Our zucchini base pizza’s are a fresh, fast and fabulous take on pizza that your family is going to love!
Golden, crispy zucchini bases spiked with the zesty gorgeousness of pesto and sharp parmesan cheese make the perfect home to nestle a tomato, mozzarella and basil salad onto.
Your kids will love mixing together the oh so messy pizza bases! And adore gobbling up the cheesy golden zucchini bases alongside pesto smothered tomatoes and bocconcini even more. My Grace and Harry love [making] and eating these pizza’s SO much!
OH and did we mention the zucchini bases [once cooked] are freezer friendly! Making them the perfect cook once, eat twice recipe!
To make your own zucchini base pizzas simply…
Begin by preheating oven to 190 degrees celsius (375 F) and line two oven trays with baking paper. Set aside.
Place the grating attachment on your food processor and grate all 6 zucchini.
Place the zucchini, parmesan, cheese, pesto, eggs and flour into a large bowl.
Season with sea salt and pepper and mix thoroughly to combine. This is a great job to get your little one to help with. Grace loves squeezing and squishing the zucchini base mixture together. Simply set your little one up at the kitchen bench and with clean hands [or a wooden spoon] ask them to mix until combined.
Divide the mixture in half. Place each half of the mixture onto the prepared trays and flatten into a circle approx. 30 centimetres wide and 2 centimetres high.
Bake for 30-35 minutes or until gorgeously golden and set.
Preparing the tomatoes for this recipe is another great job for your child.
Simply set them up at the kitchen bench in front of a wooden board and guide them through cutting each tomato into whatever shape you please. Grace cut the tomatoes in half and then we sliced them together. As you slice each tomato – point out to your child that it’s important to keep little fingers away from the knife and to go slowly.
We use a small serrated knife as this grips the tomato easily and doesn’t slip.
Top each pizza with tomatoes, bocconcini and basil leaves. Place the basil pesto, lemon juice and olive oil into a small bowl and whisk to combine. Drizzle over the tomato topped pizza’s. Enjoy x
zucchini base pizza’s
- Total Time: 50 mins
- Yield: makes 2 pizzas 1x
Description
zucchini pizza bases are freezer friendly
Ingredients
- 6 zucchini, grated
- 1/2 cup (55 grams) parmesan
- 1/2 cup (70 grams) shredded cheese
- 2 heaped tablespoons basil pesto
- 4 eggs
- 1 1/2 cups (225 grams) spelt (or wholemeal) flour
- sea salt and pepper
- 4 tomatoes, quartered
- 200 grams cherry tomatoes, halved
- 100 grams bocconcini, torn
- 1 bunch basil, leaves picked
- 1 tablespoon basil pesto
- juice of a lemon
- 3 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 190 degrees celsius (375 F) and line two oven trays with baking paper. Place the zucchini, parmesan, cheese, pesto, eggs and flour into a large bowl. Season with sea salt and pepper and mix thoroughly to combine. Divide the mixture in half. Place each half of the mixture onto the prepared trays and flatten into a circle approx. 30 centimetres wide and 2 centimetres high. Bake for 30-35 minutes or until gorgeously golden and set.
- Top each pizza with tomatoes, bocconcini and basil leaves. Place the basil pesto, lemon juice and olive oil into a small bowl and whisk to combine. Drizzle over the tomato topped pizza’s. Enjoy x
- Prep Time: 15 mins
- Cook Time: 35 mins
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