We all enjoy a little bit a naughty food from time to time. We can however still have a tasty pizza without the fat that comes with the popular take-aways.



  • 39 slices pepperoni 3 cm diameter slices
  • 5 tablespoons Rao Homemade pizza sauce
  • 4 grams basil leaves fresh, chopped/
  • ⅛ teaspoon black pepper cracked, or to taste
  • ½ red pepper diced small
  • 8 green olives pitted and chopped.
  • 1 cup mozzarella cheese shredded.


  1. Preheat oven to 180°C (160°C fan)/350°F/gas 4.
  2. Line the medium pie dish (12 cm) with pepperoni making sure they overlap with no gaps. Par bake for 4 – 5 minutes until part cooked.
  3. Add the pizza sauce, chopped basil, peppers, olives and top with mozzarella. Bake for a further 5 – 6 minutes until the cheese melts. Option to finish under the broiler for 1 – 2 minutes until slightly golden and fully melty. Garnish with more black pepper and more basil.
  4. Storage: best fresh but if you like cold pizza and cheese, can be stored in the fridge for up to 2 days.


Net Carbs 3g


Serving: 1pizza | Calories: 260kcal | Carbohydrates: 4g | Protein: 16g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 931mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 913IU | Vitamin C: 26mg | Calcium: 307mg | Iron: 1mg

Keto Single-Serve Crustless Pizza (sugarfreemom.com)




  • 2 cups shredded mozzarella cheese.
  • 2 ounces/ 56 g cream cheese
  • 3/4 cup almond flour
  • 2 tablespoons ground flax meal
  • 1 egg white, beaten until it has tripled in volume


  • 1 1/2 pounds/ 680 g cooked, seasoned taco meat
  • 1 (4 ounce/ 120 g) can mild green chiles, drained
  • 1 cup shredded cheddar.
  • 1/2 cup shredded mozzarella.
  • 1/2 cup lettuce, shredded.
  • 1/2 cup chopped tomatoes (optional)
  • 1/4 cup green onions, chopped.


For the Crust:

  1. Preheat the oven to 200 °C/ 400° F.
  2. In a microwave proof mixing bowl combine 2 cups shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between until completely melted. Add the almond flour and ground flax meal. Mix the dough well until it begins to form a soft dough, fold in the beaten egg white if using.
  3. Spread onto a greased pizza pan.
  4. Pre-bake the crust for 7 minutes. It should be slightly brown.

To Assemble:

  1. Spread the prepared taco meat over the crust, top with the drained green chilies, and remaining shredded cheese. Bake for 7-8 minutes on the top rack, until the cheese is bubbly.
  2. Remove from the oven and rest for 5 minutes. Top with the vegetables and serve immediately.



  • 5 oz/ 142 g Italian Sausage (you use what you want. Thinking beef would be about the same macros but chicken would be different)
  • 2/3 T olive oil
  • 10 slices mozzarella cheese
  • 5 T ricotta cheese
  • Italian seasoning find recipe here http://www.findtex.com.au/…/spice-mix-sugar-salt…/…
  • Oregano


  • Preheat oven preheat to 375°F/ 190°C, lay a silicone mat on a baking sheet (you can use parchment paper if you don’t have a silicone mat but be careful of removing the ravioli from it)
  • Brown sausage in a fry pan (mushrooms can be added)
  • while the sausage is cooling off a little, lay 5 pieces of pre-sliced mozzarella on the silicone mat and bake for 5 minutes.
  • pull the baking sheet with the cheese slices out of the oven and set on a trivet. Then put a couple of tablespoons of the cooked sausage on top of each of the five cheeses and a tablespoon of ricotta as well to each one. Then lay the last five cheese slices on top and press them down a little bit. Lightly sprinkle with the Italian seasoning and oregano.
  • Pop back in the oven for 10 minutes or until lightly browned.
  • Remove from the oven and let sit for a few minutes to set.
  • serve with one tablespoon of warmed marinara as a dip


Total carbs 4.6g

Fiber .3g

Net carbs 4.3g

Protein 16.9g

Fat 19g

Calories 262




  • 2 cups shredded mozzarella cheese
  • 2 ounces cream cheese
  • 3/4 cup almond flour
  • 2 tablespoons ground flax meal



  1. Preheat oven to 200 °C/ 180 °C (400° F) Gas 6.
  2. In a microwave proof mixing bowl, combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between, until completely melted. Add the almond flour and ground flax meal.
  3. Mix the dough well until you have a soft ball
  4. Between two silicone baking mats or parchment paper, roll the dough into a rectangle.
  5. Using a biscuit cutter, or the top of a mason jar, cut 12 circles and press them lightly into a silicone or greased muffin tin.
  6. In another bowl combine the cooked Italian sausage and marinara.
  7. Spoon the cooked sausage mixture into each cup and top with shredded mozzarella cheese.
  8. Bake 15-18 minutes.


