Low Calorie Pizza
Low Fat Pizza Without Cheese
I Love Pizza
The problem with pizza is the high fat content of the cheese and also the various sliced meat toppings. Cheese tends to help bind the toppings together, so finding an alternative using Pease Pudding has proved successful. It is virtually fat free, does not affect the other flavors and gives the pizza that succulence that one associates with cheese. I have used anchovy to replace the salt taste and content found in cheese, and smoked lean bacon or ham to replace the traditional fatty sausage. During preparation it is possible to remove further fat from the ingredients. Read on and enjoy!
Note: Pease Pudding is made from yellow split peas and is a traditional UK product.
Ready with Toppings
- One 220 gram Tin Pease Pudding
- 150 grams Tomato Puree
- 100 grams Mushrooms, Sliced
- 15 grams Anchovy Fillets
- 4 Rashers Smoked Bacon or Lean Ham
- One Tomato, Sliced
- One Pizza Base, 12 inch diameter
- Place the 12 inch pizza base on a firm surface. If you are using a base from frozen (recommended) it will defrost in the time it takes to complete the preparation.
- If you are using lean bacon. In a frying pan without oil, fry your bacon for 2 or 3 minutes. This will release fat from the bacon. Remove bacon onto a plate and use kitchen towel to wipe away any surplus fat and then dice.
- Thinly slice the mushrooms or if you are using canned mushrooms place them onto kitchen towel to remove excess moisture.
- Place the anchovy onto a plate and firmly press kitchen towel onto them in order to remove excess olive oil and then dice.
- Thinly slice the tomato.
- Empty the pease pudding into a small saucepan. Using a strong spoon or potato masher you will need to mash the pease pudding.You may need to add a little hot water to soften the mash; You need a stiff mix that will spread over the pizza base.
- Spread the pease pudding evenly over the pizza base, but do not spread it out to the far edges; try to leave about a clear inch around the perimeter.
- Next spread the tomato puree on top of the pease pudding and out to the far edges of the pizza. This in effect covers and seals the pease pudding in a blanket.
- Next spread over evenly the diced bacon, anchovy and sliced mushroom. Finally top with the sliced tomato.
- Using a spatula lightly firm the toppings into the spread.
Electric fan assisted oven.
Place pizza near the top of the oven and cook at 220 c for 14 minutes.
The above recipe realises a significant reduction in the fat content when compared to a standard pizza. However this can be further reduced if one can replace the remaining fatty components.
In this recipe it is the anchovy (which retains fat in the olive oil) and the bacon which contains fat. As an alternative you might try using smoked mackerel and or leanest smoked ham. I have also tried asparagus and even baked beans. The combinations are endless, and if you experiment you will likely finesse your perfect pizza.
Some pizza lovers cannot eliminate that cheesy taste; in which case I suggest a sprinkling of one of the varieties of hard dried cheese such as Parmesan.
Pease pudding is not available in many countries. If you can suggest alternatives, please let me know.
Find out more about Pease Pudding and its history on Wikipedia
© 2013 Colleen Swan