Zucchini Scallion Pancake Pizza

Zucchini Scallion Pancake Pizza combines the delightful flavors of traditional Chinese scallion pancakes with a healthy twist, perfect for those looking for a low-carb pizza alternative. This dish is not only delicious but also packed with fresh ingredients that will leave you satisfied and nourished.

Ingredients

• Zucchini - 200 grams
• Scallions - 50 grams (about 4-5 stalks)
• Almond flour - 70 grams
• Egg - 1 large
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons
• Mozzarella cheese - 100 grams, shredded
• Tomato sauce - 100 grams (low sugar)
• Dried oregano - 1 teaspoon

Steps

1. Grate the zucchini and place it in a clean dish towel, twisting to squeeze out excess moisture.
2. Chop the scallions finely and set aside.
3. In a mixing bowl, combine the grated zucchini, chopped scallions, almond flour, egg, garlic powder, salt, and black pepper. Mix until well combined.
4. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Pour the zucchini mixture into the skillet, spreading it evenly to form a pancake.
5. Cook for about 5-7 minutes on one side until golden brown, then carefully flip and cook for another 5-7 minutes until fully cooked and golden.
6. Once the pancake is cooked, transfer it to a baking sheet. Spread the tomato sauce evenly over the top and sprinkle with shredded mozzarella cheese and dried oregano.
7. Preheat your oven to 200°C (400°F) and bake the pancake pizza for 10-12 minutes, or until the cheese is bubbly and golden.
8. Remove from the oven, slice, and serve hot.

Nutrition

• Calories: 320
• Protein: 18 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 186 mg
• Total Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from zucchini and scallions, supporting overall health.

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