Little Lo-Dough© Pizza Bursting with Virtuous Veg and Devilishly Daring Sauce

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A beautifully rich, garlicky and tangy base sauce gives this pizza an extra veggie packed touch. Thought I’d give this Lo-Dough pizza base a go but I need to revisit it as it was a little bit soggy for my liking. I think I either put too much sauce on or maybe it was still a bit warm or it may be better to lightly bake the dough first and then top it with the sauce, veg and cheese.  For those on Slimming World the pizza base is only 2 Syns and if using your Healthy Extra allowance then that is the only Syn value I believe you need to worry about. At 39 calories per pizza base they are pretty much guilt free too, what’s not to love?! You can make a nice back to the sauce and freeze it in large ice cube trays ready for the next time you need it.  https://lodough.co/#section1.  Looks like it’s low carb, gluten free* and fat free.

For the sauce

2 jarred roasted red peppers

3 jarred pepperdew peppers, easily available in the supermarkets, they have a sweet but spicy taste (optional)

750 mL of tomato passatta

4 large cloves of garlic, or to taste

1 large red onion, chopped

a bunch of fresh basil, roughly chopped

ground black pepper

half a teaspoon of onion powder (optional)

FOR THE PIZZA

1 Lo-dough base

1 to 2 tablespoons of the pizza sauce, as above or you can simply use a bit of passatta or tomato purée even if you wish but I believe my source just add something that little bit special.

Half a sliced red onion

a few sliced mushrooms

half a green or red pepper

40 g of strong reduced fat cheddar cheese or 30 g of strong full fat cheddar, mozzarella or cheese of your choice. Personally I would prefer less of the stronger full fat cheese than more of the reduced fat. Of course if you’re not watching your weight, pile on the cheese until your heart’s content.

A couple of pinches of dried basil, oregano and black pepper and a few leaves of fresh basil to finish off.

METHOD

For the Sauce

spray a nonstick frying pan with 1 cal oil and lightly caramelize the onion for a few minutes before adding the crushed garlic. Continue sautéing for another couple of minutes before adding the roasted peppers and the Pepperdew chilli peppers, onion powder, balsamic vinegar, sweetener and the passatta. Allow to reduce until a bit thicker for about 15 minutes. Add the basil and simmer for a further couple of minutes.

Once the sauce is reduced add to a blender and blitz to your preferred pizza sauce consistency. Set aside and allow to cool.

FOR THE PIZZA

heat the oven to about 200-220° C.

Place a plain Lo-dough pizza base onto a pizza stone, pizza pan or indeed straight onto the oven shelf. Give it a quick blast for maybe 4 to 5 minutes just to crisp it slightly. I’m not entirely sure at this moment how long that will take so just keep your eye on it.

Once it is ready allow to cool for a couple of minutes before smearing with a tablespoon of sauce and tampering with the vegetables and the grated cheese.

Sprinkle with the dried herbs and season with black pepper.

Place in the oven for roughly 15 minutes until the cheese is melted. Again it is worth keeping your eye on it as many ovens have different cooking times.

Serve with a nice fresh salad for an extra supercharged healthy dish.

*These are the ingredients in the pizza base as per the website:- Water, Wheat fibre (gluten free), Dried Free Range Egg White, Stabiliser (E464), Konjac Flour, Psyllium Husk Powder, Salt. Allergens shown in bold.

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