Recipe: LOW CARB PIZZA
This pizza recipe uses my pizza dough and tomato and basil sauce recipes.
If you are using pizza dough from the freezer
it doesn't take long to defrost. It is, however, best to let it defrost for a
couple of hours so that the dough has a chance to warm up. It's easier to roll
when it's at room temperature.
There are no real rules when it comes to
toppings for your low carb pizza, but it is best to try and avoid processed
meats (as tasty as they are) such as peperoni and salami. Chicken and fish are
excellent protein choices.
My usual
choice of toppings are: mushrooms, spinach, red pepper and ham or chicken. I might
sometimes have tuna or pesto. Please share your favourite toppings in the
comments below to give us all some new ideas.
Ingredients
- Pizza Dough
- Tomato and basil sauce
- Veg toppings of your choice
- Protein toppings of your choice
- Grated mozzarella
- Oregano
Instructions
- Pre-heat oven (fan 180c, conventional 200c, gas 5).
- Roll out your dough to the size of your dinner plate (doesn't need to be perfect).
- Place pizza base on baking tray.
- Spread tomato and basil sauce on base to desired thickness (but not too thick).
- Add your preferred toppings.
- Add some mozzarella.
- Sprinkle some fresh or dried oregano on top.
- Place on top shelf of oven for 13 minutes and serve.
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