Courgette Pizza



Preheat oven to 180°C/350°F/Gas 4 and line a baking tray with parchment paper. Place the grated courgette on a clean tea towel and sprinkle over the salt. Leave to sit for 10 minutes.


Gather the tea towel around the courgette and squeeze out as much liquid as possible, to prevent your pizza from being soggy.


Transfer the courgette to a bowl and add the ground flax, nutritional yeast, garlic and a grind of black pepper. Mix well until combined.


Lightly oil the parchment paper, on the baking sheet, and using a mediumsized plate as a stencil draw a circle on the paper. Scoop the courgette mix into the circle and spread out with a spatula, using the template as a guide. Transfer to the oven and bake for 25-30 minutes.


Once baked, spoon over some tomato sauce, your toppings, and dairy-free cheese, if using. Bake again for a few minutes.


Remove from the oven and scatter over plenty of fresh basil. Season generously with cracked black pepper and serve.


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