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Courgette Pizza Base

8/31/2017

1 Comment

 
Picture
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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