PIZZA! COURGETTE AND ALMOND PIZZA
Katie Caldesi, author of The Diabetes Weight-Loss Cookbook, says: ‘We all know a good pizza is hard to beat. I have experimented with various alternative bases: cauliflower has an overpowering taste; cheese-only is too fatty; and sweet potato too high in carbs. So here we have it – ta-dah! Our perfect base is made from the humble courgette and a handful of almonds. It’s crisp around the edges and supports the taste of the topping without overwhelming it – and the kids love it, too. I peel the courgette to avoid green flecks in the dough, but use it whole if you prefer.’
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June/July 2019
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