Courgette crust pizza

Fancy a slice?

Yes, Yes I do, but I won’t be eating any of the tasty pizza available from your local pizzeria. I think I’ll go for the low carb, tummy-friendly option of courgette pizza crust. There is nothing better than getting a sneaky treat without having to deal with that horrible bloated and sick feeling.

Eat more it is good for you!

To make this recipe as healthy as possible, I have packed in heaps of courgettes. The eggs help bring up the protein content which is a nice bonus. 

Courgette can be soggy

When working with courgettes in this kind of recipe, it is important to remove as much moisture as possible. You don’t end up with a sloppy meal. To get the liquid out, I like to finely grate the courgette into a clean kitchen cloth. Then create a ball then squeeze as hard as possible. I like to do the squeezing in batches to make sure I don’t miss any liquid that is hanging around. This means you end up with a dry base that will bind together and give you more of a crisp pizza base.

Homemade pizza sauce

To complement this tasty pizza base, I like to use my homemade pizza sauce, topped with some fresh basil from the garden, which makes this the perfect pizza.

Courgette crust pizza recipe

Ingredients

  • 8 cups courgette, grated
  • 1 cup cheddar cheese, grated
  • 1/3 cup coconut flour
  • 2 garlic cloves, minced
  • 3 tsp. dried oregano
  • 1 tsp. basil
  • 2 eggs, beaten
  • 1/2 tsp. salt
  • Pizza sauce
  • Mozzarella cheese 
  • Pizza toppings of choice

Preheat the oven to 300 degrees C/ 550 degrees F. 

If you have a pizza stone put it in the oven while it preheats. 

If you do not have a pizza stone put a baking tray in the oven to heat up.

Grate the courgette and press it to remove any excess liquid, I like to use a clean cotton dishtowel.

In a large bowl, combine the courgette with the cheese, flour, garlic, oregano, basil, eggs, and salt.

Mix everything together with your hands; make sure it is evenly combined.

Cut a piece of baking paper that fits onto your pizza stone or baking tray.

Put the baking paper onto a chopping board so that it is easy to transfer the pizza crust to the oven.

Lay out your pizza dough mix onto the baking paper or a silicone liner. 

Use your fingers to spread it out; you should spread it out to a thickness of about 1 cm.

Transfer your pizza crust on the baking paper to the preheated pizza stone/baking tray.

Bake until the crust starts to brown, usually between 8 15 minutes, it will depend on your oven.

Once cooked take the pizza out of the oven, be sure to leave it on the baking paper when you take it out of the oven.

Top your pizza then put it back into the oven and bake for about 5 minutes.

“Courgette

  • Servings: 6
  • Rating: ★★★★★
  • Print

“These



Credit: Cath @ easycleaneats

Ingredients

  • 8 cups courgette, grated
  • 1 cup cheddar cheese, grated
  • 1/3 cup coconut flour
  • 2 garlic cloves, minced
  • 3 tsp. dried oregano
  • 1 tsp. basil
  • 2 eggs, beaten
  • 1/2 tsp. salt
  • Pizza sauce
  • Mozzarella cheese
  • Pizza toppings of choice

Directions

  1. Preheat the oven to 300 degrees C/ 550 degrees F.
  2. If you have a pizza stone put it in the oven while it preheats.
  3. If you do not have a pizza stone put a baking tray in the oven to heat up.
  4. Grate the courgette and press it to remove any excess liquid, I like to use a clean cotton dishtowel.
  5. In a large bowl, combine the courgette with the cheese, flour, garlic, oregano, basil, eggs, and salt.
  6. Mix everything together with your hands; make sure it is evenly combined.
  7. Cut a piece of baking paper that fits onto your pizza stone or baking tray.
  8. Put the baking paper onto a chopping board so that it is easy to transfer the pizza crust to the oven.
  9. Lay out your pizza dough mix onto the baking paper or a silicone liner.
  10. Use your fingers to spread it out; you should spread it out to a thickness of about 1 cm.
  11. Transfer your pizza crust on the baking paper to the preheated pizza stone/baking tray.
  12. Bake until the crust starts to brown, usually between 8 15 minutes, it will depend on your oven.
  13. Once cooked take the pizza out of the oven, be sure to leave it on the baking paper when you take it out of the oven.
  14. Top your pizza then put it back into the oven and bake for about 5 minutes.

Nutrition

Per Serving: 277 calories; 26 g fat; 27 g carbohydrates; 16 g protein

Equipment

  • Grater
  • Kitchen cloth/ dishtowel
  • Bowl
  • Spoon
  • Pizza stone/baking tray
  • Measuring cups
  • Measuring spoons
  • Kitchen towel 
  • Baking paper or a silicone liner

Macros

The macros as for the pizza base only not for any toppings

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

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