Low Protein Baked Pizza!


  • 1 cup low protein flour
  • 1 tbsp vegetable oil
  • dash of salt
  • 1/2 tsp baking powder
  • 65ml water + 2 drops yellow food colouring
  • 2-3 leaves basil
  • 65g chopped tomatoes, puree or a combination of both
  • 30g grated Violife original block


  • Preheat oven to 220’C.
  • Mix flour with salt and baking powder. Add oil and mix well. Gradually add water and colouring until a dough is formed.
  • Sprinkle over 1-2 tsp flour if needed, so your dough does not stick. Knead dough for 4-5 minutes.
  • Press dough onto a greased baking tray and form into a large circle. About 1cm thick or slightly thinner to your liking.
  • Add tomatoes and sprinkle over the cheese.
  • Bake for 12-18 minutes.


260 kcals – This does not include the low protein flour – please calculate this separately depending on the flour you are using.


Exchange free. Please adjust according to the low-protein flour you are using.

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