Who here thinks you have to give up pizza to stick to healthy eating? Not So!
Well you may just want to hug us if you’re a pizza lover because you don’t have to give up your beloved pizza to follow a healthy diet.
Although this pizza is made with wheat flour, you can also use gluten-free flour.
Try this nutrition packed pizza recipe which we enjoy every few weeks.
When you’ve made the dough once it gets much easier to make it again and the dough freezes perfectly for up to 3 months, just defrost and allow to rise once again before cooking.
250g organic strong brown bread flour
150g organic white bread flour
1 sachet of easy blend yeast
½ tbsp. olive oil
Black pepper to taste
1 tsp. Schwartz Garlic Italian
1 ½ cups passata
½ small white onion (finely diced)
1 medium clove garlic (chopped)
1 tsp. dried Italian herbs
1 tsp. olive oil
Ground black pepper to taste
1 small ball of organic mozzarella (dried and finely sliced)
Fresh basil leaves (torn over the top)
Ground black pepper
Sieve the flour into a large bowl (discard any wheat flakes left behind), sprinkle in the yeast and mix together. Pour in 3ooml of tepid water. Mix into a dough that leaves the sides of the bowl clean. Sprinkle some of the white flour onto a clean work surface and then take the dough out of the bowl and place onto the surface. Sprinkle some of the flour onto the dough and with your hands, knead the dough until the dough feels smooth and springy, this will take about 5 minutes.
Place your olive oil into a large clean blow, spread it around with your fingers and then place the dough into the bowl ensuring you roll the dough around the bowl to cover it in the olive oil. Then stretch a piece of cling film (plastic wrap) over the top of the bowl and leave in a warm place until the dough has doubled in size, this will usually take around 45 minutes. You can leave it to rise in the fridge which gives the dough more of an american doughy feel.
Knead the dough for a few minutes which is known as punching it down, then place it back into the oiled bowl, re-cover and allow it to rise once more, taking around 30 minutes.
Heat the oven to 200c or 400f
This will make 4 lots of pizza dough so the next stage is to separate your one large dough ball into 4. Take 3 zip lock bags or 3 lots of freezer proof plastic wrap and place them ready for use on the side.
Flour your surface, place the dough on the surface and flour the dough and your hands. Knead the dough once more and then separate into 4 equal balls (you can weigh them to ensure they’re all the same weight). Place one to the side and the other 3 in the bags or wrap in the plastic wrap. Place the other 3 into the freezer unless you are serving 4 people then just put the other two away for future use.
Using a rolling pin and a good amount of flour on the base, roll out your pizza dough and place on a pizza tray, (pre-heated) stone base or floured baking tray to cook in the oven. Set to the side whilst you prepare your tomato sauce.
Place the olive oil into a frying pan on a medium heat, add the onions and garlic, cook until golden, then add the tomatoes and herbs. Cook for a further 3 to 4 minutes and take off the heat and set to the side to cool slightly.
Spread the sauce evenly over the pizza base, then add the mozzarella cheese and finally the basil leaves. Place in the oven on the very top shelf and cook for around 20 minutes or when golden brown ensuring you turn it once.
There is no added salt, sugar, trans fats, additives or preservatives used in this pizza recipe so you can be certain that despite this being a bit of a ‘naughty food’ in some respects, this version is actually nutritionally balanced and packed only with good stuff!
Cut in half and serve between two with a green salad, sliced avocado and some diced bell pepper.
If you’ve done a killer workout today and it’s a cheat day then go for the whole pizza because you’ve no doubt earned it.