Pre-heat oven to 200°C/180°fan/gas mark 6.
Place warm water, dried yeast, psyllium husk powder, tomato puree and garlic puree into a mixing bowl and stir until combined.
Leave to stand for approximately 10 minutes.
Add Fate low protein all-purpose mix, mixed herbs, salt and olive oil and mix by hand until a dough forms. Knead for 2 minutes.
Leave dough to rise for 30 minutes in a warm place.
Meanwhile prepare the filling by heating olive oil in a pan and fry pulled jackfruit, pepper, onion, mushrooms and garlic for 2 mins or until soft.
Add the BBQ sauce and cook for another 2 minutes.
Remove from heat and set aside.
Return to the dough, dust hands with Fate low protein all-purpose mix and divide dough into two balls.
Roll one dough ball into an oval of 30cm long x 25cm wide.
Brush the crust with oil then spread evenly with tomato puree.
Add half of the jackfruit mixture to one half of the crust leaving a 1 cm border around the edge.
Sprinkle half of the Violife and the basil over the jackfruit mixture.
Fold empty side of the crust over so that it encloses the filling and crimp the sides to seal.
Rub the top with olive oil.
Repeat steps 9-15 with the second dough ball then bake in the oven for 20-25 minutes.
Remove from the oven and serve.
Fate low protein all-purpose mix and ProZero are foods for special medical purposes and must be used under medical supervision.
- For the Pizza Base
- 370ml Warm water
- 1 x 6g sachet Dried yeast
- 9g Psyllium husk powder
- 1 tsp Tomato puree
- 1 tsp Garlic puree
- 500g Fate low protein all-purpose mix (Plus extra for dusting)
- 1 tsp Dried mixed herbs
- ½ tsp Salt
- 3 tbsp Olive oil
- 1 tsp Vegetable oil
- For the Filling
- 2 tbsp Olive oil
- 150g Jackfruit, pulled (see Pulled Pork recipe)
- 70g Red pepper, finely sliced
- 100g Red onion, finely diced
- 100g Mushrooms, finely sliced
- 2 Garlic cloves, crushed
- 100g sweet BBQ sauce
- 3 tbsp Tomato puree
- 150g Violife for pizza mozzarella flavour, grated
- 50g Basil, chopped