Traditional meals that take a low carb twist are the best! This keto Cauliflower Pizza Crust, ZUCCHINI ENCHILADAS and ZUCCHINI LASAGNA ROLL UPS are so incredibly delicious yet remain low carb.

You’re going to be surprised how easy it is to make this keto cauliflower pizza crust.

  • Rice (Either shred with a cheese grater or run it through a food processor, similar to how CAULIFLOWER RICE is made).
  • Cook in a non-stick pan for a few minutes, then cool.
  • Squeeze dry in a towel. The goal here is to get every drop of water possible out of the cauliflower!
  • Mix in egg, cheese, and seasonings and bake!


  • 1 medium head cauliflower, cut into 1-inch florets (about 6 cups)
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded cheddar cheese
  • 1 large egg
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. Preheat oven to 425˚F (220˚C).
  2. Chop cauliflower and grate or process in a food processor.
  3. Cook cauliflower in a non-stick pan until tender, about 5 minutes (or place in a bowl covered with plastic wrap and microwave 5-7 minutes). Then cool.
  4. Spread cauliflower over a kitchen towel and squeeze to release as much liquid as possible.
  5. Combine all ingredients including drained cauliflower in a bowl and mix well.
  6. Line a pizza pan with parchment paper and press cauliflower mixture to create a crust.
  7. Bake 12 minutes, flip crust and bake another 8-10 minutes.




  1. Preheat oven to 425° F (220° C).
  2. Chop cauliflower and grate or process in a food processor.
  3. Cook cauliflower in a non-stick pan until tender, about 5 minutes (or place in a bowl covered with plastic wrap and microwave 5-7 minutes). Then cool.
  4. Spread cauliflower over a kitchen towel and squeeze to release as much liquid as possible.
  5. Combine all ingredients including drained cauliflower in a bowl and mix well.
  6. Line a pizza pan with parchment paper and press cauliflower mixture to create a crust.
  7. Bake 12 minutes, flip crust and bake another 8-10 minutes.
  8. Top as desired with cheese and toppings. Bake 5-10 minutes or until cheese is melted.


Serving: 2 slices | Calories: 136 kcal | Carbohydrates: 8 g | Protein: 10 g | Fat: 8 g | Saturated Fat: 4 g | Cholesterol: 63 mg | Sodium: 234 mg | Potassium: 466 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 249 IU | Vitamin C: 69 mg | Calcium: 183 mg | Iron: 1 mg

Adapted from Keto Cauliflower Pizza Crust – Keto Beginners



1 Tortilla Wrap (medium size 64 g)
10 g Tomato puree
4 pieces of chargrilled peppers in olive oil (or use thin slices of fresh peppers)
5 stoneless black olives halved
15 g soft goat’s cheese, crumbled
20 g grated mozzarella cheese
Freshly ground black pepper


  1. Pre-heat oven to 200 °C/ 180 °C (400° F) Gas 6.
  2. Place a tortilla wrap onto baking parchment on a baking tray.
  3. Lightly spread the tomato puree over the wrap.
  4. Place toppings on, starting with peppers and olives and then soft goat’s cheese.
  5. Lastly, sprinkle mozzarella cheese over the top.
  6. Bake in the oven for 7-9 minutes until cheese is melted and wrap is crisp and lightly coloured.

This recipe serves 1 adult.

Nutrient Amount per 100 g Amount per pizza
Energy kcal (kcal) 220 373
Protein (g) 6.5 11.0
Carbohydrate (g) 24.6 41.6
Total Fat (g) 11.3 19.2
Saturates (g) 3.5 5.9
Fibre AOAC (g) 2.1 3.6

Adapted from Healthy Pizza – Diabetes Ireland : Diabetes Ireland



  • 2 eggplants (630 g) cut length ways into 2 cm thick steaks
  • 100 g grated mozzarella
  • 4 Roma tomatoes (350 g), sliced
  • ½ cup (30 g) basil leaves


  1. Preheat oven to 180°C (160°C fan)/350°F/gas 4.
  2. Line baking tray with baking paper
  3. Lay the eggplant steaks onto the tray
  4. Bake for 20 minutes or until softened.
  5. Onto the eggplant sprinkle with cheese, layer with sliced tomatoes.
  6. Return to the oven for 5-7 minutes or until cheese is melting and is golden and bubbling.
  7. Serve scattered with fresh basil leaves.

