Margherita Pizza
- RECIPE MAKES: 1 large or 2 small pizzas
- PREP TIME: 60 minutes (including proving time)
- COOK TIME: 20-25 minutes
Into a measuring jug of the warm water, add the dried yeast, psyllium husk powder, salt, sugar and oil into a mixing bowl and stir until combined. Leave to stand for 10 minutes.
In a large mixing bowl, add the Mevalia Bread Mix and make a well.
Pour in the yeast mixture and gradually combine with a fork until a rough dough forms.
Sprinkle Mevalia Bread Mix on a clean work surface and knead the dough for 5 minutes.
Place the dough back in the bowl and cover. Leave the dough to rise for 30 minutes in a warm place.
Preheat the oven to 200°C/180°fan/gas mark 6.
Dust your hands with Mevalia Bread Mix. Using a rolling pin, roll out the dough to form a pizza base (if making 2 smaller pizzas, divide the dough into 2).
Transfer the dough onto parchment paper, then spread over the crushed tomatoes and top with the grated Violife and Italian herbs.
Place the pizza on a lined oven tray and cook for 20-25 minutes.
Top with the fresh basil leaves and serve.
Always check with your dietitian what is suitable for you.
Mevalia Low Protein Bread Mix is Food for Special Medical Purposes and must be used under medical supervision. For use in the dietary management of inherited metabolic disorders (e.g. Phenylketonuria), or conditions requiring a low protein diet. Mevalia Low Protein Bread Mix contains wheat. Refer to labels for allergens and other product information.
- For the Pizza Base:
- 450ml Warm water
- 10g Dried yeast
- 5g Psyllium husk
- ½ tsp Salt
- 1 tbsp Sugar
- 3 tbsp Olive oil
- 500g Mevalia Bread Mix
- For the Topping:
- 100g Crushed tomatoes
- 100g Violife Mozzarella Flavour, grated
- ½ tsp Dried Italian herbs
- Fresh basil leaves
