Description
zucchini pizza bases are freezer friendly
Scale
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