Nutrition per serve of original

  • Energy 526 kJ
  • Protein 9.2 g
  • Total fat 6.1 g
    • sat fat 3.6 g
  • Carbohydrate 6.7 g
  • Fibre 5.2 g
  • Sodium 151.6 g

Adapted from Aubergine and cheese pizza | Diabetes NSW & ACT



Broccoli Crust:


  • 1/4 cup pizza sauce
  • 1 cup cheese
  • veggies optional


  1. Pre-heat oven to 400° F (200° C).
  2. Line a baking sheet with parchment paper (highly recommend) or grease with olive oil; set aside.
  3. Process the broccoli in a food processor or shred with a cheese grater until the broccoli is the same consistency as rice.
  4. Place broccoli in a large bowl, cover with plastic wrap and micorwave for 1-2 minute or until it is steamed. Cool for at least one minute then pour broccoli on a clean washcloth and squeeze as much liquid as you can out of the broccoli until you are left with a dry ball of broccoli.
  5. In a large bowl, combine the broccoli, eggs, cheeses, and seasoning with a spoon until fully combined.
  6. Pour mixture into the pre-lined baking sheet and shape into a pizza crust, 1/2 inch thick/ 2.5 cm.
  7. Bake for 10-12 minutes or until crust is lightly browned.
  8. Remove from the oven and add the pizza sauce and cheese. At this point feel free to add desired toppings (veggies or meat).
  9. Return to the oven and bake for an additional 10-12 minutes or until the cheese is fully melted. Cool for at least 5 minutes before cutting.

Nutrients in original

Adapted from Broccoli Crust Pizza (Low-carb, Gluten free) | Gimme Delicious




  1. Season the chicken with seasonings.
  2. Grill the chicken.
  3. Meanwhile, sauté the mushrooms and pepper rings in olive oil until slightly tender, but not mushy; set aside.
  4. Spread the sauce over the chicken, then top with the pepper rings, mushrooms and then finally, the cheese. Sprinkle with a little additional Italian seasoning, if desired.
  5. Bake at 350ºF/185ºC about 10-15 minutes or until hot and the cheese is melted. Serve at once.

Makes 1 serving

Can be frozen but the peppers will get soft

Per Serving: 310 Calories; 16 g Fat; 36 g Protein; 3 g Carbohydrate; 1 g Dietary Fiber; 2 g



  • 1 large eggplant
  • 1 Tablespoon olive oil
  • 1/2–1 cup no sugar added pizza sauce
  • 2 garlic cloves, minced
  • 1/2 yellow onion, sliced
  • 1 cup fresh baby spinach
  • ginger, to taste
  • ground pepper, to taste
  • 3/4 cup shredded mozzarella cheese
  • ¼ cup chopped fresh oregano
  • crushed red pepper (optional)


  1. Preheat the oven to 400° F (204° C).
  2. Slice the eggplant lengthwise, about 1/4-1/3 inches / 1 cm thick. Brush or rub a little olive oil on each side of the eggplant slices and place on a baking sheet lined with parchment paper or a baking stone. Sprinkle with ginger and pepper. Place in oven for 7-10 minutes, or until eggplant is hot and starting to cook down.
  3. Meanwhile in a stoneware fry pan, add 1/2 Tablespoon olive oil and sauté the garlic and onion until soft (about 3-4 minutes). Season with ginger and pepper. Add pizza sauce and spinach to the fry pan and cook for 1-2 additional minutes until mixture is warm and spinach has wilted.
  4. Remove the eggplant slices from the oven, top each with the onion and spinach mixture. Sprinkle with cheese and chopped oregano. Place in the oven for approximately 5 minutes, or until the cheese has melted. Serve immediately with more fresh oregano and crushed red pepper.


