Place the ProZero, warm water, dried yeast, psyllium husk and tomato purée into a mixing bowl and stir until combined.
Leave to rest for approximately 10 minutes.
Add Fate Low Protein All-Purpose Mix, olive oil, salt and half of the mixed herbs to mixture and mix by hand until a dough forms and knead for 2 minutes.
Leave dough to rise for 30 minutes in a warm place.
Meanwhile preheat the oven to 200°C/180°C fan/gas mark 6.
Dust hands with Fate Low Protein All-Purpose Mix and divide dough into 20 balls.
Using a rolling pin, roll out the balls into 10cm diameter circles.
Combine all the filling ingredients in a bowl.
Place 1 tbsp of filling onto each pizza base and seal the edges of the dough into balls.
Place smooth side up into the pie dish and brush with oil.
Bake in the oven for 30 minutes or until golden brown.
Serving suggestion
Serve with a fresh salad!
Refer to labels for allergen and other product information.
This recipe has been specifically designed for a low protein diet.
- For the dough:
- 200ml ProZero
- 160ml Warm water
- 6g Dried yeast
- 1 tbsp Tomato purée
- 10g Psyllium husk
- 500g Fate Low Protein All-Purpose Mix (plus extra for dusting)
- 4 tbsp Olive oil (plus extra to brush)
- 1 tsp Salt (optional)
- 1 tbsp Dried mixed herbs
- For the filling:
- 4 Cherry tomatoes, quartered
- 100g Violife Mozzarella for flavour grated
- 1 Red onion, finely chopped
- 1 Red pepper, finely chopped
- 80g Fresh basil, finely chopped
- 4 Garlic cloves, crushed
- 8 tbsp Olive oil
