INGREDIENTS

3 grated fresh zucchini. Dried out as best as possible.

A small handfull of grated Mozarella

3 Eggs

Small amount of flour to help bind and dry out.

1 tablespoon dried Oregano

Tomato Puree to spread ontop

Garlic Puree to spread ontop

3 small Chicken Breasts

1 Fresh Lemon

2 Handfulls of torn spinach

Cocunut Oil

DIRECTIONS

• Preheat your oven to 200c. Place a pizza stone or overturned baking sheet in the oven as it preheats.

• In a large bowl, place the dry grated zucchini, mozzarella cheese, eggs, flour and Organo. Mix to combine well. The mixture will be thick but soft.

• Get a baking tray out with Baking Parchament on it.

• Spread out the Pizza Base mix onto the parchment.

• Bake for 15 minutes or until the pizza is an even light golden brown color on top.

• Whilst it is baking cook your chicken breasts in Cocunut Oil and the Juice of the Fresh Lemon.

• Remove the pizza from the oven.

• Spread your Tomato Sauce, Garlic Paste and a sprinkle more of cheese ontop.

• Then place your Lemon Chicken and Spinach ontop of the paste and cheese ontop of the pizza.

• and return to the oven for another 5 minutes or until any cheese is melted and the edges are crisp.

• Remove the pizza from the oven and allow to set for 2 minutes before slicing into wedges and serving warm.

As you can see from the photo…we hads a nice side salad of Beetroot, Broccoli and babycorn.

Was yummy!