No Cheat all Treat Pizza- 530 calorie pizza
A 530 calorie pizza, I can almost hear the chants of that’s impossible.
Have I used Cauliflower for the base? No
Fat free cheese? No
It is an actual pizza!
Imagine eating an entire pizza, without the guilt…
These homemade pizzas are super simple and come in at under 530 calorie Pizza. the ENTIRE thing!
Easily adapted to fit your family’s tastes.
My husband opts for extra meat, thin and crispy. Dylan likes it spicy, so I add chilli flakes. Callum likes a slightly deep pan, and me I love a touch of garlic and chilli into the base sauce.
All finished with some dried basil and black pepper.
Since I started making these a few years ago, we’ve never bought another ready-made pizza.
Costing £1.27 per pizza, it is cheaper, healthier and quicker than ordering one.
Ok, that’s only peak take away time, but still, a pizza!
super cheap, healthy by a pizzas standards and packed full of flavour, what else could anyone ask for!
leftover dough or passata? Check out these other recipes so nothing goes to waste!
Chilli, garlic and herb flatbreads
Hope you enjoy this recipe, now go and eat PIZZA!
No Cheat- All Treat Pizza- under 530cals per- large pizza!
- Flat bottomed Pan (I use a tawa) but any pan will do
- Food processor (optional)
- Rolling pin (I use a Chapatti pin, but a regular one works just as well!)
- 4 cups strong white flour 540g
- ¼ Tsp Salt 2.1g
- 1 sachet Dried Yeast 7g
- 1.5 cups warm water (pre boiled ideally) 375ml
- 1 tsp sugar 4.2g
Pizza (per pizza)
- 3 tbsp Tomato Passata 45g
- Half Tsp Chilli flakes Optional 2.1g
- 1 Slice Prosciutto 10g
- 50 G Mozzarella Ball
- 3 thin slices Chorizo
- Spinkle Dried Basil
- Black pepper to taste
- put warm water, sugar and yeast into a bowl or tub, leave to activate
- While waiting for the yeast to go foamy
- Place flour and salt into a food processor (this can be done by hand, but will take a bit longer)
- Quick Blitz to mix the salt through. Salt kills yeast so this is important to guarantee a rise
- Once yeast is active and foaming (5- 10 mins) slowly start adding the liquid to the food processor
- once the dough is clumping stop mixing and turn out onto a well floured surface
- If your dough is overly wet add an extra sprinkle of flour, if it is dry add a splash of water (repeat this as often as needed
- Knead for 5-10 minutes, you will know when to stop as you will be left with a smooth dough with a slight shine.
- Pop into a floured bowl or plastic container, cover with slightly oiled food wrap or foil and leave to prove (this normally takes 45 minutes but can be left longer
- Switch on grill to heat up
- once dough has doubled in size, cut into 4 or 5 portions ( this depends on preference of thick or thin bases)
- on a well floured surface, start rolling the dough, rotating the dough after each roll.
- the dough should be nice and slightly elastic. you can also pull the dough into shape using your hands
- if you leave it slightly thicker around the edges you will have a more defined crust
- Place the shaped dough onto a pan
- Add tomato Passata and spread with back of s spoon
- Sprinkle chilli flakes (optional) or add a dot of garlic puree and spread
- rip mozzarella and dot around the pizza
- tear prosciutto and chorizo and place on top
- cook base for 5-10 mins on medium heat, make sure you keep checking the bottom, when it is golden and toasted pop under the grill for a further 5-10 mins.
- remove when cheese is melted and toppings are crispy
- scatter black pepper and dried basil over pizza