RecipesItalian
Courgette-Base Pizza
A light, veg-forward pizza on a grated-courgette base — fresh, summery and naturally low in refined carbs.
Ingredients
- 3 courgettes, grated & squeezed dry
- 1 egg
- ¼ cup almond flour
- ½ cup grated cheese
- 1 tsp oregano
- ½ cup passata
- Toppings: tomatoes, olives, basil
- Salt & pepper
Method
- 1
Preheat the oven to 220°C (425°F).
- 2
Mix the squeezed courgette with egg, almond flour, cheese, oregano and seasoning.
- 3
Press into a thin round on a lined tray and bake 18–20 minutes.
- 4
Spread with passata and add toppings.
- 5
Bake 10 minutes more; finish with fresh basil.
Swaps & variations
- Add feta and spinach for a Greek twist
- Oat flour instead of almond
- Top with rocket after baking
Storing & freezing
Best fresh; base freezes up to 1 month.
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