Low Carb Pizza with zucchini base
very easy
60 mins
60 mins
Ingredients
- 2 Courgettes (about 150 g each)
- 7-10 Tbsp salt, pepper
- 1 Egg (Gr. M)
- 150 g grated mozzarella
- 75 g grated parmesan
- 100 g cherry tomatoes
- 1 small onion
- 1 Garlic clove
- 1 TABLESPOON Olive oil
- 1 pinch(es) Sugar
- 1 TEASPOON Tomato paste
- 150 ml strained tomatoes
- 1 TEASPOON dried oregano
- 3 Stem/s Basil
- baking paper
Directions
- 1
Wash the zucchini, dab dry, cut off the ends and grate roughly on a kitchen grater. Mix with a pinch of salt and set aside for about 10 minutes. Squeeze the zucchini shavings firmly and mix with egg, 50 g mozzarella and 50 g parmesan. Form a thin, round pizza base (Ø approx. 22 cm) from the zucchini mixture on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-20 minutes.
- 2
Wash and halve the tomatoes. Peel onion and garlic and dice finely. Heat oil in a pan and fry onion and garlic until transparent. Add sugar and tomato paste and fry briefly. Add halved tomatoes and deglaze with strained tomatoes. Season with salt, pepper and oregano and simmer for about 5 minutes on a low heat. Wash the basil, shake dry and pluck the leaves from the stalks. Set aside.
- 3
Remove the pizza base from the oven, turn it over and spread tomato sauce on top. Sprinkle with 100 g mozzarella and bake again for 10 - 15 minutes in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer). Remove from the oven, sprinkle with 25 g Parmesan and basil leaves and serve.
Nutrition Facts
90 kcal
3 g
5 g
8 g
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