Zucchini Pizza | Low Carb & Fit
50 min
Under an hour
Gurkerl Küche
Ingredients
Preparation method
Ingredients overview
- 800 g Zucchini
- 2 pcs. Free-range eggs M
- 70 g Parmesan block Grana Padano
- 1 clove Fresh garlic
- 1 tsp Dried oregano
- 200 g Canned chopped tomatoes
- 1 pc. Small yellow onion
- 1 handful Fresh basil
- 1 tbsp Extra virgin olive oil
- 125 g Classic mozzarella bag
- 1/2 pc. Fresh yellow bell pepper
- 5 pcs. Red cherry tomatoes on the vine
- 2 pinches Fine iodized table salt
- 2 pinches Ground black pepper
Preparation of the Crust
Preheat the oven to 200 degrees top/bottom heat. Wash the zucchini, cut off the ends, and grate finely. Sprinkle with a pinch of salt and thoroughly squeeze out the water (either with your hands or through a kitchen towel). Mix the squeezed zucchini with eggs, pressed garlic, oregano, and grated Parmesan. Season with a pinch of pepper. Line a baking sheet with baking paper and form the mixture into a flatbread about 25 cm in diameter. Bake for 20 minutes.
Preparation of the Sauce & Finishing
Meanwhile, prepare the tomato sauce: Finely dice the onion and sauté until golden brown in olive oil. Add the chopped tomatoes, season with salt and pepper, and let simmer for about 10 minutes. Then blend finely and stir in the torn basil leaves.
Once the crust is firm and golden brown, spread the tomato sauce over it. Top with mozzarella slices, tomato slices, and bell pepper strips. Bake for another 15 minutes. Garnish with fresh basil before serving.
Nutritional values
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