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!
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.