Have you ever tried white pizza (Bianca Pizza) ? It’s legit my favorite type of pizza. No red sauce, only olive oil as the base, mozzarella, garlic (lotsssss of garlic), ricotta, spinach and fresh basil. Simple-ish, but amaaaaaaazing. I tried these out last year on a longer piece of zucchini, or boats as some call it. But I wasn’t into them as much as these little pizza bites ! I hope you like them too!
Make sure to tag me on Instagram: @thedailykale if you make them!
Recipe by: The Daily Kale
2 zucchini’s (sliced into rounds)
3-4 tbsp ricotta (vegan or non)
1/2 cup shredded mozzarella (vegan or non)
1/4 cup unsweetened almond milk
Handful of spinach (chopped)
3-6 cloves garlic *
2 tbsp olive oil or avocado oil
1-2 tbsp tapioca flour
1/2 cup almond flour
Pinch of : garlic powder, salt, oregano, paprika and black pepper
2 tbsp fresh basil
Preheat the oven to 425.
Place peeled garlic cloves into a ramekin and add oil to that and stir around until coated. Cover with aluminum foil and bake for 15-20 minutes.
Slice zucchini into rounds. In a shallow bowl add the almond flour and spices and stir. Place the almond milk on a plate and on a separate place spread out the tapioca flour evenly.
Lightly coat the zucchini with the tapioca flour and then dip into the almond milk, tapping off the excess liquid and then dip into the almond flour mixture.
Spray a little oil on a parchment paper lined pan and place the zucchini, making sure there is enough space between them. Bake for 15 minutes. Flip and bake for another 10 minutes.
Take out and turn the oven up to Broil.
Add the toppings evenly (except basil) to each round and then place back in the oven about 5 minutes or until cheese is melted on top.
All that’s left to do is enjoy!