Flourless zucchini pizza is a valid alternative to traditional pizza prepared with water, flour and yeast.

Very tasty and with a pleasant taste, it represents one of those quick and easy recipes to keep at hand for a light family dinner.

It can be eaten as a single dish, or cut into wedges and served as a vegetarian main course.

The ingredients to prepare the base are: zucchini, eggs, parmesan, a little breadcrumbs, aromatic herbs and salt.

As you may have noticed, this pizza is yeast-free and also quite cheap …

so we can indulge in it without too much guilt for the line and for the wallet.

In the past I have tried many versions of this fake pizza with little satisfaction, they were often moist and tasteless.

Finally, however, I have found the combination of ingredients that satisfies me and so I’m going to propose it below.

Of course the gasket can be modified according to your tastes and needs.

However, I advise you not to overdo it with the filling and also to add fresh aromatic herbs in the tomato sauce.

I will also explain to you how to avoid that the fake zucchini pizza remains moist on the bottom ….

Do you want to try it? Then Get the recipe!

How to make flourless zucchini pizza:

Wash the zucchini, trim them, dry them and grate them with a grater with large holes.

Put them in a colander, salt them lightly and let them rest for 15 minutes, so that they lose some of their water.

Meanwhile, prepare the ingredients for the filling: peel and slice the onion, then soak it in cold water until ready to use it.

Remember to change the water at least a couple of times.

This way the onions will be more digestible.

After the necessary time, squeeze the zucchini well with your hands and transfer them to a bowl.

Add the egg, breadcrumbs, Parmesan and a little oregano.

Mix very well in order to mix all the ingredients.

Divide the dough into two pizza pans with a diameter of 28 cm lined with parchment paper.

With the back of a spoon or with your hands, level the mixture and give it the shape of the classic pizza.

Cooking the flourless zucchini pizza:

Bake at 200° for about 20 minutes in static mode, then switch to ventilated mode for 4-5 minutes, so that the surface becomes a little golden and dries slightly.

Meanwhile, pour the tomato puree into a deep dish, add a little oil, salt and oregano, stir and let it rest.

Coarsely grate the mozzarella, so it will melt quickly and homogeneously.

Also prepare the other ingredients, chop the tuna and anchovies, rinse the capers and drain the Taggiasca olives, dry the onion you left in the water.

When the top of the pizzas are dry and the edges are lightly browned, it will be time to turn them over to cook underneath as well.

Then proceed as follows: remove from the oven one pan at a time.

Position yourself on a work surface and, with the help of an oven glove, place a sheet of parchment paper on top of the pizza.

Now turn the pizza upside down on a baking sheet in the oven, remove the paper on the surface and finish cooking for 4-5 minutes, always in the ventilated mode.

(I suggest you watch this step in the video at the end of the recipe)

Once cooked, take the pizzas out of the oven and add the toppings, I propose some fillings:

For the tuna pizza: pour a few tablespoons of tomato sauce, mozzarella, tuna, onions and a sprinkling of Parmesan.

For the pizza with olives: pour the tomato sauce, mozzarella, chopped anchovies, some olives, some capers and a sprinkling of Parmesan.

Bake until the mozzarella has melted.

Wait a few minutes before serving.

If you can, let them cool on an oven rack to remove some of the moisture.

Anna’s advice:

• If you want a homogeneous cooking, without having to flip the pizzas, you can do it this way. Halfway through cooking, grab the parchment paper and remove the pizzas from the round pans. Place them directly on the oven trays and cook for the remaining time. this way they won’t stay too wet underneath.
• If you have a fairly liquid tomato puree, use a couple of spoons less.

Who wants a slice?

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