FREE SHIPPING on U.S. Orders Over $49

Pizza Margherita with Zucchini Crust

Print

Looks like a pizza, tastes like a pizza, it´s a pizza!! I finally came up with the real deal. Not just for me but also for my fellow low fodmappers, celiacs and clean eating lovers. Yeah!!!

The special ingredient for the best natural crust ever is…. a vegetable!

Further Food Commentary:

Rice flour is a nutritious nuttier alternative to the ubiquitous wheat flour as it's high in protein, iron,
fiber and vitamin B. One serving also provides more than 20% of recommended amount of magnesium,
11% potassium and more than 100% manganese. Rice flour can also be used to thicken sauces, coat
fish and produce cakes and breads. I’m quite familiar and a big fan of using cauliflower as a means of making pizza crust and after a bit of thought, it makes sense that zucchini would work equally well! Great creativity! In just one cup of zucchini, it contains 21 calories, boasting 24% of recommended intake of vitamin C and 43% of recommended intake of healthy eyesight promoting lutein and zeaxanthin. In addition, with the use of oregano, one obtains an excellent amount of vitamin K and manganese, which plays a role in reversing affect of ‘blood thinning’ medications.


By Nikki Nies, MS, Nutritionist
array(1) { [0]=> array(3) { ["thumb"]=> string(89) "https://www.furtherfood.com/wp-content/uploads/2015/10/pizza-4-e1445912347349-150x150.jpg" ["full"]=> string(66) "https://www.furtherfood.com/wp-content/uploads/2015/10/pizza-4.jpg" ["attachment_id"]=> string(4) "8520" } }

Pizza Margherita with Zucchini Crust

Stars ( Reviews)

  • Prep Time:15 mins
  • Cook Time:1 hour
  • Servings: 2

Ingredients

For the Pizza Crust:
1 cup/ 130 grams zucchini (skinless, grated and squeezed dry)
1 egg
½ cup/ 70 grams rice flour
½ cup/ 70 grams millet flour
4 tablespoons tapioca
1/8 teaspoon salt
1 tablespoon extra virgin olive oil

 

For the Pizza Topping:
1 cup/ 120 grams mozzarella (thinly sliced)
1 teaspoon dried oregano
1/4 cup fresh basil
homemade tomato sauce
2 tomatoes (diced)
2 tablespoons extra virgin olive oil
1 garlic clove (with skin crushed, for infusing)
1/8 teaspoon salt
Optional: 1 chili pepper (seeds and membrane removed and minced)

Instructions

  1. Start by making the homemade tomato sauce.
  2. In a medium sauce pan, infuse the crushed garlic with skin in the olive oil on a fairly low hear for 2 minutes.
  3. Remove the garlic clove.
  4. Add the tomatoes and sauté for 10 minutes over medium-high heat.
  5. Lower the heat and simmer for at least 20 minutes. Add the chili peppers (optional) and salt and cook for about 5 minutes. Set aside.
  6. Preheat the oven to 200ºC/ 400ºF and line a baking tray or a pizza pan with parchment paper.
  7. Grate the skinless courgette (zucchini) into a colander and let drain.
  8. After a few minutes, place the zucchini in the middle of a kitchen towel, wrap and use your hands to squeeze as much water as you can (the more you extract, the better the crust will turn out).
  9. In a medium bowl, combine zucchini, egg, flours, tapioca, salt and mix well with your hands.
  10. Pat the zucchini mixture into a round pizza crust of 0.5 inch/ 1 cm high and a diameter of 12 inches/ 30 cm.
  11. Make some holes in the crust with a fork and brush the olive oil on top.
  12. Bake for 30 minutes, or until golden brown.
  13. Remove the crust from the oven and add first the tomato sauce (spreading evenly), then the mozzarella and sprinkle with oregano.
  14. Return to the oven for five to 10 minutes more or until the mozzarella is melted.
  15. Top with fresh basil, slice and serve.
    *NOTES:
    Low FODMAP safe quantities:
    1/2 cup/ 66 gr zucchini
    1/2 cup/ 60 gr mozzarella
    120 gr/ one tomato
    Therefore, the recommended serving is half of the pizza.
Start by making the homemade tomato sauce. In a medium sauce pan, infuse the crushed garlic with skin in the olive oil on a fairly low hear for 2 minutes. Remove the garlic clove. Add the tomatoes and sauté for 10 minutes over medium-high heat. Lower the heat and simmer for at least 20 minutes. Add the chili peppers (optional) and salt and cook for about 5 minutes. Set aside. Preheat the oven to 200ºC/ 400ºF and line a baking tray or a pizza pan with parchment paper. Grate the skinless courgette (zucchini) into a colander and let drain. After a few minutes, place the zucchini in the middle of a kitchen towel, wrap and use your hands to squeeze as much water as you can (the more you extract, the better the crust will turn out). In a medium bowl, combine zucchini, egg, flours, tapioca, salt and mix well with your hands. Pat the zucchini mixture into a round pizza crust of 0.5 inch/ 1 cm high and a diameter of 12 inches/ 30 cm. Make some holes in the crust with a fork and brush the olive oil on top. Bake for 30 minutes, or until golden brown. Remove the crust from the oven and add first the tomato sauce (spreading evenly), then the mozzarella and sprinkle with oregano. Return to the oven for five to 10 minutes more or until the mozzarella is melted. Top with fresh basil, slice and serve. *NOTES: Low FODMAP safe quantities: 1/2 cup/ 66 gr zucchini 1/2 cup/ 60 gr mozzarella 120 gr/ one tomato Therefore, the recommended serving is half of the pizza.

Nutrition Information

Per Serving:  Calories: 386; Total Fat: 23g; Saturated Fat: 6g; Monounsaturated Fat: 12g; Polyunsaturated Fat: 3g; Cholesterol: 86mg; Sodium: 321mg; Potassium: 385mg; Carbohydrate: 33g; Fiber: 4g; Sugar: 4g; Protein: 15g

Nutrition Bonus:  Calcium: 34%; Vit C: 31%; Vit A: 21%; Iron: 10%

Print
Coffee Lover's Collagen

Leave a comment

Your email address will not be published.

Send this to friend