GUILT-FREE PIZZA

AUSTRALIAN EGGS

ZUCCHINI AND EGG PIZZA INGREDIENTS Zucchini pizza base

500g zucchini, grated (about four medium zucchinis)

½ cup (40g) grated parmesan cheese

1 cup quinoa flour

½ tsp dried Italian herbs

1 egg, beaten

Toppings:

3 asparagus stalks, base trimmed 1 tbsp low salt pizza sauce

50g diced cooked skinless chicken

¼ cup finely sliced roasted red capsicum 4 bocconcini, halved

Olive oil cooking spray

3 small (50g each) eggs

Fresh basil for garnish (optional)

METHOD Pizza base

Preheat oven to 200C/180C (fan-forced) and line a pizza tray with baking paper. Squeeze grated zucchini to remove as much moisture as possible. Toss into a bowl along with parmesan, flour, herbs and egg. Mix well. Spoon zucchini mixture on to prepared baking tray to form a 25-30cm round or oval base, approx. 1cm thick. Bake 20 minutes or until golden.

To assemble:

Using a potato peeler, slice asparagus lengthways into thin slices.

Spoon pizza sauce over pizza crust and arrange asparagus, chicken, capsicum and bocconcini over the top, leaving space for 3 eggs. Spray with cooking spray. Crack eggs into each space and bake 10-12 minutes or until egg whites are set and yolks still creamy. Stand 5 minutes. Garnish with basil leaves and serve warm.