Low calorie pizza recipe making your fridge raid guilt free...
You know those times, usually at the end of the week, when you have a few vegetable stragglers hanging on in the fridge. Not enough in and of themselves to make a meal? Well, we had that problem last week, but with Lo-Dough around it's not a bad problem to have - just make a pizza.
A low fat pizza base - and much more
After a week's worth of cooking at Lo-Dough towers, we had a few mushrooms, a couple of asparagus spears, a couple of spring onions, a single slice of ham, two tomatoes and half a bag of salad laying around in the fridge. With the addition of cheese, passata and Lo-Dough, what might have been food waste was turned into a perfect dinner.
- 1 piece of
- 2 tbsps (25-30g) of passata
- 75g of grated mozzarella
- 1 slice of ham
- 2 spears of asparagus, blanched in salted boiling water for 3 minutes
- 2 cherry tomatoes
- 2 mushrooms
- 2 spring onions
- A few fresh basil leaves
- 2-3 sprays of fry-light oil
- Salt & pepper
What you'll need
This diet-friendly recipe is possible with:
- Preheat your oven to 250°C/475F/Gas 9.
- Quickly and lightly toast of your Lo-dough slice in a couple of sprays of fry-light.
Lo-Doughonto your cooking tray/pizza stone/air-fryer stand and spoon the passata over it, making sure to spread it right to the edge.
- Add most of the cheese and then your ham, mushrooms, asparagus and tomatoes, followed by a remaining sprinkle of cheese.
- Bake for 7 minutes. After removing, sprinkle with basil leaves for flavour and colour. Serve with any salad you might have leftover in the fridge. Serve straight away.
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