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
- 2 eggs
- 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.