If I’m honest I never used to like pizza that much so giving it up when I started real foods was not a big problem. There used to be a time when even the thought of pizza would make me feel ill.
This was after I had watched the movie ‘She’s all that’, the scene when one of the guys cuts off his pubes, puts them on a pizza and tries to force the heroine’s brother to eat it….eurgh!
But seriously, this movie is a true classic, I love it!
Anyhow, back to the topic. Pizza.
I did warm up to pizza again in my uni years, especially after I’d had a drink (or two). Like a true student!
But even then I could never quite manage a whole pizza without feeling ill. This has changed with this awesome courgette pizza! I can’t get enough of it…
Being on the GAPS diet makes you want things like pizza, just simply for the reason that you can’t have it.
But then I came across zucchini pizza crust (that what the Americans call it) and all was good!
On the other hand my boyfriend is also totally addicted to pizza so naturally I jumped at the opportunity of feeding him some vegetables at the same time! This pizza is a win win situation.
For folks who are dairy intolerant, low FODMAP or strictly paleo you can just leave the cheese off and it’ll work (though I know it’s not the same without cheese)!
For low FODMAP you also need to be careful with coconut flour and you could also exchange that for cassava flour (though this is not GAPS/SCD legal).
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! So there you are, you can be on GAPS and have your pizza too…yay!
- 1 big marrow or 4 courgettes
- 100 g coconut flour (or flour of your choice)
- 2 eggs
- 1/2 head of broccoli
- 1 tin of tuna
- 100 g tomato paste
- 150 g cheese of your choice (I used cheddar)
- Shred the courgette or marrow using a food processor. Place on a clean kitchen towel of cheese-cloth and squeeze out water
- Combine the shredded and dry courgette with the flour and eggs and blend well using a food processor
- Place mixture on a large backing tray lined with parchment paper and spread out to form a pizza shape
- Bake in the oven for 20 mins at 200 degrees or until golden brown
- In the meantime, cut the broccoli into small pieces and steam for 4 minutes
- When the crust is ready, spread with tomato paste and then layer with broccoli and tuna (or top-ping of your choice)
- Finally, top with grated cheese and place in the oven for another 5–10 minutes