking tray or pizza tray with baking paper.
  2. Peel the zucchini, then grate into a mixing bowl. Whisk the egg and add to the zucchini. Add the grated cheese and mix well.
  3. Pour the mixture onto the tray and bake for about 15 minutes, or until a pale gold colour.
  4. Remove from the oven and, leaving on the baking paper, lift off the tray and leave to cool.
  5. Turn the oven up to 220°C.
  6. Spread the passata over the zucchini base (as you would to a pizza base), then top with cheese, then prosciutto. Bake until the cheese is bubbling. Sprinkle over some rocket. Cut into wedges and serve.
Tags:
OMG I Can Eat That
Jane
Kennedy
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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