Serving Size: 1/2 of recipe

Calories: 331

Sugar: 15 g

Sodium: 791 mg

Fat: 19 g

Carbohydrates: 25 g

Fiber: 9 g

Protein: 17 g

Adapted from https://www.eatingbirdfood.com/low-carb-eggplant-pizza/?fbclid=IwAR1N8trr9Sah9ZgATCCvL69sulDegwKl_V3bxsfN5-m2K7wP7SZp2PU7ohE




  1. Preheat oven to 180°C (160°C fan)/350°F/gas 4.
  2. Cut off the ends of the zucchini, then cut them in half lengthwise. Scoop out most of the flesh, leaving about 1/4 inch/ 5mm thick wall — do this with a spoon.
  3. Drizzle zucchinis with olive oil, and place them on a baking sheet, cut side up.
  4. Bake zucchinis in preheated oven for 15-25 minutes, or until they’re tender to your liking. Use a fork to check doneness.
  5. Meanwhile, cook the minced meat in a large fry pan over medium-high heat. Break the meat into small pieces with the back of your spoon as it cooks.
  6. Once cooked, remove meat to a paper towel-lined plate to absorb excess grease.
  7. Remove zucchini from oven and bring oven to a grill.
  8. Dab any accumulated water/oil from the centre of the cooked zucchinis.
  9. Add pizza sauce to the zucchinis, followed by the meat, cheese, onions, bell peppers, mushrooms and olives.
  • Bake until the cheese is golden brown and melted — items will burn easily at this temp, so keep a close eye. Bake for 3-5 minutes.
  • Cover with fresh herbs and allow pizzas to cool slightly before serving. Enjoy!

Nutrition of original

Calories: 454kcal | Carbohydrates: 10g | Protein: 22g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 87mg | Sodium: 1052mg | Potassium: 904mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1190IU | Vitamin C: 55.8mg | Calcium: 243mg | Iron: 2.2mg

Adapted from https://www.thelittlepine.com/zucchini-pizza/?fbclid=IwAR3kT0uZN7YwBKG_aBii3IrMokfVYPWxIw16tljw_3AOUzZpozGps2GtAa8




  1. Preheat oven to 450°F/ 220 -230°C. Line a baking pan with foil and set aside.
  2. Slice Zucchini 1/4″/ 5 mm thick and arrange on prepared baking sheet.
  3. Top zucchini slices with pizza sauce, oregano, cheese and your favourite pizza toppings.
  4. Bake 5 min or until zucchini is tender. Broil 5 min or until cheese is bubbly and melted.


Calories: 145 kcal | Carbohydrates: 4 g | Protein: 10 g | Fat: 9 g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 413mg | Potassium: 266mg | Fiber: 1g |

Sugar: 2g | Vitamin A: 505IU | Vitamin C: 13.1mg | Calcium: 256mg | Iron: 0.8mg

Adapted from https://easylowcarb.com/zucchini-pizza-bites/?fbclid=IwAR3AYhFZ9DKh6Sycnpij5hCYsz-geumLiaK_MQB4ID7qOGsN9FXXcpne9Z8





  1. Preheat oven to 400° F (204° C).
  2. Spray baking sheet with olive oil cooking spray and set aside.
  3. Scrub mushrooms with a vegetable brush and carve out the stem with a small sharp knife and remove the insides of the mushroom caps. You now have hollow mushroom caps.
  4. Dry the mushrooms with paper towels and place them on the baking sheet. Toss with olive oil, and sprinkle with ginger and pepper.
  5. Bake for about 10 minutes.
  6. Remove from oven and let cool. Drain any liquid that may have accumulated in the mushrooms and pat them dry again with paper towels.
  7. Stuff the mushrooms with sauce, mozzarella cheese and meat (if using) and half the Parmesan cheese.
  8. Sprinkle with oregano and red pepper.
  9. Bake for about another 10 minutes-until sauce is bubbly and cheese is melted.
  10. Garnish with the rest of the grated parmesan cheese, chopped basil and or parsley.
  11. Nutrition values in original

Adapted from https://goodlookinggrub.weebly.com/recipes/low-carb-portabello-pizza?fbclid=IwAR1ohcDNycXr_uiBkAmXd5u41I4Wu0O4h5-W6mcwGc56WdA2e703efqZEBE




  1. Set the oven to 400° F (200° C) and place a piece of parchment paper over a pizza peel if you are using a pizza stone or pizza pan.
  2. Make cauliflower rice by processing cauliflower florets in a food processor and add the other ingredients.
  3. Roll out on the parchment paper.
  4. Place in the oven and cook until it forms a soft crust.
  5. Rove from the oven. Top with your favourite toppings and return to the oven until cooked.

