Wash the zucchini well, peel it into strips, and grate it. Now, put the grated zucchini in a deep bowl. Crack an egg, beat it, and add it to the zucchini. Then add parsley, almond flour, and some black pepper. Mix well.

Preheat a non-stick pan on the smallest burner of the stove. Add ½ tsp of olive oil to the pan. After the olive oil is heated, add the zucchini mixture, spread it in the pan, and fry it on low heat, then increase the heat until it browns. If the pizza base moves as a whole when you lightly shake the pan and the cooked side turns golden brown, turn it upside down now.

Add the remaining 1/2 tbsp of olive oil to the pan before flipping it. If you’re a beginner, lift the pizza base with a fork to turn it over, place a plate underneath, and flip it.

You can now add the toppings. To continue preparing, first spread the shredded cheese on the pizza. Sprinkle paprika, salt, and pepper. Then, arrange the thoroughly washed baby spinach leaves. Finally, arrange the sliced cherry tomatoes. Cover the pan and let it cook until the bottom is golden brown and the cheeses are completely melted.

Transfer the zucchini pizza to a large plate. Slice it into 4 equal parts like a regular pizza. Let it cool down a bit and serve.