Mini Protein Pizzas

Who doesn't love a good slice of pizza?! These delicious protein pizzas work well as little canapés for a party or as a tasty mid-afternoon snack. You can even try making  them into one large pizza for a healthier twist on your usual family pizza night! 

 

Mini Protein Pizzas

 

METHOD:


Making the pastry: Firstly mix your flours. Then add your butter and rub into the mixture using your finger tips until you have a breadcrumb.

Whisk your egg and add to a well in the middle of the mixture, slowly draw the mixture together using a fork. You can now add the water to help it further come together.

Remember – don’t overwork the dough!

Wrap it up in cling and pop it in the fridge for at least an hour- but ideally overnight. When you come to use the dough remember- it’s not like regular dough, it will be more crumbly and you will struggle to get it quite as thin. When I’m making a quiche I tend to just patch the gaps- in the end, no one knows!

Creating the pizzas:
 Preheat the oven to 180 degrees and line a baking tray with grease-proof paper. 

Roll out the pastry (as thin as you can) and cut into your desired shape. Prick the pastry lightly with a fork to help prevent it from rising. Blind bake the pastry for about 10 minutes.

Whilst this is happening cooking down your spinach in a large pan until wilted. Remove from the oven and place a couple of teaspoons of passata onto each round. Then top with the spinach and feta.

Cook for a further 5-10 minutes until the feta starts to become golden.

 

This recipe is from Antonia da Roza. Antonia is a Business Consultant living in London with a passion for all things FODMAP, fitness and photography. In 2016 she was diagnosed with IBS and began a FODMAP diet. It was because if this that in January 2017 she decided to combine her passions and start her Instagram page @fodmap_friendly_eating and blog at fodmapfriendlyeating.

 

PROTEIN PIZZAS: 

 

Pastry:

  • 80g Rice Flour

  • 90g Buckwheat Flour
  • 
50g Tapioca Starch

  • 70g Neat Nutrition Naked Protein (I used their vegan protein as it's lactose free)

  • 2-3 Pinches Sea Salt

  • 100g Dairy Free Butter

  • 1 Large Egg

  • 4 Tbsp Water
Topping:
  • 1 big bag spinach
  • 1 500 ml box passata 
  • 300 grams feta cheese 

 

Nutritionals per serving: Calories = 655; P = 34g, C = 54g, F = 35g)*

*All calorie and macro calculations are estimates and will vary depending on portion size and ingredients used