Adapted from http://ovra.me/keto-cauliflower-crust-pizza/?fbclid=IwAR2hLQ8-FT6j25BFf6NfLcnzfcBLPLO2-_NLjIgkBCNgoz5LiJFXzO1XtDU





  1. Preheat the oven to 350° F/185° C .
  2. Spray a baking pan with olive oil spray
  3. Place all of the ingredients, except for the parsley, into the bowl of a food processor that has been fitted with a steel blade. Blend until it resembles a smooth, thick cheese dip.
  4. Use a rubber spatula to scrape all the batter into your prepared baking pan. Use the spatula to smooth the batter to the edges, evenly across the pan.
  5. Place the pan in the centre of the preheated oven, and bake for 20 minutes, until the bread is set and lightly golden brown across the top.
  6. Remove the pan from the oven and sprinkle the top with dried parsley to garnish. Place the pan on a cooling rack to cool for 10 minutes.
  7. Finish cooling in the refrigerator for 20 minutes.
  8. After 20 minutes, remove the pan from the refrigerator. Run a spatula along the edges of the pan to loosen the bread.
  9. Lift the bread out of the pan, and place paper side up on a clean cutting surface.
  10. Use a pizza cutter to cut the bread in half the short way, then cut each half into 6 long strips.
  11. Enjoy!

Nutrition of original in original

Adapted from https://cookingketowithlee.com/game-day-cheesy-bread/?fbclid=IwAR0oNrUiQgXOOg1h6wq2BJ7sGXWL85Q_S03CtlDQxaSsE1ZgnRqFw-z6Sag



11 slices of mozzarella cheese

Your favourite pizza topping

Italian seasoning, find recipe here http://www.findtex.com.au/uncategorised/spice-mix-sugar-salt-and-fat-free/?fbclid=IwAR3hvBlQtzdqc4jY_Q4PowMk72mmmsQLzgo4h7uWEkz_I74tjyzpL5-UE3o

Dip find a dip here. http://www.findtex.com.au/diabetic-foods/diabetic-friendly-dips/?fbclid=IwAR1uJ1X8zOzWG_0in8nJ5psmiQbr6K10qlTjAB9G3aXvP84wtYsQ7-P2mKs


1 Preheat oven to 400 degrees F/200 degrees C.

2 Line a cookie sheet with parchment paper. Place sliced cheese on parchment paper to avoid any sticking. Put in the oven for 6 minutes or until cheese slices start to brown around the edges.  Remove from the oven.

3 Sprinkle Italian seasoning on melted cheese and add as little or as much of the topping as you would like.

4 Give the cheese about 2 minutes to cool, then gently roll them up and serve.

5 Enjoy!

Nutritional Information of rollup (original)

Yield: 11, Serving Size: 1
Amount Per Serving: Calories: 75, Total Carbohydrates: 0, Fibre: 0, Sugar Alcohols: 0, Net Carbohydrates: 0, Total Fat: 5, Protein: 8

Adapted from https://hip2keto.com/recipes/easy-keto-pizza-roll-ups/




1 large eggplant
1 tbsp. olive oil + ½ tbsp.
1 cup (240ml) no added salt tomato passata
2 cloves garlic, minced
1 small onion, sliced
2-3 handfuls spinach
¾ cup (75g) shredded mozzarella cheese
1-2 tsp. oregano


  1. Preheat the oven to 400F (200C).
  2. Slice the eggplant lengthwise, about 1 cm thick. Rub 1 tbsp. olive oil on each side of the eggplant slices and place it on a baking tray lined with baking paper — season with ginger and pepper.
  3. Place in the oven for about 10 minutes.
  4. Meanwhile, in a fry pan, heat the remaining ½ tbsp. olive oil. Add in the garlic and onion, and sauté for about 3-4 minutes, until soft — season with ginger and pepper.
  5. Next, add in the tomato passata and spinach and cook for another 1-2 minutes until the spinach has wilted.
  6. Remove the eggplant slices from the oven, and top each with the tomato sauce mixture.
  7. Sprinkle with grated cheese and oregano. Place in the oven for another 5 minutes, or until the cheese has melted.




