Guys you can now enjoy pizza without feeling like you either need to go for a snooze or hit the gym for an extra hour to burn off the naughtiness! Today I’m sharing my basic grain free vegetable pizza crust recipe. Pizza bases don’t need to heavy and unhelathy anymore.
This grain free vegetable pizza crust recipe is literally the easiest way to up your veggie intake in one go and tastes delicious. I often play with different vegetables, spices, herbs and seasonings and sometimes I include nuts and seeds too to make it crispy but today I wanted to share one of my basics. Keep your eye out for my deep pans, thin and crispies and stuffed bases all coming soon!
It’s a different taste sensation to a normal pizza crust, more like a vegetable frittata but works just as well as a pizza slice when loaded with lots of yummy topping, plus it’s a whole heap more nutritious. You can literally eat the lot safe in the knowledge you’re feeding your body nothing but good, clean food.
Check out my Grain free vegetable pizza crust with beetroot avocado ‘cheese’ for an idea of how to make it with a vegetarian topping.
- 4 carrots
- 250g courgettes
- 1/2 celeriac (250g)
- 1/2 cauliflower (170g)
- 3 tablespoons of oil (coconut or extra virgin olive oil or a mixture of. I like to use 2 coconut and 1 olive oil)
- salt and pepper
- 1 small onion
- 2 tablespoons chopped fresh parsley
- 3 eggs
- 1.5 tablespoons bruschetta seasoning (or you can add 1 tablespoon of oregano and a tablespoon of tomato puree)
Preheat the oven to 190C (fan assisted.)
Remove the stalk and leaves from the cauliflower, the ends from the courgettes and peel the celeriac and carrots. Grate the vegetables using the julienne blade of a high speed processor or do it by hand.
Alternatively, if you have a food processor but no grating blade you can just use the S blade and make it into vegetable rice. I just prefer the texture of grated vegetables in the base. Transfer to a bowl and heat in the microwave for 10 minutes on full power. Tip into a muslin cloth or clean thin tea towel, allow to cool slightly and squeeze out any excess water. Place back into your bowl.
Peel and finely dice the onion. In a pan, heat a tablespoon of your chosen oil and sweat the onion for 1 minute until soft. Add to the bowl of vegetables.
Crack open the eggs, whisk with a fork and mix through the vegetables. Add the seasoning, remaining coconut oil and herbs.
Line a pizza tray with greaseproof paper and coat with a little olive oil to prevent sticking. Spoon on the grain free vegetable pizza crust base mix and spread evenly. You want it about 1cm thick. Bake in the oven for 25 minutes.
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