Gluten-Free and Low-Fat Vegetarian Pizza
Created by ImPat on November 4, 2014
- Servings: 4
- Prep Time: 20m
- Cook Time: 10m
- Recipe #15618
Ingredients
- Bread mix (gluten-free instant oven, 350 grams)
- 100 ml cold water
- 2 garlic cloves (chopped)
- 1 tablespoon fresh rosemary (leaves finely chopped)
- 1 cup pasta sauce (napoletana)
- 1/2 cup red capsicums (chargrilled sliced)
- 1/2 cup artichoke hearts (halved 100% fat-free chargrilled)
- 125 grams button mushrooms (sliced)
- 1/2 cup kalamata olives (pitted)
- 180 grams bocconcini (halved)
- Rocket (baby to serve)
How to Make
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Step 1: Preheat oven to 240C (220C fan forced).
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Step 2: Lightly grease two 18cm pizza trays.
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Step 3: Place bread mix in a bowl and combine 100ml cold water, garlic and rosemary in a jug.
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Step 4: Add water mix to bread mix and using an electric mixer, beat on low speed for 30 seconds or until just combined, scrape down side of bowl and beat for a further 2 to 3 minutes or until thick.
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Step 5: Spoon half the mix onto 1 prepared tray and using the back of a spoon, spread mix to form an 18cm round. Repeat with remaining dough.
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Step 6: Bake for 10 to 12 minutes or until bases are light golden and cooked through.
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Step 7: Remove from oven and top with capsicum, artichoke, mushrooms, olives and bocconcini ad bake for 10 to 12 minutes or until cheese has melted.
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Step 8: Cut into wedges and serve with rocket.
Nutritional Facts
- Serving Size: 1 (126.2 g)
- Calories 50.3
- Total Fat - 2.5 g
- Saturated Fat - 0.3 g
- Cholesterol - 0.7 mg
- Sodium - 343.7 mg
- Total Carbohydrate - 6.2 g
- Dietary Fiber - 2.1 g
- Sugars - 2.6 g
- Protein - 1.8 g
- Calcium - 40 mg
- Iron - 1.5 mg
- Vitamin C - 2.8 mg
- Thiamin - 0 mg