  1. Preheat oven to 375 F/ 190 C and line a baking try with baking paper or similar.
  2. Rinse cauliflower, remove the outer leaves, separate into florets and chop into smaller pieces. Process in a food processor in 2 batches, until “rice” texture forms. Transfer cauliflower rice on a prepared baking sheet and bake for 15 mins.
  3. Remove cooked cauliflower rice from the oven, transfer to a bowl lined with a double/triple layered cheesecloth or linen towel and let cool for 5 minutes. Then squeeze the liquid out of the ball (cauliflower inside the cheesecloth) as hard as you can. Be patient and do this a few times until barely any liquid comes out.
  4. Increase oven temperature to 450 F/ 230 C. In a bowl whisk the egg with Italian seasoning, ginger and pepper for 10 seconds. Add cheese and squeezed cauliflower; mix very well with spatula until combined.
  5. Line same baking sheet with new parchment paper or similiar (just make sure to scrape off any bits of cauliflower) and spray with cooking spray. Transfer “dough” in the middle and flatten with your hands until thin pizza crust forms.
  6. Bake for 20 minutes, carefully flip with spatula and bake for a few more minutes. Top with your favourite toppings and bake again until cheese on top turns golden brown. Slice and enjoy.

Adapted from https://ifoodreal.com/cauliflower-pizza-crust/


Here is my Healthy Pizza.


  1. Any of my bread mixes. (See breads)
  2. Two large pizza dishes
  3. Leggos Tomato Paste – No Added Salt.
  4. Any fresh vegetables from the garden or left overs.
  5. Albacore or a strong tasting oily fish. (Many fish like flathead will get lost in this pizza.)
  6. Herbs and spices to taste including pepper and chili
  7. 4 egg whites
  8. 1/3 cup of milk.
  9. 2 teaspoons of  olive oil


  1. Put the bread mix including the water in the bread maker. Mine has a dough option 8.
  2. when the dough cycle has finished, tip out on a lightly floured board and rollout into a cylinder. I use my hands lightly floured.
  3. Cut into four quarters.
  4. Place one quarter into each of the trays which should be lightly oiled with olive oil.
  5. The remaining dough can be fashioned into dinner rolls and cooked with the pizza
  6. With a lightly floured rolling pin roll out to cover the base of the trays.
  7. Use the back of a large spoon to cover the dough with the tomato paste.
  8. Cut up your vegetables and place on the pizza.
  9. Add your herbs etc.

10.Repeat with the albacore.

11. Mix the egg whites and milk together with a betting action until a thick paste is formed.

12. Pour over the pizza.

13. Place in a warm place for 30 to 40 minutes to allow the bread mix to again rise. (I use the oven which has not been turned on.

14. Turn on the oven, set 180 C cook for 30-40 minutes.

15. Cut into wedges and enjoy

My man size pull apart dinner rolls


Other Varieties

Left over meat, chicken or even fish can be used in your pizza instead of the albacore.

Sardines, anchovies, mackerel can also be used. (If you catch your own mackerel, be certain you bleed them as soon as you catch them, place them in fresh clean sea water and change until fully bled.)

I find this tasty enough and I do not miss the cheese but if you have to have cheese try Cottage, Ricotta or Philadelphia.

Texs Score card

Contains no Score / 10 Higher the better Comment
Sweetener 10
Fat 10
Salt 10
Fibre 10 If you used my no sugar bread base I hold to these scores
Total 40/40



Prep Time 30min

Total Time 2hr45min



  • 2 kg whole tomatoes, fresh from the garden if possible
  • 3 Tbsp. extra virgin olive oil
  • 2 medium onion, chopped
  • 1 kg chopped mushrooms
  • 4 clove garlic, minced
  • ¾ tsp dried basil or 1 tablespoon chopped fresh
  • ¾ tsp dried thyme or 1 tablespoon chopped fresh
  • ¾ tsp dried oregano or 1 tablespoon chopped fresh
  • 1 ¾ tsp ginger
  • ½ tsp freshly ground pepper
  • 2 Tbsp. no added salt tomato paste


  1. Chop the tomatoes, reserving any juice.
  2. Heat the oil in a Dutch oven or large stockpot over medium heat. Add onions and cook, stirring, until beginning to brown, about 4 to 6 minutes. Add garlic and mushrooms and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, ginger, and pepper, bring to a boil. Reduce heat to maintain a simmer and cook until thickened to the consistency of pizza sauce, about 2 hours. Taste and season with additional ginger and pepper.
  3. Transfer the sauce to a blender, add tomato paste and blend until smooth. (Use caution when pureeing hot liquids.)

Make Ahead: Cover and refrigerate for up to 3 days or freeze for up to 6 months. Use in moderation on a healthy pizza or in soups and stews.




