Veg-pizza (low-carb)

Grate the courgettes and place in a large bowl; set aside for 10 – 15 minutes and then drain off the resulting liquid. In small portions, dry the courgette mass by twisting it in a clean tea towel. Mix the courgettes, egg and Emmentaler AOP, add the flour, pepper, salt and garlic and continue to thoroughly mix to a smooth, compact texture. Place the mixture on a sheet of baking foil (greaseproof paper) and evenly spread to around 1 cm thick. Bake at 210 degrees for 15 – 20 minutes until the edges are golden brown. Turn over and cook for another 10 minutes and then turn again.

Place the dried tomatoes on kitchen paper to drain any liquid. Pick off or cut small pieces of the Parma ham, spread the tomato sauce on the courgette base, sprinkle the Emmentaler AOP on top and finally arrange the pieces of Parma ham and dried tomatoes on top. Bake again for 8 – 10 minutes.

Garnish with basil leaves and serve.