Zucchini Pizza Base

For the zucchini pizza base, grate the zucchini and then squeeze well so that the zucchini lose a lot of water. From 500g zucchini should become about 400g.

Stir in the egg and cheese and press firmly onto a baking tray lined with baking paper, covering the whole tray with the mixture.

Bake dough at 180°C for about 45 minutes, in the last 15 minutes you can increase the temperature to 220°C. The dough should be golden brown and the edges crispy.

Now you can top the zucchini pizza base as you like and bake with the ingredients for another 15 minutes.

Preparation Tip:

The zucchini pizza crust is a great low carb alternative to conventional pizza crust and is also suitable for gluten intolerance.

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