Low Carb Vego Pizza

Ingredients: serves 2

1 cup of Lupin Flour (has to be flour and not flakes)

50 grams of Tomato Paste

50 grams of Danish Feta

1 small plain YoPro tub (170 grams)

1 tbl of Baking Powder

50 grams of Tasty cheese

¼ a red onion

½ a yellow capsicum

2 tbl of sundried tomatoes (oil drained)

Handful of baby spinach

1 fresh tomatoes

6 black olive halved (optional)

Pinch of dried basil or freshly chopped basil

Method:

1.Preheat oven to 190°C. 

2.Line a tray with baking paper.

3.In a large bowl combine the lupin flour, baking powder and YoPRO yoghurt until a dough starts to form (the dough will be crumbly)

4.Turn the dough onto a lightly floured surface and knead until dough forms.

5.Then use a floured rolling pin, roll the dough flat into a pizza shape.

6.If you have a pizza stone dust it with some flour and bake the dough for 20 minutes so it slightly rises and browns.

7.While the dough cooks, dice up all the veg.

8.When the dough is cooked, spread the base with the tomato paste.

9.Sprinkle with the grated tasty cheese and top with the diced veg.

10. Crumble the feta over the top  and garnish with the dried basil.

11. Bake for another 12 minutes.

12. Serves two, cut into 4 large slices and enjoy two each guilt free.

Facts: Who thought that pizza could healthy…… this one certainly is! High in fibre and protein, but low in carbs and abundant in micro-nutrients with less than 450 cals per serve you can eat this every Friday night guilt free. It is a great gluten free option for those who struggle with a gluten intolerance.

This is known as a Nutrition Club #SL-LCHF recipe and is on our members only recipes hub with hundreds of other amazing recipes like this one. Full macros and calories available on the hub.