After last week’s successful chicken and chips, I thought I would try my hand at a low carb version of pizza!
There are lots of pizza upgrades you can try, but a cauliflower base seemed that it might not be filling enough, a cheesy base too fattening, and a wholemeal flour base not adventurous enough for me!
So, I used an almond, egg and grated courgette base that I found in The Diabetes Weight Loss Cookbook whose foreword has been written by Dr David Unwin (who you may know as the Low Carb GP).
To make 2 pizzas (serving 2 people), mix 2 eggs, 1 tsp salt, 150g ground almonds and 1 grated courgette. The dough came together very easily and was much less work than a traditional flour dough. Press and mould into a pizza shape on a baking tray, and bake for 10 minutes in a 200ºC oven (180ºC fan).
Meanwhile, the sauce is made by blending together a can of chopped tomatoes, a tablespoon of dried oregano, a tablespoon of olive oil, salt and pepper.
Then let each member of the family slather their pizza in sauce, toppings and cheese. The pizza in the picture was shared by my son and husband (hence why it has the most cheese!!!), but this could easily be omitted.
I was a little worried how this pizza would be received by my family, but surprisingly they all loved it and asked me to make it again (this is the true determinant of meal success) next week (further confirmation of meal success)!