Sharing the ART of food, whether it’s for daily inspiration, a family gathering or homely gift, let’s team up and practice “The Art of Old Fashion Cooking” from scratch – keeping it ALIVE!!!
Zucchini & Rosemary Crust Pizza
Zucchinis contain a good amount of vitamins B2, B6, and B9. These vitamins are known to improve health by increasing energy levels, brain function, and metabolism, and we could all do with some of that Right!
It was a night when there was not much in the fridge, so this is where I get creative! I had zucchini gifted to me from a beautiful friend that she had lovingly grown from her garden at home plus a few other vegetables.
As I’m following ‘The Healthy Mummy Program’ I found a super recipe that would work with what I had available in the fridge, and as always I always change it out!!! So this is my version. I added fresh basil and rosemary from my garden and added one drop of Rosemary Essential oil into the base mix and used Italian Herbs instead of just plain oregano, I can’t help myself 🙂
There is so much love that radiates from your food when cooking with your own homegrown ingredients. ♥
Ingredients (makes 4 serves)
- 4 small zucchinis’ or 1 big one in my case! (440 grams)
- 1 free-range egg (70 grams)
- 2 cloves garlic, minced (6 grams)
- 1/2 tsp dried Italian mixed herbs (0.5 grams)
- 2 cups reduced-fat mozzarella cheese, grated (320 grams)
- 1/2 cup grated parmesan (72 grams)
- 1/2 cup cornflour (60 grams)
- Optional, 1 drop Rosemary culinary essential oil – (Young Living Brand)
- Himalayan salt
- Cracked pepper
- 2 tomatoes, sliced, I used small romano tomatoes
- 1 tbsp fresh rosemary leaves (4 grams)
- Half avocado (chopped)
Preheat oven to 200° and line a baking tray with baking paper.
Squeeze out as much liquid as you can from the grated zucchini, using your hands or squeezing in a clean tea towel.
Combine the zucchini with the egg, garlic, dried Italian herbs, (one drop Rosemary essential oil- optional) half the mozzarella, all the parmesan, and half the cornflour and mix well. Season with salt and pepper. Gradually add the remaining cornflour to form a ball of dough.
Shape the dough into a pizza base on the lined baking tray. (I used a Jamie Oliver Pizza Stone)
Bake the base for 25-30 minutes or until golden brown and crispy, I rotated the base halfway through cooking.
Remove the zucchini base and top with the remaining mozzarella, tomatoes, fresh basil and rosemary, half avocado and a drizzle of olive oil, . . . Place back into the oven for another 5-7 mins, just for the cheese to melt!
The olive oil I use is locally made from – Olive’s grown in Maslin Beach South Australia
Santa Marta Extra Virgin Olive Oil.
This awesome tasting Santa Marta Extra Virgin Olive Oil is from a beautiful pesticide & spray FREE farm in the South of Adelaide. Olives are handpicked and locally pressed.
This Olive Oil gives the perfect touch to any dish. You can purchase from the website below or pick-up!
I also personally prefer to use Himalayan salt rather than ordinary table salt, here are some of the benefits, here’s where you can purchase from the lovely ‘Dawn Brenton’ at Sunrayia Spiritual Oasis – Salt Lamps also available!
- Detoxifies the body by balancing systemic pH.
- Improves hydration by providing trace minerals.
- Improves mineral status of the body.
- Reduces muscle cramps by improving minerals and hydration.
- Helps balance blood sugar.
Snuggle Tip: Be creative and create your own signature topping, like me!
I would be inspired to hear what you create, please leave a comment below and please share your thoughts and ideas with us all . . .
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Thank you so much for taking the time to visit, I’m thrilled we’re connected and I’m excited for the journey ahead.
With all my love,