Tag Archives: dietitian approved

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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Christmas Highlights Part 2: Prawn, Mango & Avocado Salad with Raspberry Sauce

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Nothing conjures fond memories of big family Christmas banquets gone past like the traditional Aussie inspired Prawn, Mango and Avocado Salad! Thanks to the 40 PLUS degree heat us Queenslanders seem to be blessed with at Christmas each year, the thought of the old traditional roast meat and veggies with all the trimmings really doesn’t seem to fit! Hence why this delicious, nutritious and light summer salad makes an appearance on our Christmas table year after year!

Just to spice things up a bit and add a bit of Christmas colour to this Aussie icon dish my creative minded sister suggested a raspberry reduction sauce to replace the traditional creamy based one…creating a culinary masterpiece both aesthetically and taste wise! Recipe as follows…

What you need… (Salad will serve 6-8 people)

– 2x QLD Bowen Mangoes, sliced

– 1 extra large Avocado, sliced

– 200g mixed leavesphoto

– 200g baby rocket or spinach

– 1/2 cup lightly toasted macadamias

– 2kg cooked Mooloolaba Prawns

For the Raspberry Reduction sauce:

– 1 cup frozen raspberries

– 1/4 cup water

– 1 tsp caster sugar

– balsamic vinegar

What to do…

For the sauce, place the raspberries, sugar and water into a small saucepan and place over medium heat. Allow to simmer for 5-10mins, adding a touch more water if necessary. Remove from the heat and allow to cool before straining into a small jug. Add a dash to balsamic vinegar and taste. Add more vinegar if necessary. Place in the refrigerator until ready to serve.

Peel the prawns and place in an ice slurry until ready to serve.

Meanwhile, grab a big serving platter and toss the lettuce and rocket leaves across the base. Slice up the mango and avocado into long strips and arrange over the platter. Drain the prawns and add to the salad. Scatter over the toasted macadamias and then pour over the raspberry sauce and you have one seriously delicious fresh summer salad ready for any occasion in less than 30 mins! Yummm!

Enjoy!

A