Most of us enjoy a pizza every now and then, however I really feel too heavy after eating it and feel uncomfortable almost all night. So here we go, with this delicious and lighter version with much less flour and carbs, as I like to say, low-carb, high-fun pizza!
For the base:
2 zucchini, grated with skin
3 spoons of whole wheat flour (or ground flaxseed or any gluten free flour option)
1 sachet of baking powder or 2 spoons of baking soda
1/2 cup of green/spring onion, finely chopped
1 cup of finely chopped fresh parsley and mint (and dill if you like)
3 spoon of natural yogurt or coconut (natural) yogurt
3 spoons of crumbled feta cheese or tofu
Salt-pepper to taste
For pizza topping:
2-3 spoons of tomato puree
5-6 slices of mozzarella
2-3 spoons of grated parmesan
Slices of mushroom, bell peppers
1-2 spoons of corn, slices of sausage/pepperoni,etc
Salt, pepper, dried thyme-oregano-mint-rosemary,etc
Put the grated zucchini into a drainer, add some salt and keep about 10 minutes for the zucchini to release its water. Then drain and squeeze them with hands or a cloth to dry them. Put them into a mixing bowl
Whisk the eggs lightly with a fork and add to to zucchini
Add herbs, onions, flour, baking powder, yogurt, salt-pepper, feta
Mix them well with a spoon
Line a baking tray with baking paper
Pour the mixture into the tray, smoothen the surface with the back of your spoon
Bake this base for about 30min at 180degrees Celsius, until the top is golden and check the bottom to have the same color
Once your base is baked and ready, take out and leave it to cool for about 5 minutes.
Then spread your tomato puree as a thin layer
Then add your toppings, spreading mozerella evenly around.
Add your spices
Put your pizza back into oven and bake until the cheese melt and topping is cooked well enough about 15 minutes.