For those affected by diabetes, it is sometimes difficult to find a dish to make that the whole family can eat. This is the original ‘Fathead’ pizza (famous in the low carb world). It takes 10 minutes to make and one pizza is enough to share.
FOR THE DOUGH:
180g/6¼oz/1½ cups grated mozzarella
3 tbsp cream cheese
1 egg, lightly whisked
165g/5¼oz/²/³ cup ground almonds
½ tsp salt
125ml/4fl oz/½ cup Basic Tomato Sauce
6–7 pieces of streaky bacon, baked in the oven until crisp
60g/2¼oz/½ cup grated mozzarella
1 avocado, halved and scooped out of the skin
A handful of basil leaves, to serve
Preheat the oven to 200°C/400°F/gas 6.
Place the mozzarella and cream cheese in a microwave-proof bowl. Microwave on full for 2 minutes, or until the cheese is completely melted.
Add the egg, ground almonds and salt. Mix until well combined. The dough must still be very soft; if not soft enough, place in the microwave for another 30 seconds.
Roll the dough out thinly between two sheets of baking parchment. Remove the top sheet and bake for 6–7 minutes or until it is lightly golden.
Remove from the oven, spread the tomato sauce over, followed by the bacon and mozzarella. Place the pizza back into the oven and bake until golden and crisp. Put pieces of the avocado on top of the pizza and finish with a few basil leaves. Cut into slices and serve warm.
per 100g/3½oz: energy: 218kcal . protein: 14g . fat: 16g . carbs: 5g . ratio: 0.8:1
allergens: dairy, egg, tree nut
BASIC TOMATO SAUCE (Makes 750ml/1¼ pint/3 cups
2 TBSP OLIVE OIL
1 ONION, CHOPPED
2 GARLIC CLOVES, MINCED
½ CELERY STICK, GRATED
2 X 400G/14OZ CANS WHOLE TOMATOES
2 TBSP TOMATO PURÉE (PASTE)
A HANDFUL OF FRESH BASIL, CHOPPED
Heat the olive oil in a large frying pan over a medium-high heat.
Fry the onions and garlic for 3–5 minutes until softened.
Add the celery and fry for another 2 minutes.
Add the whole tomatoes and tomato purée; press the tomatoes to a finer consistency with a fork.
Leave to simmer, stirring, for 10 minutes or until the sauce becomes thick.
Add the basil leaves at the end.
per 100g/3½oz: energy: 46kcal . protein: 1g . fat: 3g carbs: 4g . ratio: 0.6:1 .allergens: none
The featured recipe is from the Type 1 and Type 2 Diabetes Cookbook by Vickie De Beer and Kath Megaw