Wednesday, 4 September 2013

Low Calorie Vegetable Pizza



Low calorie vegetable pizza

I love pizza. Sometimes, if we're having a low calorie day and I don't feel like cooking, we'll just agree to split a pizza from the freezer. Even half a pizza is pushing the upper limits of what a fast day meal should look like, though, and it feels like cheating anyway because it's smothered in cheese. And for me, one of the major reasons for doing this was to cut back on my consumption of cheese and sugar.

Then I made Lebanese flatbread, a recipe which looks like it should be quite low calorie, except it turns out that chickpeas really aren't. But I was inspired to use the flatbread dough for super-thin, crispy pizza bases. I reduced the amount of olive oil from my original recipe to reduce the calorie count a bit, and also kneaded a few herbs into the dough.

I can't stand pizzas that are sparsely furnished with toppings, and I didn't want to be guilty of that just because I was making a low calorie meal. For this pizza, I wanted to stick to really classic flavours: mushrooms, peppers, olives, sweetcorn... the sort of thing you'd get on a veggie pizza from your local takeaway.

And to keep the whole dish vegan and really low in calories, I didn't add any cheese. (If you add 25g of grated cheddar per person, that's an extra 100 calories right there. Mozzarella is slightly lower.) Personally, I didn't really miss the cheese, but I did brush a little extra olive oil over each pizza before baking them - this helps speed up the cooking of the vegetables.

Low calorie vegetable pizza

Low Calorie Veggie Pizza
Makes 2

For the bases:
75g white bread flour
50g wholemeal bread flour
¼tsp salt
¼tsp sugar
¼tsp dried fast-acting yeast
½tsp oregano
½tsp thyme
60ml (¼cup) warm water
1tsp olive oil

Toppings:
3tbsp tomato puree
100g mushrooms
30g red bell pepper
25g red onion
6 cherry tomatoes
10 black olives
50g tinned sweetcorn (unsweetened)
2tsp olive oil
  1. Make the dough: first combine the dry ingredients in a mixing bowl, then add the water and pull together with your fingers (you may need to add a little extra water to get a pliable dough).
  2. Knead the dough vigorously for a couple of minutes, then add the olive oil and knead gently into the dough.
  3. Leave to rise at room temperature for 2-3 hours.
  4. Preheat the oven to 250°C (480°F).
  5. Divide the dough into two even pieces, and roll out each half to about 2mm thick and around the size of a dinner plate.
  6. Spread the tomato puree over the bases.
  7. Thinly slice the mushrooms, red onion, and pepper. Halve the cherry tomatoes, and slice the olives. Drain the sweetcorn.
  8. Divide the toppings evenly between the two pizzas.
  9. Brush the pizza surfaces lightly with olive oil.
  10. Bake for 5-7 minutes, or until the vegetables have softened and the crust is slightly crispy.
5:2 Intermittent Fasting button5:2 Diet
This recipe contains approximately 360 calories per pizza (of which 240 is from the base).


14 comments:

Beth Aitman said...

We recently made similar pizzas using a wholewheat tortilla as the base (we keep a supply in the freezer), when we needed a quick dinner. Could be slightly lower calorie than a proper pizza base, although possibly also less tasty.

Also the oregano can be mixed in with the tomato puree topping instead of going in the pizza base.

Ashley @ Wishes and Dishes said...

Low calorie pizza?? Sign me up!! I love pizza but not all the fat and calories that go along with eating it :(

Gloria Baker said...

Look delicious !

Carla Bruns said...

This recipe is wonderful! I love the tip about the olive oil over the veggies.

Rachel said...

It certainly looks delicious, and thin, crispy bases make for a lighter-seeming meal as well as being lighter.

Becky Jerdee said...

I must try this :) I was just looking at a veggie pizza recipe that used a whole wheat tortilla as the crust...with goat cheese, diced tomatoes, diced artichokes, and caramelized onions.

Midnight Cowgirl said...

Looks tasty!

christine said...

I do miss pizza! Actually Pizza Express have added a gluten free pizza to their standard menu!!! Don't suppose it's vegan, too, though! Still, cheeseless would be ok:)Yours looks great x

Subha Subramanian said...

I need to have this now........what can i do?
really lovely pizza........perfect toppings tooo.......wanna try it.....
x❤x❤
http://indianveggiesbhojan.blogspot.in/

misssrobin said...

It's probably very yummy and healthy, but it's also really pretty! Well done. And way to take care of yourself.

Happy Sharefest. I hope you have a great weekend.

Nicola said...

I'm inspired! I do love cheese but am also watching the waistline... Will definitely try to make this week

Visiting from SITS www.jetlagandmayhem.com

Candi from Saltwater Happy said...

Great idea. My husband eats pizza 2x a day. Stopping in from Sits

Honeybee GB said...

I love pizza but never tried to make my own. Thanks for the recipe.

http://herweightlossdiary.blogspot.com

Johanna GGG said...

interesting recipe - I make pizzas without cheese sometimes but I find I miss the cheese to hold everything on the pizza - this looks like a good cheeseless alternative

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