Pizza without all the carbs and grain, plus added vegetables!

When working with courgette for baking the trick is to squeeze all the water out.

In order to do that I shred the courgette with my food processor and then wrap it in a kitchen towel and squeeze it until most of the water has gone and the shredded courgette has shrunk quite a bit in size.

The crust will stay soft when baked but you’d never know it’s packed with vegetables! This is picky-eater approved!

Courgette Crust Pizza

Courgette Crust Pizza


    For the crust:
  • 1 big marrow or 4 courgettes
  • 100 g coconut flour (or flour of your choice)
  • 2 eggs
  • Salt
  • For the topping:
  • 1/2 head of broccoli
  • 1 tin of tuna
  • 100 g tomato paste
  • 150 g cheese of your choice (I used cheddar)


  1. Shred the courgette or marrow using a food processor. Place on a clean kitchen towel of cheese-cloth and squeeze out water
  2. Combine the shredded and dry courgette with the flour and eggs and blend well using a food processor
  3. Place mixture on a large backing tray lined with parchment paper and spread out to form a pizza shape
  4. Bake in the oven for 20 mins at 200 degrees or until golden brown
  5. In the meantime, cut the broccoli into small pieces and steam for 4 minutes
  6. When the crust is ready, spread with tomato paste and then layer with broccoli and tuna (or top-ping of your choice)
  7. Finally, top with grated cheese and place in the oven for another 5–10 minutes

Courgette Crust Pizza
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