Low-carb zucchini pizza base

Ingredients for 1 servings:

• 800 g zucchini
• 1 tbsp salt
• 75 g Parmesan
• 30 g chickpea flour
• 75 g cheese, grated
• 1 garlic clove(s)
• 2 stalks of basil
• 1 egg(s)
• olive oil
• 200 ml tomato sauce
• 6 slices of salami
• 50 g cheese, grated
• 6 mushrooms
• 1 handful of arugula

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

With salami, mushrooms and arugula

Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit). Coarsely grate the zucchini and toss it in a bowl with salt. Let it stand for 10-15 minutes to drain the water from the zucchini. Hang a sieve over a bowl and line it with a clean kitchen towel. Pour in the grated zucchini and use the towel to press the water out of the zucchini. The mixture should be quite dry and have lost a lot of its volume. Mix the grated zucchini with the cheese, chickpea flour, finely chopped basil, chopped garlic, and egg. Spread everything on oiled baking paper to form a pizza base and bake on a preheated baking sheet or pizza stone for 8-10 minutes. Remove the pizza base from the oven and top with your choice of toppings. Bake for another 3-5 minutes.