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Aubergine Pizza Bianca

  • RECIPE MAKES: 2 pizza
  • PREP TIME: 60 minutes (includes rising time for dough)
  • COOK TIME: 20-25 minutes
Method
step 1

Place ProZero, warm water, yeast, psyllium husk powder, oil and salt into a large mixing bowl and stir until combined.

step 2

Leave to rest for 10 minutes.

step 3

Add Fate Low Protein All-Purpose Mix and dried herbs and combine by hand until a dough forms.

step 4

Knead for 2 minutes and leave to rise in a warm place for 30 minutes.

step 5

Meanwhile, preheat oven to 200°C/180°fan/gas mark 6.

step 6

Dust your hands and work surface with Fate Low Protein All-Purpose Mix and divide dough into two equally sized balls.

step 7

Using your hands shape each ball into a flat, circular pizza base with a thickness of 1cm and set aside.

step 8

Brush the edge of each pizza base with the oil.

step 9

To make the sauce, add all sauce ingredients to a pan and stir well using a small balloon whisk over a medium heat.

step 10

Bring to the boil and then reduce heat to simmer.

step 11

Keep whisking until sauce thickens.

step 12

Spread on top of the pizza and top with Violife, aubergine and onion.

step 13

Place the pizzas on an oven tray and cook for 20-25 minutes.

step 14

Remove from the oven and add the basil leaves to serve.

Top tip: Try alternative pizza toppings with permitted vegetables.

Serving suggestions: For added spice try using chopped fresh chillies.

Fate Low Protein All-Purpose Mix and ProZero are foods for special medical purposes and must be used under medical supervision.

This recipe has been specifically designed for a low protein diet.

Refer to labels for allergen and other product information.

Ingredients
  • Pizza Base
  • 200ml ProZero
  • 175ml Warm water
  • 6g Dried yeast sachet
  • 9g Psyllium husk powder
  • 3 tbsp Olive oil
  • ½ tsp Salt
  • 500g Fate Low Protein All-Purpose Mix (plus extra for dusting)
  • 1 tsp Mixed dried herbs
  • Sauce
  • 150ml ProZero
  • 100g Violife original
  • 2 tsp Cornflour
  • 10g Butter
  • Topping
  • 100g Violife original, grated
  • 1 Aubergine, sliced into rounds
  • ½ Red onion, peeled and sliced
  • 6 Basil leaves
Table

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