Picture
Caption: P I Z Z A grilled eggplant & goat's cheese pizza on a 'no cauliflower' crust
Picture
Caption: A wholesome, low FODMAP, gluten free & fructose friendly recipe by Friendly Little Kitchen
Picture
Picture
Caption: 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
Picture
Picture
Caption: T O P P I N G S 200g chopped tinned tomato
1 eggplant, thinly sliced
60g goats cheese
Kalamata olives, halved
Fresh basil
Picture
Caption: 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!
Picture
Picture
Caption: www.friendlylittlekitchen.com
#pizza #food #healthy #glutenfree #lowfodmap #recipe