Do you have a weakness for a yummy pizza?! Health it up by trying these alternatives to the normal flour-based pizza crusts:
1) WHOLEWHEAT PIZZA
1 Portion/serving (1/2 Pizza) = 3 Starch + 3 Protein + 1 Fat + 1 Veg
For the Crust:
100g each strong white and strong wholewheat flour
1 tsp or 7g sachet easy-blend dried yeast
125ml warm water
For the topping:
200g can chopped tomato, juice drained
handful cherry tomatoes, halved
1 large baby marrow
25g mozzarella, torn into pieces
8 green olive
1 garlic clove, finely chopped
1 tbsp olive oil
2 tbsp chopped parsley
- Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.
- Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and baby marrow over the top, then scatter with the mozzarella. Mix the olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas or the highest setting.
- Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.
2) CAULIFLOWER CRUST PIZZA
1Portion/serving = 4 Protein + ½ dairy + 2 veg (marinara sauce + toppings)
2 cups grated cauliflower (about 1/2 head)
1/2 cup fat-free plain yogurt
1 teaspoon Italian seasoning
3/4 cup marinara sauce (tinned tomato + garlic + herbs + onions)
1/2 cup grated mozzarella
Cooked vegetables (optional)
- Preheat oven to 200 degrees.
- Place cauliflower on a clean, thin dish towel. Wrap up in the middle and twist closed, squeezing out all the moisture.
- Place dry cauliflower into a bowl and add yogurt, eggs, and spices. Fold mixture until evenly combined.
- Place cauliflower dough onto a baking sheet lined with parchment paper/ spray-and-cook and spread mixture with hands until about 2cm thick. Bake for 30 minutes or until lightly browned and firm enough to hold its shape.
- Remove crust from oven and top with marinara sauce, shredded mozzarella, and veggies. if desired. Return pizza to oven for another 5 minutes or until cheese is melted
3) ZUCCHINI PIZZA
1 Serving/portion = ½ Starch + 4 Protein
Large raw zucchini, shredded (between 1.5-2 cups)
2 cups shredded mozzarella cheese (or pizza cheese*)
- Preheat oven to 200 degrees.
- Grease baking sheet.
- Shred a large zucchini. Squeeze handfuls of zucchini to remove excess water. Add egg and cheese, and mix well (can use your hands).
- Spread the dough onto the pan evenly (watch to distribute evenly. The middle of the crust can be too thick, causing edges to brown and the center to remain thick) and bake for 12-15 minutes, or until the crust is cooked. Let cool/rest.
Makes a large crust (36cm)
For toppings – try stick to vegetable toppings (i.e. select two vegetables of choice to include your daily veg portions) and avoid adding additional cheeses (such as feta) as a topping as the base already contains mozzarella.
Additionally count 1-2 Veg portions
- 1 for tomato “sauce” for base and extra 1 for topping (choice)
and 1 Fat (if olives added)