This heart healthy pizza recipe has a zucchini base and healthy toppings like eggs, chicken, fresh herbs and veggies!
ZUCCHINI PIZZA BASE
Ingredients
500g zucchini, grated (approx. 4 medium zucchinis)
½ cup (40g) grated parmesan cheese
⅓ cup quinoa flour
½ tsp dried Italian herbs
1 egg, beaten
Method
Preheat oven to 200°C/180°C (fan-forced) and line a pizza tray with baking paper
Squeeze grated zucchini to remove as much moisture as possible. Toss into a bowl along with parmesan, flour, herbs and egg. Mix well
Spoon zucchini mixture onto prepared baking tray to form a 25-30cm round or oval base, approx. 1cm thick. Bake 20 minutes or until golden
TOPPINGS
Ingredients
3 asparagus stalks, base trimmed
1 tbsp low salt pizza sauce
50g diced cooked skinless chicken
¼ cup finely sliced roasted red capsicum
4 bocconcini, halved
Olive oil cooking spray
3 small (50g each) eggs
Fresh basil for garnish (optional)
Method
Using a potato peeler, slice asparagus lengthways into thin slices
Spoon pizza sauce over pizza crust and arrange asparagus, chicken, capsicum and bocconcini over the top, leaving space for 3 eggs. Spray with cooking spray
Crack eggs into each space and bake 10-12 minutes or until egg whites are set and yolks still creamy. Stand 5 minutes. Garnish with basil leaves and serve warm
Tips & Hints
Use any gluten free flour such as wholemeal spelt, almond flour or buckwheat flour.
