Paleo Zucchini Noodle Pizza

Paleo Zucchini Noodle Pizza is a delightful fusion of Italian and Chinese flavors, featuring a savory crust made from spiralized zucchini and topped with a medley of fresh vegetables and aromatic spices. This healthy, gluten-free dish is perfect for a quick weeknight dinner or a fun meal with friends.

Ingredients

• Zucchini - 2 medium (about 300g)
• Egg - 1 large
• Almond flour - 60g
• Garlic powder - 1 tsp
• Dried oregano - 1 tsp
• Salt - 1/2 tsp
• Ground black pepper - 1/4 tsp
• Coconut oil - 1 tbsp (for frying)
• Cherry tomatoes - 100g, halved
• Bell pepper - 1/2 medium, diced
• Mushrooms - 100g, sliced
• Green onions - 2, chopped
• Fresh basil - a handful, for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Spiralize the zucchini using a spiralizer and place the noodles in a clean kitchen towel, twisting it to remove excess moisture.
3. In a mixing bowl, combine the zucchini noodles, egg, almond flour, garlic powder, dried oregano, salt, and pepper. Mix until well combined.
4. Line a baking tray with parchment paper and spread the zucchini mixture into a pizza shape, about 1 cm thick.
5. Bake the crust in the preheated oven for about 15 minutes or until it starts to turn golden brown.
6. Meanwhile, heat coconut oil in a skillet over medium heat. Add the bell pepper and mushrooms, sautéing for 3-4 minutes until softened.
7. Remove the crust from the oven and top it with the sautéed vegetables and cherry tomatoes.
8. Return the pizza to the oven and bake for an additional 10 minutes.
9. Once done, remove from the oven, garnish with fresh basil, and slice to serve.

Nutrition

• Calories: 290
• Protein: 9 g
• Carbs: 16 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for a Paleo diet.
• Rich in vitamins and minerals from fresh vegetables and zucchini.

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