Dairy Free Seafood Pizza - Low Calorie Pizza Recipes at their Best
Low calorie pizza recipe with the extra advantage of being dairy free - this particular pizza has key ingredients for maintaining fitness, general health and especially for weight loss and slimming.
Even if you are not watching the pounds, and are actually just focused on a dairy-free diet, this is a amazing solution which can be your healthy lunch, a good dinner after a workout, or even something bright and delicious to add to the table when friends are over. Especially if they are eating dairy free, but it's such a great pizza recipe that it can be a choice even for those who eat dairy.
The broccoli pesto puree in this recipe will yield too much, but any left-overs can go on another pizza, be used as a dip for raw veg, or add veg/chicken stock to make a soup, etc.
Benefits of dairy free pizza
Human's have been drinking cow's milk for a very long time, though it has actually become one of the most common food allergy causes in early childhood, leading many to seek out dairy-free diet options.
It's not just vegans that opt out of dairy, you may generally go dairy free for health reasons, to help clear your skin, or because you take ethical issues with consuming cow related products.
Of course, the there are also dairy allergies which can cause restrictions to your diet. The good news is that there is so much out there these days which mean you can eat well, and eat freely, whilst remaining dairy free.
Low calorie pizza recipes don't have to be restricted
Being able to use Lo-Dough as a bread alternative or pastry alternative means you can go to town with your other ingredients, even if you are eating dairy free, gluten free, or vegetarian dishes.
Pizza is done differently with Lo-Dough, not only do we slash the calories and make eating pizza part of a super healthy and slimming diet, it can also promote better nutrition. High fibre, high protein, low calorie, and 100% melt in the mouth lovely.
For the broccoli pesto puree
- 140g of broccoli florets, cooked until tender (boiled for approx. 4 mins), cooking water reserved
- 10g of very small broccoli florets, raw
- 1 clove of garlic, crushed
- 20g of pine nuts
- A handful of basil
- A squeeze of lemon
For the pizza
1 piece of
- 2 tbsps (25-30g) of passata
- 1 tin of tuna
- 6 anchovy fillets
- 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.
- To make the broccoli puree, put all the ingredients into a food processor with a little of the cooking water and blend to make a thick puree - roughly the consistency of pesto. Add the water a little at a time, as you can always add, but can't take away!
- Quickly and lightly toast of your Lo-dough slice fry-light – you are looking to add a couple of nice golden-brown spots to it.
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 the tuna, puree and finally the anchovies on top. You will only need a few blobs of the puree.
- Bake in your oven for 6-7 minutes. After removing, sprinkle with herbs (we went with chives) for flavour and colour. Serve straight away.
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