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Digital Subscriptions > Italia! > Sep 2019 > LOW-CARB ITALIAN


When chef Giancarlo Caldesi was diagnosed with Type 2 diabetes, he took Italian classic recipes and transformed them into deliciously healthy low-carb dishes


This pizza dough is made with courgettes and almonds
Photography copyright 2019 © Susan Bell


MAKES 2 pizzas

PREPARATION 15 minutes

BAKING 8 minutes

A good pizza is hard to beat. I have experimented with various alternative bases – cauliflower bases have an overpowering taste, cheese-only bases are just too fatty, and sweet potato bases are too high in carbs. So here we have it. Ta-dah! Our perfect pizza base is made from the humble courgette and a handful of almonds. It is both crisp around the edges and supports the taste of the topping without overwhelming it – and the kids love it too. I peel the courgette so the dough doesn’t have green flecks in it.


• extra-virgin olive oil, to grease

• 25g Parmesan

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About Italia!

Our September issue is all about getting active and making the most of what the outdoors has to offer as we move into autumn – so let’s begin in the Dolomites: famous as a top ski destination, but equally stunning without snow, when it becomes a green and pleasant land with plenty to do for the whole family.