228kcal
1g
3g
1g
5g
10g
25g
505mg
- 8 tbsp heaped Self-raising flour
- 4 tbsp heaped Greek-style yogurt
- 1 tsp Baking powder
- 1/2 Courgette (zucchini)
- 70g / 2.5oz grated Cheddar
- 2 tbsp heaped Cream cheese
1. Preheat the oven to 220°C (240°C fan) / 475°F (Gas 9).
2. Coarsely grate 1/2 Courgette and squeeze out the juice.
3. Mix Courgette with 70g / 2.5oz grated Cheddar and set aside.
4. In a bowl, mix 8 heaped tbsp Self-raising flour, 4 heaped tbsp Greek-style yogurt, and 1 tsp Baking powder until dough forms.
5. Divide dough in half and roll each half into a 1cm thick circle.
6. Lightly dust a baking tray with flour, place the dough, and spread 1 tbsp Cream cheese on each base.
7. Sprinkle Courgette and cheese mixture over the bases.
8. Bake for 10-15 minutes until the base is puffed and the cheese is golden and crispy.
19% of RDI
20% of RDI
3% of RDI
1% of RDI
1% of RDI
20% of RDI
72% of RDI
Ensure to squeeze out excess moisture from the courgette to avoid a soggy pizza base.
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