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Serve immediately for the best texture and flavor.
Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
This pizza is perfect alongside a fresh salad or steamed vegetables.
Variations:
Add fresh herbs like basil, oregano, or parsley to the batter for extra flavor.
Use almond or coconut flour instead of all-purpose flour for a gluten-free version.
Top with sliced tomatoes, olives, or grilled chicken for added protein and taste.
FAQ:
Q: Can I bake this zucchini pizza instead of cooking on the stove?
A: Yes, bake at 180°C (350°F) for 15-20 minutes until the base is firm and golden.
Q: How do I prevent the zucchini base from being soggy?
A: Make sure to squeeze out as much moisture as possible from the grated zucchini before mixing.
Q: Can I make this recipe vegan?
A: Substitute eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use vegan toppings.
Q: Is this recipe low-carb?
A: Yes, it’s a low-carb alternative to traditional pizza.
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