The base of this pizza is made of courgettes instead of flour as usual. If you have too much zucchini, this pizza is a really good way to use it up! Although I liked this pizza, it should not be compared to a regular pizza.
The base was a little bit like a non-sweet cake. I didn't put a lot of flour, so it was quite soft and fluffy, but it definitely kept its shape.
It is important to drain the zucchini liquid well. I actually never drain it completely, but I do remove most of the liquid. I sprinkle a good pinch of salt over the grated courgette. Leave to stand for 10-15 minutes, or until the liquid has drained out. Then I strain it through a sieve or squeeze it with my hands.
I put rice flour in the base. The dough should be thick.
The base was formed by placing it on the sides of a round baking tin.
On the baked zucchini pizza I spread tomato sauce, grated mozzarella cheese, tomato and tuna in their own juices.