Stuffed Crust Pizza

Pour the ProZero, warm water, dried yeast and psyllium husk powder into a mixing bowl and stir until combined. 

Leave to rest for 10 minutes. 

Add Fate Low Protein All-Purpose Mix, olive oil, salt and mixed herbs and mix by hand into a dough. Knead for 2 minutes. 

Cover the bowl with a tea towel and 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 Fate Low Protein All-Purpose Mix and divide the dough into two equal sized balls and place on a clean dusted work surface. 

Using a rolling pin, roll out the balls into two 24cm diameter circles to form pizza bases. 

Brush oil around the rim of the bases to create rings of approximately 4cm in depth and sprinkle 50g Violife onto to the oil. 

Fold the outside edges of the bases, to enclose the Violife.  

For the topping, spread the passata equally over the centre of each pizza base and layer the mushrooms,  pepper,  onion and the rest of the Violife on top. 

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