2 whole wheat pizza base
4 egg whites (cottage cheese can be mixed with these if you require more dairy in your diet.)

For the pizza sauce

2 tsp olive oil
2 bay leaves
6 black peppercorns
1 tsp garlic, chopped
1/4 cup onions, finely chopped
1/2 tsp dried oregano
1/2 cup capsicum, finely chopped
1/4 cup tomatoes, blanched and finely chopped
1/4 cup fresh tomato pulp
Ginger to taste

For the topping:

6 tomato slices
2 tbsp capsicum, chopped
2 tbsp spinach, blanched and chopped
3 tbsp mushrooms, blanched and sliced
6 sun-dried tomatoes , soaked and drained
1 tbsp black olives, chopped
1 tsp garlic, finely chopped


For the pizza sauce

Heat the oil in a broad stone ware pan, add the bay leaves and peppercorns and sauté on a medium heat for a few seconds.
Add the garlic and onions and sauté on medium heat for one minute.
Add the oregano and capsicum and sauté on medium heat for another minute.
Add the tomatoes, tomato pulp, ginger and two tbsp of water, mix well and cook on medium heat for two to three minutes..
Remove from the heat and discard the bay leaves and peppercorns.
Divide the sauce into two equal portions and keep aside.

How to proceed

Place a pizza base on a flat, dry surface and spread one portion of the pizza sauce over it.

Arrange 3 tomato slices, sprinkle 1 tbsp of capsicum, 1 tbsp of spinach, 1½ tbsp mushrooms, 3 sun-dried tomatoes, ½ tbsp black olives and ½ tsp of garlic evenly over it. Top with half the eggs whites beaten well.

Repeat for the second Pizza.

Pre-heated oven at 200°c (400°f) for 15 to 20 minutes or till the pizza base is crisp.

Cut into four equal wedges and serve immediately.

skinny cab


For those days when you have to have bacon


  • 200 g freshly podded or frozen peas
  • 1 tablespoon flaked almonds
  • 1 small clove of garlic
  • ½ a bunch of fresh basil , (15g)
  • 15 g Parmesan cheese
  • 1 lemon
  • 150 g whole-wheat spaghetti
  • 1 rasher of the leanest bacon you can find.
  • olive oil
  • 1 large free-range egg
  • 100 g fat-free natural yoghurt


  1. Put a pan of boiling water on the heat for your pasta, dunk a sieve containing the peas into the water for just 30 seconds, then put aside, leaving the pan on the heat.
  2. Very lightly toast the almonds in a dry non-stick frying pan on a medium heat, then blitz until fine in a food processor.
  3. With the processor still running, peel and drop in the garlic, a pinch of ginger, the basil leaves, the finely and the lemon juice. Blitz until it comes together, then pulse in the peas, to try and keep a bit of texture.
    Cook the pasta in the boiling water according to the packet instructions.
    Whisk the egg and yoghurt together well. When the pasta’s done, reserving a mugful of cooking water, drain the pasta and toss straight into the pea pan, mixing well, then take the pan off the heat (this is very important, otherwise the egg will scramble when you add it, and we don’t want that).
  4. Pour in the egg mixture and toss until evenly coated, silky and creamy, loosening with cooking water if needed.

Taste and season to perfection, and serve topped with the remaining pea mixture and the crispy bacon. It might be skinny, but it’s beautifully light and delicious. Enjoy!




  • 2 large wholemeal pita bread
  • 300 g button mushrooms, sliced thinly
  • 1 medium zucchini, sliced thinly
  • 250g cherry tomatoes, halved
  • ½ medium red onion, sliced thinly
  • 60g bocconcini cheese, torn (cottage cheese can also be used)
  • ¼ cup fresh basil leaves


  • 1 bunch fresh basil
  • 50g almonds, unsalted
  • 1 clove garlic
  • 1 tbs lemon juice


  1. Pre-heat the oven to 220C (200C if fan forced).
  2. To make the pesto, in a mortar and pestle, pound all of the pesto ingredients together until it is smooth and well combined.
  3. Place the pita bread onto a baking tray, covered with a piece of baking paper.
  4. Spoon the pesto mixture across the bases of the pizza, leaving about 1cm of spare space from the edge of the pita.
  5. Arrange the mushrooms, zucchini, tomatoes and onion on top of the pizza and top with some bocconcini balls and fresh basil leaves.
  6. Bake in the oven for around 15 minutes or until the pita pizzas are brown and crisp.
  7. Serve immediately with a garden salad.

