Gluten-free zucchini pizza
Light zucchini pizza: A tasty and wholesome gluten-free, 100% plant-based pizza alternative.
Made with Sugo Speciale Basil
Pasta sauce made with intensely flavoured Rossoro tomatoes and PDO Genovese Basil exclusively from the Liguria region, renowned for its sweet, fragrant and slightly spicy notes.
Mutti's range of gourmet pasta sauces combine specific tomato varieties with the finest quality ingredients, sourced from select regions of Italy known for their excellence, without added sugar.
Easy
Ingredients
For the pizza dough
-
350
g
zucchini
-
20
g
cornstarch
-
20
g
chickpea flour
-
30
ml
water
-
t.t.
salt
-
t.t.
pepper
For the toppings
-
150
g
Mutti Sugo Speciale Basil
-
100
g
meltable plant-based cheese
-
fresh basil leaves as needed
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Gluten-free zucchini pizza: Method
- In a small bowl, combine the chickpea flour and water. Stir until you achieve a smooth batter. Set aside.
- Trim the ends of the zucchini, then grate them using a medium grater.
- Transfer the grated zucchini to a fine cheesecloth or a clean kitchen towel. Squeeze out as much liquid as possible; this step is crucial for the right texture.
- Place the drained zucchini in a large bowl. Add the chickpea batter, cornstarch, salt, and pepper to taste. Mix thoroughly until you get a compact but slightly sticky mixture.
- Form the mixture into a ball and place it in the center of a baking tray lined with parchment paper and lightly oiled. Flatten it using your fingertips into a thin, even round.
- Bake in a preheated oven at 220°C (430°F) for about 18–20 minutes, or until lightly golden and set.
- Remove the zucchini base from the oven. Spread the Mutti Sugo Speciale Genovese Basil over the surface, leaving a small border. Top with the plant-based cheese. Return to the oven for an additional 2–3 minutes until the cheese is melted.
- Let the zucchini pizza rest for a couple of minutes before serving. Garnish with fresh basil leaves and a drizzle of olive oil.
