This pizza has a different dough, because it does not have flour or baker’s yeast, but it has a vegetable, for a green result and rich in vitamins. The combination of the ingredients, of the dough of this baked courgette pizza, is so original and every bite is enjoyed.
As a bonus, it’s not too difficult to prepare compared to a more classic recipe. With chickpea flour in this case, it is suitable for people with gluten intolerance as well. The result is a unbeatable vegetable pizza and it accommodates, to the toppings that you like the most: like the classic tomato sauce and mozzarella cheese or more gourmet with pear, Roquefort (or goat) cheese and nuts.
Turn on the oven to 180ºC.
Grate the zucchini and let stand for 5 minutes. Then remove the water from the vegetables by pressing with your hands, with a strainer, with a cloth or a vegetable milk bag.
In a bowl, mix the excess vegetables with the chickpea flour, oregano, salt and pepper and integrate until smooth. dough with consistency. Of course, it should not be excessively wet. The need and amount of flour will depend mainly on the water that drains from the zucchini.
Then form the pizza base, in a source with parchment paper or silicone plate. Bake for 10 minutes initially, remove from the oven and cover with the tomato sauce, mozzarella cheese and bake again for another 10 to 15 minutes until the cheese melts.
Remove from the oven and serve to enjoy with fresh or dried basil.
Paderno 47680-40 Silpat Mat, Baking Base, Non-Stick, Washable and Reusable, Silicone, 40X30 cm
With what to accompany the pizza with zucchini dough
This pizza with zucchini dough is very tasty to eat with your hand Along with a cucumber lemonade or a glass of sangria enjoying the summer, with an ice cream for dessert. The good thing about this pizza recipe is that it turns out very refreshing and lightwithout being heavy on the stomach, satisfies hunger and the craving for pizza.
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