Courgette-based pizza with pesto chicken and vegetables

(Makes 1 pizza, about 6 slices)

This snazzy pizza is very gourmet and so light in calories - it's the perfect way to keep that winter weight away from your hips. When the courgette base becomes crisp and crusty, it's even better than a real pizza.


Courgette crust

8 cups shredded courgette
2/3 cup almond flour
2 cloves garlic, grated
3 tsp dried oregano
1 tsp basil
2 eggs, beaten

Pizza topping

4 tomatoes, quartered

Pasta sauce

1 tsp basil
150g chicken breast, sliced
1 jar pesto paste
½ red onion
1 red pepper, chopped


Preheat oven to 280°C. Mix the courgette with 1 tsp salt and put aside for 20 minutes. Then squeeze the moisture out of the mix with your hands and then by wrapping it up in a clean tea towel. Mix together the courgette, almond meal, garlic, oregano, basil, eggs, and 1 tsp salt. On a tray with parchment paper, spread the mixture into a circle. Put the tray in the oven and bake for 10 minutes or until the crust starts to brown. Take pizza out and top with all toppings. Place the pizza back in the oven and cook for a further 20 minutes or until chicken is cooked through.


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