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  • annaelizabethrossi


This is a delicious and protein packed gluten free base for a summer salad or your favorite pizza toppings. Baking on parchment paper eliminates the stress of a sticky situation so you can enjoy great texture and flavor thanks to the eggs and pinch of cumin.


  • 3 cups zucchini, grated

  • 1 yellow onion, grated

  • 3 cloves garlic, pressed

  • 2 eggs, room temperature & separated

  • ½ cup chickpea flour

  • ¼ cup garden herbs, anything fresh is really nice

  • 1 tsp kosher salt

  • 4 scallions, thinly sliced

  • 1/2 tsp Cracked pepper

  • 1 tsp cumin

  • Toppings like arugula, burrata and summer tomatoes drizzled with extra virgin olive oil and lemon juice are nice.


  1. Preheat the oven to 400*

  2. With a clean tea towel or triple layered paper towels, squeeze out excess moisture from the zucchini.

  3. In a large bowl, combine the zucchini, onion, garlic, egg yolks, scallion, salt, pepper, cumin, & flour. In a small bowl, vigorously whisk the egg whites until frothy and fold in.

  4. Turn mixture out into a parchment lined cast iron skillet. Press mixture down firmly, cover with a second piece of parchment paper and top with a weight.

  5. Bake for 15 minutes. Pull from the oven and carefully flip. Bake for an additional 15 minutes. Remove the weight and top layer of parchment paper and bake a little longer if it needs convincing to crisp and establish a nice toasted color. Remove from the heat and top with your favorite toppings.

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