Zucchini Summer Pizza, Gluten Free


Gorgeous <3 this recipe is super fast and you can put as much of the ingredients as you want. In the end you will have delicious meal. It’s so light and aromatic 🙂 .


100 g buckwheat and quinoa (50 g each)
2 eggs (you can add 3-4)
600 g grated zucchini (you can add more or less)
At taste: spinach, onion, sorrel, wild garlic etc.
If you want, you can add yellow cheese/mozzarella
Sea/Himalayan salt


Boil the buckwheat and quinoa in advance with a pinch of salt, for 15 minutes. Grate the zucchini to the large grater (you can do it in the food processor), add the salt and leave it for a minute. The salt removes the water of the zucchini.

Take the zucchini with the hands and squeeze them, so you will remove the water. You can put it in a cloth for strained yogurt and squeeze again.

Mix all the ingredients in a tray and use your hands to knead the mixture. Attention: if the buckwheat and quinoa are hot, add the eggs in the after the mixture gets cold.

Press all to the tray. You can put baking paper. I use non-stick pan, with NO PFOA, PTFE and BPA (these are the bad things you have to check NOT to be on the label before you buy cooking dishes) and I don’t use baking paper.

If you like sprinkle grated yellow cheese and mozzarella.


Bake at 160C (320F) for 25 minutes in preheated oven, upper and lower wire with fan (but it will bake and without fan).

It was still hot when I cut the pizza and garnish it with tomatoes and olives. Soooo delicious! Zucchini really taste great in combination with garlic and dill. The crust of the pizza is so light and fiber rich (great for the regular stomach).

Treat yourself!

In the end I ate a kilo of cherries and my belly becomes twice bigger 😀

Do you want a cooking plan especially prepared for you and your goals? Including such delicious recipes 🙂 Write down to me and we start your education how to change your lifestyle 🙂 Rumi’s email: change@fitnessrum.com

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