We have tried a lot of different low-carb pizza base recipes, most of them just didn’t cut it for us. Usually, they were not bread like and you couldn’t really pick up the pizza to eat it. This one is the best we have come up with so far. Plus, you can actually swap out the courgette or marrow for Beauregard kumara etc (no need to squeeze moisture out) So pretty flexible for whatever you have in the garden.
Low-carb Pizza Base recipe
1 large courgette or piece of marrow, grated and liquid squeezed out (put in a cloth and twist until most of the moisture is gone)
½ cup psyllium husk
1 cup almond flour (or other seed or nut flour)
1 – 1 ½ cups grated cheese
1 cup water
1 tsp baking powder
Salt and pepper to taste
Preheat oven to 180° C
Mix courgette, cheese and dry ingredients together.
Beat eggs and water together, then add to dry ingredients.
Line two baking trays with baking paper.
Put half mixture on each tray and press out to about 5ml or less thick.
You should end up with two large pizza bases.
Bake for about 30 minutes or until golden brown and fully cooked.
Top with your favourite toppings and pop back in the oven for about another 20 minutes.
½ cup Pumpkin seeds (quantities of sunflower and pumpkin seeds can altered, as long as they equal 1.5 cups)
¼ cup Sesame seeds
½ cup Linseed (flaxseed) and/or Chia seed (I usually do 1/4 cup each)
½ tsp Salt
1 cup Water
1 serving sea salt, to sprinkle
Soak sunflower and pumpkin seeds overnight. This reduces phytic acid which makes seeds easier to digest.
Heat oven to 170C. Rinse and drain sunflower and pumpkin seeds. Add all the seeds and the salt in a bowl, pour in water and mix to combine. Leave for 15 minutes for the flax seeds to soften and bind everything. At this stage you can leave seeds whole or blend to a rough paste (Which is what we do)
Tip out on to a baking paper-lined oven tray and spread out as thin as possible (around 4mm thick) and sprinkle with some sea salt. Bake for 30 minutes.
Remove from the oven and slice into crackers, then return to the oven to cook for another 20-30 minutes until crisp and golden. If you find the outer crackers are cooking faster, you can remove them when ready and put the rest back in the oven to finish cooking. Sometimes depending on the oven, it is necessary to flip the crackers to cook the bottom evenly. Remove to a rack to cool then store in an airtight container.
Nut and seed breads are quite different to grain based breads, usually much denser, and lacking the fluffiness gluten breads have. But they get the job done, smeared with butter and your favourite spread, crammed with tasty sandwich fillings or dunked into hot soups. This is the best low carb bread recipe we have come across so far and is adapted from a Pete Evans recipe to suit our family.
½ cup psyllium husk
1 cup coconut flour
3 Tbsp chia seed
½ cup, heaped, L.S.A or other nut or seed flour
2 ½ tsp baking powder
1 ½ tsp sea salt
1 Tbsp apple cider vinegar
2 Tbsp melted butter or coconut oil
Preheat oven to 180°C
Line a loaf pan with baking paper.
Mix dry ingredients well.
Beat eggs and add to water and vinegar, pour into dry ingredients and add melted butter. Mix well, let sit for a couple of minutes and stir well again.
Put dough into loaf pan pushing down gently to full pan.
Bake for 1 ½ hours or until loaf sounds hollow when tapped.