Courgette Pizza Base

A delicious alternative to a grain based pizza
(gluten free, yeast free, egg free, dairy free option)

Serves 2
 
INGREDIENTS
1 1/2 cups of grated courgette
1/2 cup of grated carrots
½ cup of ground almonds
1 chickpea egg substitute (4 tbsp. chickpea flour + 4 tbsp. water)
1 tbsp. coconut oil, rice bran oil
½ tsp. oregano
Fresh basil
Passata
Goats/Sheeps Feta (or vegan cheese optional)
Any other veggies you would like
 
DIRECTIONS

1. Place the grated courgettes in a strainer
2. Sprinkle with sea salt and place over a bowl
3. Leave to sit for 30 minutes
4. Preheat oven to 200C
5. Place grated courgettes in a dry dish towel and squeeze out all of the liquid
6. Mix the chickpea egg substitute and let sit for 5 minutes
7. Combine all of the ingredients in a bowl until a dough forms (sticky but not too dry)
8. Line a baking tray with parchment paper and spread out the courgette base, press down with hands
9. Place on the bottom rack for 20 minutes, move to top for 5 then flip over the base and cook for another 5-10 minutes
10. Top with your ingredients of choice (passata, peppers, aubergine, courgettes, fresh rocket, sundried tomatoes, greek/sheeps feta)
11. Place back in oven for a few minutes if you are using goats/sheep cheese
12. Serve with a raw salad (could use base for a snack as well)

Adapted from www.glutenfreehomemaker.com 

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