Zucchini Pizza

This Gluten-Free Japanese Zucchini Pizza features a savory, umami-rich base made from zucchini, topped with melted cheese, fresh vegetables, and a hint of traditional Japanese flavors. A deliciously unique twist on pizza that's light yet satisfying!

Ingredients

• Zucchini - 2 medium
• Egg - 1 large
• Rice flour - 50 grams
• Shredded mozzarella cheese - 100 grams
• Diced bell pepper - 50 grams
• Sliced mushrooms - 50 grams
• Green onions - 2 stalks
• Soy sauce - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Dried oregano - 1/2 teaspoon
• Sesame seeds - 1 tablespoon

Steps

1. Preheat your oven to 200°C (400°F).
2. Grate the zucchinis using a box grater or food processor, then place them in a clean kitchen towel and squeeze out as much moisture as possible.
3. In a mixing bowl, combine the grated zucchini, egg, rice flour, salt, black pepper, and dried oregano until well mixed.
4. Line a baking sheet with parchment paper and spread the zucchini mixture into a round pizza shape, about 1 cm thick.
5. Bake the zucchini crust in the preheated oven for 15 minutes or until the edges are golden and the crust is firm.
6. While the crust is baking, prepare the toppings by chopping the bell pepper, mushrooms, and green onions.
7. Remove the crust from the oven, brush it lightly with olive oil, and drizzle soy sauce over it.
8. Sprinkle shredded mozzarella evenly over the crust, then add the diced bell pepper, sliced mushrooms, and green onions on top.
9. Return the pizza to the oven and bake for another 10 minutes, or until the cheese is bubbly and golden.
10. Once done, remove from the oven, sprinkle with sesame seeds, slice, and serve hot.

Nutrition

• Calories: 290
• Protein: 15 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 120 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Low in calories, making it a great option for weight management.
• Rich in vitamins and minerals from zucchini and fresh vegetables.

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