Gluten-free Zucchini pizza
Zucchini pizza light: A tasty and wholesome gluten-free, 100% plant-based pizza alternative.
Made with Pasta Sauce with basil
Fruity and fragrant. Rossoro tomato and Genoa DOP basil Mutti pasta sauces use only the highest quality, 100% Italian summer tomatoes picked at their peak ripeness. We carefully choose a specific tomato variety that best pairs with our unique Italian ingredients. Here the fruity, intense Rossoro Tomato is paired with Genovese Basil, a PDO ingredient grown in Genoa and known for its intense aroma and taste
Easy
Ingredients
-
350
g
zucchini
-
20
g
cornstarch
-
20
g
chickpea flour
-
30
ml
water
-
t.t.
salt
-
t.t.
pepper
-
150
g
Mutti Basil Pasta Sauce
-
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 static 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 Pasta Sauce with Basil over the surface, leaving a small border. Top with the plant-based melting 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.
