Low-carb zucchini pizza

Ingredients for 1 servings:

• 2 m.-large zucchini
• 100 g mozzarella, grated
• 2 eggs
• cocktail tomatoes
• 1 ball of mozzarella, sliced
• 2 tbsp tomato sauce
• 1 tsp oregano
• 1 tsp salt
• 1 tsp pepper
• basil, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash and grate the zucchini, place it in a tea towel, wrap it tightly, and press it together to squeeze out as much water as possible. Place the drained zucchini in a bowl and add the eggs, grated cheese, salt, and pepper; mix well. Line a baking sheet with baking paper. Spread the zucchini mixture on top and use a spoon to form a round pizza base. The base should be no more than 1/2 cm thick. Bake in the oven at 220°C for about 20 minutes. Remove the base and top with as desired, e.g., mozzarella, tomatoes, and basil. Sprinkle with oregano. Place in the oven with top heat for 5-10 minutes, making sure nothing burns. Slice and serve.