Tag Archives: A Nudie Foodie

Gluten Free Zucchini Crust Pizza

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IMG_4137Wow this pizza may not look like much but boy was it tasty!!! Though the base tastes nothing like normal pizza dough…I have to say I think it taste a whole lot better!! Packed full of flavour with all the herbs and spices and with a lovely chewy texture this pizza crust is perfect for all those die hard pizza fans out there who are unlucky enough to have a gluten intolerance! Though I am do not have coeliac disease myself, I really enjoy trying and creating gluten free alternatives for some of our usual not so gluten free friendly favourites so that no one has to miss out!

The base was super easy to whip up and then the toppings??…well that is entirely up to you but I will give you an idea of what tasty morsels I sprinkled over my pizza last night to make my pizza so irresistibly tasty! This recipe below makes 2 decent sized pizzas, but I must warn you..dont expect any leftovers as you are likely going to be able eat a whole one on your own they are just so delicious!

What you need…

For the base:

  • 2 large zucchinis, grated
  • 1/4cup almond meal (or you could use brown rice flour)
  • 1/2 tsp chilli flakes (you can adjust this based on your spice preference!)
  • 2 garlic cloves, crushed
  • 1-2 tbsp chopped fresh basil
  • 1 tbsp chopped fresh or dried oregano
  • salt n pepper
  • 1 egg

Suggested Toppings:

  • 90g smoked salmon
  • 2 button mushrooms, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/2 punnet cherry tomatoes, halved
  • 1/4 red capsicum, thinly sliced
  • bunch of fresh basil
  • 1/3 cup tomato paste
  • 1 clove garlic, crushed
  • 50g fetta cheese
  • fresh argula leaves and some homemade basil pesto to garnish

What to do…

IMG_4126Preheat the oven to 200 degrees Celsius (fan forced).

For the base, place the grated zucchini in a bowl sprinkle over about 1/2 tsp salt and mix well. Allow to sit for 20mins to draw the moisture out. Then place the zucchini in a clean cheese cloth (chux cloth) and squeeze out as much of the moisture as you can. Note: You want your zucchini to be as dry as possible so that the base doesn’t become soggy!

Next throw all the base ingredients together in a bowl and mix well to combine before turning the mixture out on a piece of baking paper. Use you fingers to press the mixture down to form a large flat circle about 1/2 an inch thick.

 

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You need to pre-cook the base before adding your toppings, so when ready, carefully slide the pizza base on the baking paper onto a rack in the oven and cook for 8-10mins or until nicely browned around the edges. Once cooked remove from the oven and allow to cool.

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While your base is in the oven, crack on with preparing your toppings…whatever they might be! I have included what I threw on my pizza last night in the ingredients list above but go crazy and throw on what ever toppings you like! That is really the best thing about pizzas…there is just ENDLESS possibilities of tasty topping combinations, making it possible to tailor each pizza to suit the palette (and cravings) of each and every diner! So let your imagination run wild and throw on whatever you can find in your garden, pantry and fridge!

 

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Once you have concocted your ultimate pizza combo, slide the pizza (still on the baking paper) onto a tray and into the oven and cook on high heat for 5-8mins or until your toppings are cooked to your liking.

Remove from the oven, top with some fresh argula leaves, slice and dice your pizza and you’re good to go!

Oh and don’t forget to team your meal with a lovely glass of red if you’re looking for the ultimate Italian feast experience!!

Enjoy!

A

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Pesto Chicken Zucchini Pasta with Roasted Cherry Tomatoes and Pine Nuts

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Trying to cut down on carbohydrates but just can’t seem to give up those delicious big bowls of steaming pasta? Well, now you don’t have to, thanks to this simple culinary creation transforming the humble old zucchini into a nice pile of nutritious noodles!  Gluten free, “paleo-friendly” and packed full of flavour, this meal is a winner all round!

Zucchini Noodles with Pesto Chicken and Roasted Cherry Tomatoes

Serves 4 people

What you need:Image1_Ingredients

–        4 medium zucchinis

–        500g chicken breast, fat trimmed

–        250g tub cherry tomatoes

–        1 tbsp pine nuts, lightly toasted

–        2 cloves garlic, finely sliced

–        Extra virgin olive oil

 

For the pesto:

–        2 cups packed fresh basil leaves

–        2 cloves garlic, peeledImage2_pesto

–        ¼ cup extra virgin olive oil

–        2 tbsp water

–        1/4 cup pine nuts

–        1/4 walnuts

–        juice of 1 lemon

–        salt and pepper

 

What to do:

To make the pesto, simply place all of the ingredients into a food processor and blend until well combined. Check the balance of flavours and add extra seasoning or lemon juice or olive oil as required. Cover and set aside.

NOTE: Although your regular basil pesto is usually just made on pine nuts or cashews, I also added some walnuts into mine to add some extra heart healthy omega 3 fats without compromising on flavour! I also left out the parmesan cheese to cut down on saturated fats and calories, and I can promise you, you wont even notice the difference! 😉

chickenPre-heat oven to 180 degrees. Next take a large baking dish, line with baking paper and fill with the chicken breasts and cherry tomatoes. Sprinkle over the sliced garlic and drizzle with extra virgin olive oil. Season with salt and pepper and cover with alfoil.

Place in the oven to cook for about 20 minutes. Remove the alfoil and cook for another 5 mins or until the chicken is cooked through and the tomatoes are soft and are starting to blister. Remove the chicken from the oven and allow to rest for 5-10 minutes before cutting into thin slices.

Next place a large saucepan of water on the stove and bring to the boil. Meanwhile, use either a peeler, julienne peeler or mandolin to prepare your zucchini noodles. For wide fettuccini style “pasta” use a standard vegetable peeler. Spaghetti-like noodles can be achieved using a julienne peeler or mandolin.

Whichever you choose, cut the ends off the zucchinis and start peeling lengthways. When you boiling noodlesapproach the seeds, turn the zucchini and continue slicing. Discard the middle section with the seeds, as they will prevent the noodles from holding together. Once you have finished, pop the noodles into the boiling water to blanch for 1 minute and then drain.

To serve, divide the noodles into pasta bowls and top with the sliced chicken breast, cherry tomatoes and pesto.

Garnish with the toasted pinenuts and some fresh sprigs of basil. You could also add a sprinkling of good quality parmesan cheese for a slightly more authentic Italian experience.

 

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