Guilt-free Pizza!
A delicious gluten & grain free pizza base for your favourite toppings
Servings Prep Time
2 20 minutes
Cook Time
30 minutes
Servings Prep Time
2 20 minutes
Cook Time
30 minutes
  • 2 Courgette/zucchini, grated
  • 3 Free range eggs
  • 1 cup (100g) Parmesan cheese, grated
  • 8 tablespoons Passata*
  • 4-5 slices Parma Ham
  • 10 Olives
  • Generous bunch Fresh rocket
  • 1/2 cup (50g) Brie cheese
  • 1/4 teaspoon Sea salt
  • 1/8 teaspoon Black pepper
  1. Preheat the oven to 180 ° C/gas mark 4 or 350°F.
  2. Peel and grate the courgettes/zucchini. Sprinkle with sea salt and leave for 15 minutes.
  3. Meanwhile, grate the cheese and lightly beat the eggs in a separate bowl.
  4. When the 15 minutes is up, squeeze as much water as possible out of courgettes/zucchini using a colander.
  5. Mix courgettes/zucchini, cheese and eggs well in a bowl.
  6. Place on a pizza tray covered with some parchment paper.
  7. Bake for 20-30 minutes. You will need to keep an eye on this because it can burn easily. I find 20 minutes in my oven is usually enough.
  8. Remove and put on your toppings (except rocket).
  9. Bake for another 10 minutes or less until cheese is melted on top. Serve with fresh rocket.
  10. This pizza keeps well in an airtight container in the fridge for 2 days and can be reheated in the microwave or a warm oven.
Recipe Notes

* Technically passata and tinned tomatoes are not legal on the Specific Carbohydrate Diet (SCD). I only use one brand: Mutti which I have verified with the company are completely sugar-free and 100% tomatoes. You should check with the company if you are not sure before using a new brand.