Pizza with zucchini crust

Ah, who doesn't love pizza? I know I do! I love pizza the traditional way, but making a healthier version ain't bad at all. Even though the stuffing is nothing else than vegetables, the crust plays a big role, when it comes to counting calories. You could easily add the kind of stuffing YOU like on your pizza and you can even use a ready-to-use tomato sauce, if you're not really in the mood for making your own.

The pizzas don't end up that big, but the crusts will get you full in a good way, instead of the way a traditional pizza can leave you with a heavy feeling.


Serves 2
What do I need?
1 zucchini
A little less than 1/2 cup almonds, blended to flour
1/2 grated mozarella
1 tsp dried oregano
1 clove garlic, minced
A pinch of salt
1 egg

1 can of diced tomatoes
1 tbsp olivenolie
2 cloves garlic, minced
1 tsp dried oregano
Salt and pepper

Fresh mozarella
Fresh basil leaves


How do I do?
Preheat the oven to 200 degrees celcius/450 fahrenheit.
Grate the zucchini (or use a food processor) and drain it, using a tea towel. It's really important to drain it from as much water as possible, otherwise it won't stick together. Mix the well-drained zucchini with almond-flour, cheese, garlic oregano, salt and egg. Divide it into two balls and press it out on a lined baking sheet. Make sure that the crust is even, especially the edges or they'll darken really fast. Throw the crusts in the oven and let 'em bake for 10-15 minutes, until they're lightly brown.

While the crusts cook, use the time to make the tomato sauce. Heat a pan with the olive oil. Let the garlic fry shortly, don't let it burn! Add the tomatoes and oregano, and let it cook for a few minutes, until it's not too liquid.

Take the crusts out of the oven and spread the tomato sauce and stuffing on 'em. Throw 'em back in the oven for about 2-3 minutes (5 minutes tops!) and serve with a few fresh basil leaves.