There are several types of pizza bases out there – we’re really spoilt for choice aren’t we? My least favourite would be anything ‘bready’ or ‘spongey’. Need I say it, portion control is a problem if you like this comfort food, which isn’t good news when so many pizza’s are oily from full-fat cheeses combined with processed meat. Your average ‘Hawaiian’, ‘Aussie’ or ‘Supreme’ is frowned upon as a not-very-healthy meal option.
This recipe will give you a true pizza ‘hit’ without the effects of white flour on your blood sugar levels or waistline. You don’t have a crust but you do have a base. And it’s made from zucchini! If you don’t like zucchini, don’t worry because neither does my daughter and she loves this pizza. The zucchini, after it’s cooked is kind-of ‘invisible’, especially if you follow the recipe and peel your zucchini before grating it. My top tip would be to make sure your pizza bases are well and truly cooked so they peel off your baking paper easily. Otherwise you’ll get rips and tears and something that looks like scrambled eggs.
My recipe inspiration comes from Jane Kennedy’s book ‘OMG, I Can Eat That?’. I’ve tweaked her cooking times, ingredients and quantities.
*Zucchini x 1 (weighing around 170-200grams)
*Egg x 1
*Mozarella cheese x 1/4 cup
*Cheese for melting on top, about 1/4 to 1/3 cup, you can use mozarella or any melting cheese.
*Tomato Passata x 3 tablespoon’s (or your favourite pizza sauce), I love using Le Conserve della Nonna brand from Woolies (near the fruit/veg & deli section), it’s ‘Lampomodoro‘ tomato puree in a glass bottle & costs around $3.20 for 720ml’s and though it’s really only tomato puree, the quality exceeds that of tinned tomatoes. I use it to make chicken parmigiana’s and all of my bolognese sauces and the difference is noticeable.
*Proscuitto, finely shaved, about 4 to 6 strips.
*Olives, marinated & pitted (preferably something that’s been marinated in chilli, garlic and/or herbs)
*Rocket x a small handful, to top finished pizza.
-Preheat oven to 180 degrees celcius.
-Line a pizza tray or similar with baking paper and spray lightly with oil.
-Peel zucchini and grate into a bowl. I’ve tried this recipe without peeling the zucchini because I prefer not to peel vegies if I can help it, but I think you get better results with a peeled zucchini.
-Add the egg to the zucchini, mix well and then add 1/4 cup of mozarella cheese.
-Pour zucchini mixture onto baking paper, then with a large spoon, spread it into a pizza base shape. Don’t be tempted to spread the mixture into a medium sized pizza or larger. I’ve tried this and it doesn’t work well. You’ll have a near-impossible time lifting the base off the baking paper and it’ll just crumble away. Keep your base to the size of a small pizza and no larger.
-Bake base for 20 to 30 minutes.. you want to see some colouring around the edges and the base should want to lift away relatively easily from the baking paper. The base might look done but the centre may stick and not move which means you need to bake it a little longer.
-When it’s done, take baking paper off tray together with pizza base (out of the oven) and put somewhere to cool.
-When base is cool and easily lifts off baking paper, top it with your chosen pizza toppings.
-First spread tomato passata (puree), add a little cheese, olives and prosciutto and then anchovies if you like them.
-Bake at 220 degree’s until cheese is bubbling.. about 5 to 8 minutes maximum.
-Serve pizza with a handful of fresh rocket leaves scattered over the top.
-Other pizza toppings: Whatever you fancy basically! Try using leftover chicken and olives or small pieces of chorizo with thinly sliced onions and well drained roasted pepper from a jar. Don’t overcrowd your pizza with toppings because you’re working with a light base. Less is more.