Zucchini pizza – vegetable pizza without flour

Ingredients for 1 servings:

• 500 g zucchini, cleaned
• 200 g carrot(s), cleaned
• 1 m.-sized onion(s)
• 1 cup oatmeal
• 3 eggs, M
• 200 g cheese, grated, e.g. Emmental
• ½ tbsp salt
• n. B. Pfeffer
• n. B. Herbs of Provence, dried
• n. B. garlic

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

Low-fat, with oat flakes

Don’t grate the zucchini, carrot, and onion too finely; it’s worth getting out the food processor. Sprinkle with salt, mix well, and let it draw water for about 15 minutes. Squeeze the vegetables firmly into a sieve. Stir in a handful of the cheese, the oats, and the remaining spices with a wooden spoon. Once everything is well blended, add the eggs and mix. Preheat oven to 180 degrees fan/convection oven. Line a baking tray with baking paper and spread the mixture thinly. I use enough for a whole tray. Spread the remaining grated cheese over the dough and bake in the oven for about 35 minutes. The pizza should be nicely browned (including on the bottom), otherwise it won’t crisp up and will be very difficult to remove from the baking paper. Serve with a crisp, fresh leaf salad or a fresh yogurt or quark dip with herbs. If you like, you can of course add salami, ham, tomato slices, mushroom slices, etc. underneath the cheese. The time required is based on using a food processor. Grating by hand will, of course, take a little longer, but it’s still worth it. It also tastes great cold, for example, as a change from a packed lunch or cut into pretty shapes for a buffet.