Courgette Crust Pizza
Courgette Crust Pizza - Primal, Paleo, Kid Friendly and Clean Eating
Fancy a slice?
Yes, Yes I do, but I won't be eating any of the tasty pizza available from your local pizzeria. I think I'll go for the low carb, tummy friendly option of courgette pizza crust. There is nothing better than getting a sneaky treat without having to deal with that horrible bloated and sick feeling.
Eat more it is good for you!
To make this recipe as healthy as possible, I have packed in heaps of courgettes. The eggs help bring up the protein content which is a nice bonus.
Courgette can be soggy
When working with courgettes in this kind of recipe, it is important to remove as much moisture as possible. You don't end up with a sloppy meal. To get the liquid out, I like to finely grate the courgette into a clean kitchen cloth. Then create a ball then squeezing as hard as possible. I like to do the squeezing in batches to make sure I don't miss any liquid that is hanging around. This means you end up with a dry base that will bind together and give you more of a crisp pizza base.
Homemade pizza sauce
To complement this tasty pizza base, I like to use my homemade pizza sauce, topped with some fresh basil from the garden makes this the perfect pizza.
Courgette pizza crust with cheese and basil topping
Courgette Crust Pizza Recipe
Ingredients
8 cups courgette, grated
1 cup cheddar cheese, grated
1/3 cup coconut flour
2 cloves garlic, minced
3 tsp. dried oregano
1 tsp. basil
2 eggs, beaten
½ tsp. salt
Mozzarella cheese
Pizza toppings of choice
Courgette pizza crust ingredients
Instructions
Preheat oven to 300 degrees C/ 550 degrees F.
If you have a pizza stone put it in the oven while it preheats.
If you do not have a pizza stone put a baking tray in the oven to heat up.
Grate the courgette and press it to remove any excess liquid, I like to use a clean cotton dishtowel.
In a large bowl, combine the courgette with the cheese, flour, garlic, oregano, basil, eggs, and salt.
Mix everything together with your hands; make sure it is evenly combined.
Cut a piece of baking paper that fits onto your pizza stone or baking tray.
Put the baking paper onto a chopping board so that it is easy to transfer the pizza crust to the oven.
Lay out your pizza dough mix onto the baking paper.
Use your fingers to spread it out; you should spread it out to a thickness of about 1 cm.
Transfer your pizza crust on the baking paper to the preheated pizza stone/baking tray.
Bake until the crust starts to brown, usually between 8 – 15 minutes, it will depend on your oven.
Once cooked take the pizza out of the oven, be sure to leave it on the baking paper when you take it out of the oven.
Top your pizza then put it back into the oven and bake for about 5 minutes.
Fresh from the oven and ready to eat
Practical bits
Prep time
15 minutes
Cooking time
15 minutes
Equipment
Grater
Kitchen cloth/ dishtowel
Bowl
Spoon
Pizza stone/baking tray
Macros
The macros as for the pizza base only not for any toppings
Servings - 4
Calories per serving 277
Fat 16g
Carbs 17g
Protein 16g
* macro breakdown is estimated on average values of ingredients
