P I Z Z A

grilled eggplant & goat's cheese pizza on a 'no cauliflower' crust

A wholesome, low FODMAP, gluten free & fructose friendly recipe by Friendly Little Kitchen

C R U S T

2 medium zucchini 1 cup broccoli florets 2 tsp salt 3 eggs 2/3 cup almond meal 1/4 cup buckwheat flour 1 tbsp grated parmesan 1 tsp dried oregano Handful of fresh basil, diced

T O P P I N G S

200g chopped tinned tomato 1 eggplant, thinly sliced 60g goats cheese Kalamata olives, halved Fresh basil

Place zucchini, broccoli & salt in a food processor & pulse til a fine rice-like texture. Remove into a sieve & place over another bowl. Set aside for 15min & press on the mixture to release some liquid. Meanwhile, whisk together eggs, almond meal, buckwheat flour, parmesan, oregano & basil in a separate bowl. Once you've squeezed the zucchini & broccoli, mix this through the egg mixture. Preheat oven to 200C & line 2 trays with baking paper. Pour half the mixture on each tray, & with the back of a spoon, press into a circle about 1cm high. Place in oven for approx 25-30mins or til firm & starting to brown. Place the tinned tomato in a small saucepan with a generous sprinkle of salt & oregano, allow to simmer while the base cooks. Fry eggplant slices in olive oil. Now you're ready to remove the bases from the oven & prepare your pizza. Smear on tomato sauce, lay the eggplant, crumble on goats cheese, sprinkle on olives & add a sprinkle of salt & pepper. Place back in the oven for 10mins. Top with fresh basil & enjoy!

www.friendlylittlekitchen.com #pizza #food #healthy #glutenfree #lowfodmap #recipe

Share This Story

Autoplay:

get the app