Low Carb Zucchini-Pizza (low-carb zucchini pizza base)

Method

1. Toss the grated zucchini with the salt and leave in a colander for 15 minutes. Squeeze it firmly in batches, in a clean tea towel or with your hands, until you can wring out no more liquid; this is the most important step, do not rush or skip it.
2. Combine the squeezed zucchini, eggs, cheese and ground almonds in a bowl and mix to an even, slightly sticky mass.
3. Press the mixture into a rough round or rectangle, about 1 cm thick, on a lined baking sheet.
4. Bake at 200°C for 15 minutes, until dry-looking and lightly golden at the edges.
5. Spread the tomato passata over the base, scatter with oregano, mozzarella, and any other toppings you like.
6. Bake a further 8 to 10 minutes, until the cheese is melted and bubbling. Scatter fresh basil over before serving, and let it rest 5 minutes so it firms up enough to slice cleanly.

Notes

• Salting and squeezing the zucchini is not optional. Skip it and the base bakes soggy no matter how long you leave it in the oven, since the zucchini’s own water has nowhere to go but into the surrounding structure.
• The base will never be as crisp as a yeasted crust, and expecting that leads to disappointment; it is closer to a firm, foldable flatbread once properly dried and squeezed.
• A double bake, base first and then with toppings, is what keeps this from turning soft under a wet topping; skipping the first bake gives a soggier result.
• It does not keep or reheat especially well; it is best made and eaten the same day.

Ingredient substitutions

• Ground almonds can be swapped for the same weight of breadcrumbs if a low-carb result is not required.
• Grated hard cheese can be any firm cheese that grates well; a stronger one gives more flavour to compensate for the plainer base.
• Cauliflower rice, well squeezed the same way, is a common alternative base for the same technique.