Hear hear!! A pizza with base composed of Zucchini GLUTEN-NO yeast! Probably the category Italian pizza (fiance included) after this post shall rebel … can you blame him ^. ^ but one thing is certain the original pizza is irreplaceable. NonnaCool is also composed of weird experiments that often I succeed well and when this happens the desire to share is overwhelming! Lately I’ve been getting feedback on social by many people intolerant to gluten, lactose, yeast etc. Since most food posts on Instagram (@rossellaforastiero) and facebook page are gluten and lacto free; Zucchini pizza is a viable alternative for intolerant and for those who follow a healthy diet that often goes hand in hand with the titbits. Friday I went to one of my favorite greengrocers (Newington Green fruit and vegetables), where the fruit is prepared so well that I would buy anything, let’s just say that I feel like I came from Zadar or Top Shop … only when I realize to be surrounded with tomatoes, Zucchini, bananas etc. then I do it together. Then first exit buy the zucchini and the remaining ingredients, then follow the recipe …

ZUCCHINI PIZZA WITH BACON TOMATO OLIVES AND MOZZARELLA

Ingredients

x the base

 Green Zucchini, eggs, cheese, emmenal or galbanino, salt.

x dressing

Sauce: tomato sauce, bacon, olives, mozzarella cheese (like cheese slices), salt, pepper.

Proceedings

Grate the zucchini, season with salt and leave to drain in a colander for 10/15 minutes after squeeze for good inside with a kitchen towel eliminating all the water; in a bowl combine the zucchini, squeeze, one or two eggs (depends on amount of Zucchini) and grated cheese with the same grating of Zucchini. Mix and place the dough on a baking tray lined with baking paper disk previously. Cook the base in preheated oven at 220/250 degrees; When you will be formed a crust, pull out the oven and serve with tomato, bacon, olives and a pinch of salt and cheese. Put back in oven until cheese is not loose. Finally Eating It!!

With Love, Ross.