Low-Calorie, Low-Carb Pepperoni Pizza Perfection
What pizza lover doesn't love a pepperoni pizza? This American classic has stood the test of time since its arrival on to the dining scene in the early 20th century and is now more popular than ever as a takeaway favourite. In the USA, Americans annually consume pepperoni on 36% of all pizzas produced there!
Delicious though it is, all that pepperoni and pizza dough can be problematic for people trying to adhere to a lower calorie, lower carb and lower fat diet. That's where Lo-Dough comes in - used as a pizza base, calories and carbs just fall away from this pizza classic, leaving you to enjoy your pepperoni as a once-in-a-while fatty treat. As ever, Lo-Dough gives you leeway.
Pepperoni, unlike most sausages, is actually a mixture of beef and pork - always with a slightly smoked flavour and a distinct red colour. Though similar in some ways to its Italian cousin salami, it is very much an American addition to the grand and ever-evolving pizza story.
- 1 piece of
Lo-Dough, lightly fried on both sides in spray oil
- 35g of pepperoni
- 70g of grated mozzarella
- 2 tablespoons of passata
- A twist of black pepper
What you'll need
This diet-friendly recipe is possible with:
- Preheat your oven to 250°C/475F/Gas 9.
Spread the passata across the
Lo-Doughin a thin layer, right up to the edge.
- Spread most of the grated cheese on top of the passata and then add the pepperoni. Add the last sprinkle of the cheese and then put the pizza in the oven for 7 minutes or until golden and bubbling.
- Serve with a crack of black pepper on top.
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