As we start to head into the chocolate fest, which is Easter, I thought I would share a healthy recipe with you. A newly introduced lunchtime favourite at Belly Rumbles HQ, zucchini pizza base, which has been topped with ripe seasonal tomatoes, fresh buffalo mozzarella and basil freshly plucked from the kitchen garden.
Of course you aren’t limited to topping your zucchini pizza base with our go to favourite, they go well with lots of different toppings. Zucchini pizza base topped with smoked salmon, rocket, capers and lemon is also pretty delicious.
Packed full of zucchini it is far healthier for you than a traditional pizza base, but of course it tastes nothing like it, I’m not going to kid you there. But the zucchini pizza base holds its own as a healthy option for those trying to watch what they eat.
Plus they are really easy to make. The most time consuming part is grating your zucchini.
Zucchini Pizza Base with Tomato, Basil & Mozzarella
Ingredients
- 3 zucchinis grated (squeezed of liquid)
- ¾ cup parmesan cheese grated
- 1 egg
- 1 tablespoon oregano finely chopped
- ½ cup coconut flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 50 grams pesto
- 100 grams fresh mozzarella the ball not the grated stuff
- mixture of small tomatoes
- basil
Instructions
- Pre-heat oven 180°C (360°F). Line biscuit baking sheet with baking paper.
- In a large bowl place zucchini, parmesan, oregano, flour, egg, salt and pepper. Mix well and until a “dough” is formed.
- Place dough on lined baking sheet and press out to form a rectangle and it is around 2cm thick.
- Place in the oven to bake for 45 minutes. The edges of the pizza will brown more quickly than the top. It is done when it is golden on top.
- Remove from oven and spread with pesto. Top with slices of tomato, torn pieces of mozzarella and basil leaves.
- Place under a hot grill for a minute or two until the mozzarella starts to melt. Serve immediately.
Notes
Nutrition
I was rather sparing with my pesto smearing on the base. You may want to use more than 50g. Quite honestly, top then however you wish.
It isn’t as filling as normal pizza, therefore you may find yourself reaching for an extra slice. Being a zucchini pizza base you wont feel guilty about doing so.
Sara xxx
Become a subscriber and don’t miss a single delicious recipe, restaurant review or travel adventure.
Platter Talk
Where has this been all my life? I can not wait to try this recipe- the photos are breathtakingly beautiful.
Shreyashi
I wouldn't have ever thought of using coconut flour to make pizza crust. This is seriously awesome.
What an innovative idea.
Shreyashi
Very innovative use of coconut flour. I wouldn't have thought about it this way.
Great job!
Dannii @ Hungry Healthy Happy
We make this often and it's so nice to have a lower carb option to pizza.
Lev
I love inventive recipes that use zucchini! Thanks for sharing this incredible recipe!!! Love the colors too!
Brian Jones
How interesting, I have seen cauliflower used as a pizza base but never courgette, gotta give it a try.
Sandra Shaffer
I love this low-carb pizza crust! I eat a lot of zucchini and always look for new ways to make it! The balls of mozzarella is a perfect topping!
Tina
The photographs are all so beautiful. Stunning! The base of pizza is so special.
Helen|Grab Your Fork
Super healthy! Love the generous amount of fresh mozzarella too.
THE HUNGRY MUM
so yum! wonder if I could convince miss8 to try this. So is pro pizza but anti zucchini... guess I could eat her share as well as mine 😉
Bhavna
How unique are these bases, so wonderfully colorful and flavorsome. Love it.
Christina @ Mr and Mrs Romance
Great pics Sarah! I'm going to give this a try over the weekend x
Christina @ Mr and Mrs Romance
Sorry Sara! Please correct my typo above x
John | heneedsfood
Looks really good and so colourful. But you know what, I never feel guilty about reaching for another slice of pizza. Not even a smidge!
Martine @ Chompchomp
I love this idea! An amalgamation of two of my favourite things pizza and zucchini bread! And totally fructose friendly and coeliac friendly too of course. Hope you are well btw - sorry for my absence I have been peoccupied opening the cat hospital xx