Courgette Pizza Base – gluten free and healthy.

We all love pizza, but there are healthy and covered in pepperoni, dripping in cheese, not so healthy pizza’s. As part of this month Recipe Redux challenge (Healthy Pizza) I decided to experiment using courgette in my pizza base. You may remember the cauliflower pizza base craze? Well here is another variation. Why courgette I hear you cry? I’m always on the lok out for new courgette recipes as we grow loads of them in the garden every summer. Plus this recipe just involved some grating and stirring, a simple, quick way to make a base.

 Here is the base before it was cooked for the first time:

Dietitian UK: Courgette Pizza base before cooking

And here is the final pizza which was wolfed down by my toddler (who has decided recently she doesn’t like courgettes very much but liked this!). It ends up being more like an omelette than a pizza base consistency but it works well as a lunch or I’d team it with potato wedges for a dinner.

Dietitian UK: Courgette Base Piizza

Courgette Pizza Base
Serves 4
How to use courgette for a simple pizza base.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
133 calories
7 g
68 g
8 g
9 g
5 g
218 g
156 g
5 g
0 g
3 g
Nutrition Facts
Serving Size
218g
Servings
4
Amount Per Serving
Calories 133
Calories from Fat 73
% Daily Value *
Total Fat 8g
13%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 68mg
23%
Sodium 156mg
6%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
8%
Sugars 5g
Protein 9g
Vitamin A
20%
Vitamin C
45%
Calcium
17%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 courgettes
  2. 80g cheddar
  3. 1 egg
  4. 2 tbsp tomato puree
  5. 2 sliced tomatoes
  6. 4 sliced mushrooms
Instructions
  1. Preheat the oven to Gas Mark 6, line and grease a baking tray.
  2. Grate the courgettes into a bowl, then grate and add the cheese.
  3. Beat the egg into the mixture and use to bind it.
  4. Spread the mixture out onto the greaseproof paper on the baking tray and bake for 15 minutes.
  5. Add toppings of your choice (you can see mine above) and cook for 20 minutes.
Notes
  1. Great as a lunch dish and a good way to get extra veggies into your meals.
beta
calories
133
fat
8g
protein
9g
carbs
7g
more
Dietitian UK http://www.dietitianuk.co.uk/

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