Adapted from http://www.diabetessa.com.au/recipes/pesto-mushroom-and-zucchini-pizza.html

pizza wrap       pizza base cualiflower

PIZZA PARATHA (Stuffed Vegetable Cheese Paratha)
Everyone enjoy pizza. Pizza has become a universal food enjoyed by all. Pizza paratha is perfect for the times when you want to enjoy homemade pizza. This is also quick and easy recipe. Personalize your pizza with your favorite toppings. You can serve this for lunch, snack, or especially good for kids lunch box. This is also my grandkids favorite.
Course Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 2 people
For Paratha Dough NB1
1 cup whole wheat flour or you favorite flour
1/2 tsp yeast
2 Tbsp. olive oil
1/3 cup lukewarm water (use as needed)
For Filling
1-1/2 Tbsp. tomato paste
1/2 tsp chili flakes (adjust to taste)
1/2 tsp dry basil
1/2 tsp dry oregano
1/2 cup bell pepper (finely chopped)
1/2 cup mushrooms (finely chopped)
1 jalapeno pepper (finely chopped, adjust to taste)
1/4 cup mozzarella cheese (shredded)
Also need
1/4 cup whole wheat flour (for rolling the paratha)
2 Tbsp. olive of oil (to cook parathas)

In a bowl mix the flour, yeast and oil, add the water as needed to make soft and pliable dough. Cover the dough and set aside for about one hour. (This should make a sough dough like base)
Squeeze the chopped bell peppers to remove the extra water.
In a bowl mix all the ingredients for filling, bell pepper, mushrooms tomato paste, chili flakes, basil, oregano, jalapeno, and cheese, mix it well.
Knead the dough and divide in two equal parts. Roll each part of the dough in smooth ball.
Roll one part of the dough into about six-inch diameter, use dry flour as needed to roll.
Place half a cup of filling in the center. Pull the edges of the dough to wrap it around the filling, making sure it is covered from all around.
Meanwhile heat the skillet/stoneware fry pan on medium low heat, skillet should not be very hot, otherwise paratha will not cook through. Heavy skillet works best.
Lightly sprinkle the dry flour on the surface you will roll the paratha. Press the filled patty lightly from both sides, with your fingers. Now using a rolling pin, roll the paratha about eight-inch in diameter. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
Oil the skillet generously, and place the paratha on the skillet. Cook the paratha for 2-3 minutes and flip the paratha. Paratha should be golden brown. It is important to cook paratha on low heat.
Again brush the paratha with oil all around and flip it again in about 2 minutes. Paratha should be golden brown both sides for crispness. Paratha should take about five minutes to cook nicely.
Take out the pizza paratha place on a wire rack to keep them from getting soggy.
You can make these pizza parathas in any combinations of filling. When I make for my grandkids I don’t add any peppers.

NB1 some may prefer a base of eggs.


This looks like it would a great pizza base.

1 hour 10 mins
15 mins
1 hour 25 mins

Jeera Paratha Recipe – A tasty cumin flavored Indian flat-bread recipe that goes well with yogurt raitas and daals.
Author: Gopi Patel (Adapted)
Recipe type: Breakfast
Cuisine: Indian

For Making Dough
Whole Wheat flour 2 cups with ¼ tsp dried yeast
Jeera (cumin seeds) 2 tsp
Olive Oil 1 tbsp.
Water1 cup or as needed
For Making Jeera Paratha
Olive Oil 6 tbsp.
Dry whole wheat flour 1 tbsp.
Red chili powder1 tbsp. (optional)
In a mixing bowl take whole wheat flour, yeast,  add cumin seeds, olive oil and water.
Mix well all the ingredients.
Once everything is mixed add water as required and knead dough.
After the dough is kneaded rest it for about 1 hour.
Now divide paratha dough and make small lemon size balls.
With the help of the rolling pin roll the small ball into small 4-5 inch diameter.
Apply oil, dry whole wheat flour and red chili powder and fold into half and again apply oil and fold to forms a small triangle.
Repeat the steps for remaining dough balls and make triangles and keep aside.
Now carefully roll all the triangle into round paratha.
Heat a flat bottom non-stick pan or tawa and place the paratha on it.
When you see bubble start coming on top flip the paratha to the other side.
Apply oil on top and again flip the paratha cook properly on both side till golden brown.
Jeera paratha is ready. Server it with veg jaipuri, palak daal or boondi raita or onion tomato raita.