Pizza – what is there not to love!
Pizza is one of those foods that evokes all sorts of great memories for just about anyone. I mean, who hasn’t indulged in a super tasty pizza loaded with all sorts of flavours? But many of us have become a lot more health conscious over the last few years. And those heavily calorie and carb loaded pizzas just don’t sit as well on the body. Or rather, they sit for too long as extra inches on our waistline!
Jump to RecipeTime for a makeover.
Check out this pizza below! It’s packed with all the good toppings, but the secret to a healthier option is the base.
Ok, so what makes this pizza so much better? Well, instead of loads of flour, yeast etc, we’ve replaced that with the humble egg. And the versatile zucchini. Yep, there’s a bit of flour to hold it all together, but that’s wholemeal. Not the white processed version – the real version of flour. And also, if you want to give it another boost of fibre, there’s some chicory inulin powder. By the way, the nutrition stats on the recipe don’t include the extra 4grams of fibre from the inulin additive. The constraints of my recipe plugin!
So here goes. Make it and see what you think. Also this recipe can have the number of serves altered before you print it, so make heaps and pop them in the freezer. I layer mine between baking paper so I can get one or as many out as I need them.
SCROLL TO UNDERNEATH THE RECIPE FOR TOPPING IDEAS
Low Carb, High Fibre pizza base
Equipment
- mixing bowl
- grater
- baking trays
Ingredients
- 250 grams grated zucchini
- 2 eggs
- 1/4 cup wholemeal self raising flour
- 1 tsp chicory inulin powder optional for extra fibre
Instructions
- Heat oven to 180C and line baking trays with baking paper.
- Place grated zucchini in a sieve or colander and sprinkle a teaspoon of salt over. Mix it through and leave to drain for 5 minutes. Squeeze as much moisture out as you can, and then place in your mixing bowl
- mix in the eggs, flour and inulin powder. You might need a bit more flour depending on how wet the grated zucchini is. It will be runnier than you think when you put it on the tray
- Pour batter onto your baking paper and make into a pizza base shape. Make sure that the zucchini is spread evenly throughout the egg mixture.
- Bake for 10 minutes, then flip over and bake for another 5.
- At this point they can be frozen. They will keep for 3 months in the freezer.
- Add your topping and pop back in the oven for another 10 minutes.
Nutrition
Pizza topping ideas
You can put anything you like on a pizza, but here’s a few of my favourites. I always start with some grated mozzarella, as that’s the ‘glue’ that holds everything else on. And usually top with a tiny but more at the end just for fun.
Finely sliced pear, goat’s cheese, fresh thyme and lightly crushed walnuts Fresh baby tomatoes – halved, feta cheese – crumbled, oregano leaves, and then topped with fresh basil before serving. Shredded roast lamb, spinach, rosemary and feta Smoked salmon, capers, rocket Finely sliced eye fillet, Worcestershire sauce, blue cheese