Recipes

Ingredients

Pizza:

• 2 zucchini
• 1 handful of chives
• 4 eggs
• 100 g almond flour
• 1 tsp turmeric
• 1/2 tsp salt

Sauce:

• 1 onion
• olive oil
• 1 garlic clove crushed
• 1 can diced tomatoes
• 1 tbsp oregano
• salt and pepper to taste

Topping:

• 150 g grated (vegan) cheese
• 2 handfuls of spinach
• 1 handful of fresh basil

Preparation

• Preheat the oven to 200 degrees and line two baking trays with baking paper.
• For the pizza base, coarsely grate the courgettes and finely chop the chives. Mix the zucchini with a fork in a bowl with the eggs, almond meal, chives, turmeric and salt. Divide the zucchini mixture between the two baking trays.
• Using the back of a tablespoon, shape into a pizza crust. Place the baking trays in the oven and bake for 15 minutes.
• In the meantime, make the tomato sauce. Finely chop the onion, heat olive oil in a pan and fry the onion and garlic.
• Add the diced tomatoes, oregano, salt and pepper and simmer for 5 minutes.
• Remove the bottoms from the oven and spread the tomato sauce over them. Top with cheese or a topping of your choice and bake for another 10 minutes until the pizza base turns golden brown on the edge and the cheese has melted.
• Remove from oven and garnish with spinach and basil.

Lunch Dinner