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Grate the zucchinis, kohlrabi, and sweet potato. Place the zucchini in a strainer and let it sit for 10 minutes to release excess water. Squeeze out any remaining moisture from the zucchini.
Sauté the Leeks and Garlic:
In a large pan, melt the butter over medium heat. Add the chopped leeks and minced garlic, sautéing for about 5 minutes until softened and fragrant.
Combine the Vegetables:
Add the grated zucchini, kohlrabi, and sweet potato to the pan. Stir in the spinach and cook for another 5-7 minutes until the vegetables soften and release moisture. Season with salt, paprika, Italian herbs, and garlic powder to taste.
Make the Batter:
In a mixing bowl, whisk together the eggs, milk, flour, sour cream, and mayonnaise until smooth. Add the cooked vegetable mixture and stir to combine.
Prepare for Baking:
Preheat the oven to 180°C (350°F). Grease a baking dish with a little butter or oil. Pour the vegetable mixture into the dish and spread it out evenly. Top with the grated cheese.
Bake:
Place the dish in the oven and bake for 25-30 minutes, or until golden and set.
Prepare the Cucumber Garnish:
While the dish is baking, mix the sliced cucumber with the minced garlic and a pinch of salt to create a quick, refreshing garnish.
Serve:
Once the dish is baked and slightly cooled, slice it into squares and serve with the garlic cucumber topping on the side. Enjoy your healthier, veggie-packed pizza alternative!
Serving and Storage Tips:
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