Not just gluten free, but also ultra low in carbs. Inspired by a recent cauliflower cheese tart where I used a cauliflower crust, I thought I’d try to use some of the glut of courgettes we get at this time of year on our allotment in another unusual way.
The topping is a standard pizza topping and you can use pretty much whatever you like. The crust uses grated courgettes with a few additions to help it bind.
For the base
2 medium courgettes – grated
100g cheddar cheese – grated
1-2 tablespoons polenta
For the topping
4-5 ripe tomatoes
Glug of olive oil
1 clove garlic
Fresh basil leaves
1 ball of mozarella
Place the grated courgettes into a clean tea towel and squeeze as much liquid out as possible. Give it a few goes as you’ll be surprised just how much water they hold.
Empty into a bowl, add the grated cheese, egg and polenta and stir well.
Oil a baking tray or pizza stone then spread the mixture out of the tray as thinky as possible. I used a fork to press it down firmly.
Heat your oven to its maximum temperature – usually between 250C and 280C. Place the tray in the oven for around 15 minutes until the base is dryish and starting to brown at the edges.
While the base is cooking, make your sauce and prepare your other ingredients.
I finely chopped the tomatoes then placed in a pan with some olive oil and garlic. Add a touch of salt and sugar then simmer until thickened slightly.
Slice your mushrooms.
Take the base from the oven, spread the tomato sauce over, then dot with basil leaves. Cover each leaf with a torn chunk of mozarella – this will stop the basil from burning. Dot the rest of the cheese over then spread out your sliced mushrooms. Touch of black pepper, drizzle of olive oil then back in the oven for 10-12 minutes until the cheese is bubbling and it looks like a real pizza.