LOW CARB KETO ZUCCHIZZA - QUEENKETO PIZZA
Prep time
Cook time
Total time
Is it Fat Head pizza? Is it cauliflower pizza? No, it's Zucchizza. No pre-cooking or melting. One bowl. Incredibly pizza-like and amazingly tasty.
Author: Antya
Recipe type: Main Course
Cuisine: Ketogenic. LCHF. Low Carb. Grain Free. Gluten Free.
Yield: 4
Ingredients
For the pizza base:
- 1 large courgette (about 250g)
- 1 egg
- 200g grated mozzarella or pizza cheese
- 2 tbsp extra virgin olive oil
- 30g fine coconut flour
- pinch of ground black pepper
- pinch of paprika
- pinch of fine himalayan pink salt
- 1 tsp dried oregano
- 1 tsp dried basil
For the tomato sauce:
- 2 tbsp extra virgin olive oil
- 100g passata/sieved tomatoes
- 1 small garlic clove (minced)
- 1 thumb-sized piece of shallot (minced)
- pinch of fine Himalayan pink saltand pepper
- pinch of organic broth granules
- 5-6 fresh oregano leaves (chopped) - or 1 tsp dried oregano
- 1 tbsp fresh basil (chopped) - or 1 tsp dried basil
- 30-50ml water
Instructions
- grate courgette, form a ball and place it in the centre of a muslin cloth or lint-free tea towel.
- standing over your sink, wring and squeeze over and over again, until no more water leakes out.
- add everything else and squeeze through your fingers to mix all ingredients well; you should end up with a dough-like ball.
- pre-heat oven to 160ºC fan (180ºC static).
- line a pizza tray (preferably one with holes) with parchment paper, pour a few drops of olive oil on top and smear the whole paper.
- place your dough in the middle and start spreading it out with your fingers and your palm, until flat, uniform and thin enough to cover the whole tray.
- now slide it back out of the pizza tray, reline the tray with a fresh sheet of parchment paper smeared with a little olive oil, flip the pizza dough over it and remove the first parchment paper.
- bake for about 20 mins until golden brown, then turn it over, peel paper off and continue to bake for another 10 minutes.
- add tomato sauce and toppings to the base only when it has cooled down completely.
- turn oven up to 180ºC fan (210ºC static) and bake for a further 5-6 mins until cheese has melted.
make a tasty tomato sauce while the pizza base is cooking:
- put all ingredients in a small pan and cook on low heat for 5 mins, then set aside to cool down.
- just before using it, add water if too dense (do not re-heat - it must be cold).
- spread on your zucchizza base before adding your choice of toppings.
Notes
The process of spreading the dough and then flipping it, is so as to prevent the parchment paper from sticking to the pizza during baking.
Macros are for base only - tomato sauce and /or any toppings excluded.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use.
Macros are for base only - tomato sauce and /or any toppings excluded.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use.
Nutrition
Serving: ¼ slice Calories: 288 Fat: 22.4g Net Carbs: 3.7g Protein: 16.5g
Recipe by Queen Keto at https://queenketo.com/low-carb-keto-zucchizza-queenketo-pizza/