06 Zucchini and Feta PizzasThe trick with these is to keep the toppings minimal and light. The pizza bases are delicate, so think of the toppings in the same way! Here’s just one idea – feel free to experiment! Remember that the pizza bases can be made ahead of time and kept in the fridge. See here for the chickpea flour pizza bases recipe!
Serves 2-3


  • 2 - zucchini
  • 3 - chickpea flour pizza bases (see link for the recipe in description above)
  • 1 - bottle good quality tomato passata
  • 200g - feta


  1. Preheat a frying or griddle pan on the stove over a high heat.
  2. Slice the zucchini lengthways into thin pieces and toss with a little olive oil.
  3. Fry in the pan until softened and a little charred (you may have to do this in batches).
  4. Cover the pizza bases with the passata, then top with the zucchini slices and some crumbled feta.
  5. Put each pizza on a baking try and slide under a hot grill until the feta starts to brown.