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Midweek Metabolic Balance Recipe

Midweek Metabolic Balance Recipe

Gluten-free Pizza

Today I thought I’d share a quick and easy ‘throw it all together’ Pistachio Salad.  If you are following my Metabolic Balance Programme and you have completed phase 2 (strict phase) then you might want to try this out as a lunch-time variation.

Ingredients:

  • 2 medium sized courgettes – grated
  • 1 egg – beaten
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 2 tbsp pizza topping or chopped tomatoes
  • 100g mozzarella cheese grated
  • Sliced red pepper
  • Basil leaves to garnish

Method:

  • 2 medium sized courgettes – grated
  • 1 egg – beaten
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 2 tbsp pizza topping or chopped tomatoes
  • 100g mozzarella cheese grated
  • Sliced red pepper
  • Basil leaves to garnish

Place the grated courgettes in a bowl and leave them for about 10 minutes. Then place in a sieve and press the water out using the back of a wooden spoon.

Add the garlic powder, pepper, egg and half of the mozzarella cheese. Combine the ingredients.

Place some parchment paper on a baking tray and place the mixture on the tray in a pizza shape.

Bake for 15-20 minutes until golden brown.

Remove from the oven and add the pizza sauce to the base and the remainder of mozzarella . Add slices of pepper if desired.

Cook for a further 10 minutes.

Garnish with basil leaves.

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