So, what is not to love? Remember when the Baby Marrow Pizza Base was all the craze. I think the whole veggie base thing started with the cauliflower pizza base…low calories and such like, then the baby marrow one came in for the play…yet another success, and then….. it all kind of fizzled out ! Where did the fancy healthy veggie pizza bases go ??? Well, fizzled out or not, for me they are the ultimate best !!! So, they can be a little work, but really…lets not split hairs over a little bit of an arm workout….and it is healthy !
So, the squeezing out of the water content is crucial, otherwise ….. 😦 soggy pizza … and that is not cool ! Otherwise you are good to go !
Baby Marrow (Zucchini, Courgette) Pizza Base with Roasted Miso Chickpeas and Cheesy, Cherry Tomato Topping
Preparation time: 25 minutes (excluding draining of water content)
Cooking time: 1 hour
Total time: 1 hour and 25 minutes
1 kilogram baby marrow (zucchini, courgette), grated
1 jumbo sized free-range egg
1/2 medium onion, finely chopped
1/2 cup grated mozzarella cheese
1/2 cup all-purpose flour or gluten-free flour*
salt and pepper
extra salt for grated baby marrows (zucchini, courgettes) to help release the water content from veggie
origanum and thyme (fresh or dried)
Once the baby marrow (zucchini, courgettes) have been grated (this takes about 10 minutes) sprinkle liberally with some fine salt, add to a colander which fits into a bowl with sufficient space underneath for the water to drip into and place in the refrigerator. This can even be done overnight or let it sit for minimum 45 minutes. Once time is up, remove the colander from the bowl and tip the grated baby marrow (zucchini, courgettes) into the middle of a dish towel/cloth. Bring the corners and sides up from the cloth and twist, so that the baby marrow (zucchini, courgettes) form a ball. Twist and squeeze over the kitchen sink. Continue to do this, squeezing every last drop of water out from the baby marrow (zucchini, baby courgette).
I managed to squeeze out 425 millilitres of water content from mine, so you can see a fair amount of water is trapped within the veggie!
Once done, add the grated baby marrow (zucchini, courgettes) to a large bowl.
Then add the balance of the ingredients, and stir well so all the ingredients are combined well.
Season well to taste.
Add the mixture to a baking tray greased and lined with baking paper (I use Spray ‘n Cook) on the baking paper as well or use a silicone sheet.
Top the baking paper with the base mixture and flatten with your hands until you reach the thickness you want for your base.
Place baking tray into your preheated oven at 210 degrees Celsius (fan oven) for 15 minutes /220 degrees Celsius for 10 minutes. Then, reduce the oven temperature by 10 degrees and cook for a further 15 minutes. Once the one side is done, (and it must not be soft, but firm) take out the oven, and carefully flip over. This is delicate. I use a board to assist the actual turning over and then back onto the baking sheet. Please don’t try to turn with utensils, trust me the base will just break. Once turned over, cook for about 15 minutes on the other side. Cook until you are happy. I like a firm and crisp base, so depending on your oven times may differ slightly.
Remove from the oven and put the topping on.
a combination of mozzarella and feta cheese
roasted miso seasoned chickpeas*
Place in the oven again till the cherry tomatoes pop and the cheese melts to your liking. Remove, and add loads of fresh basil leaves.
- If using Gluten-Free flour, you may need a more flour than mentioned.
- For Miso Roasted Chickpeas: Roast in oven at 180 degrees Celsius for 20 minutes (or until crisp) with salt, pepper and miso seasoning