Courgette-based pizza

Courgette-based pizza

Thrive on Five
Dan Jones

A healthy courgette pizza crust topped with vegetables, this is a great way to encourage your children to eat well as each serving provides five portions of vegetables. It’s easy to make, does not need any rising agents and tastes simply scrumptious. Pepperoni can be added, too, if you want.

For the pizza base


Quantity Ingredient
1 large courgette, (240g)
sea salt
120g strong white flour
80g gram flour
100g mature cheddar cheese, grated
1/4 teaspoon dried oregano
1 egg, lightly beaten
olive oil, for the tray

For the topping

Quantity Ingredient
240g cherry tomatoes, quartered
160g mushrooms, chopped into bite-sized pieces
1 garlic clove, finely chopped
handful basil leaves
1 large red onion, finely sliced, (160g)
1 red pepper, finely sliced, (160g)
1/2 yellow pepper, finely sliced, (80g)
80g sweetcorn, canned or frozen
50g mature cheddar cheese, grated


  1. Preheat the oven to 240°C.
  2. Start with the pizza base. Leaving the skin on, grate the courgette into a large bowl. Sprinkle with a generous pinch of salt and leave to stand for 15 minutes.
  3. Squeeze the excess moisture out of the courgette and transfer to a large bowl. Add the flours, cheese, ¼ tsp salt, the oregano and finally the egg. Mix until all the ingredients are combined, then use your hands to mix further for a couple of minutes to help activate the gluten in the strong flour. The dough may still be sticky.
  4. Generously oil a non-stick 32cm pizza tray (with holes) and spread the dough on to the tray, then pinch the edges to create a rim. Bake in the oven for 10 minutes. Once cooked, set aside to cool.
  5. Dry-roast the cherry tomatoes and mushrooms for 10 minutes in the oven to release all excess water. Then drain and spread over the base. Sprinkle with the garlic and basil. Spread the onion evenly over the pizza, with the peppers and sweetcorn, followed by the grated cheese. Bake in the oven for a further 18 minutes or until golden brown.

Top Tip:

  • A 40g serving of gram flour counts as one of your five-a-day as it is made from ground chickpeas.
five a day
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