Mama Maria's Lo-Carb Pizza

BY MARIA DEVESON CRABBE

Base:

80g Trim Pure Soy Protein or Perfect Soy Protein
1 egg
1 tbls olive oil
2 tbls low fat smooth ricotta
½ tsp oregano
½ tsp basil
1 tbls Splenda®

Topping:

¼ cup tomato paste
½ red onion, thinly sliced
50g hot thin-sliced salami
4 medium mushrooms, sliced
¼ red capsicum, sliced
¼ green capsicum, sliced
8 black olives, pitted and halved
100g low fat fetta
60g low fat mozzarella, grated

Pre-heat oven to 200^oC.

Sift the soy protein powder into a large mixing bowl. Add remaining base ingredients and mix into stiff dough. Spread a little extra soy protein onto bench and very lightly knead mixture into a round ball. Roll out into a flat circle (if too moist, just add a little more soy protein). Place onto a lightly oiled pizza tray and spread base out to edges. Place in the oven for 10-15 minutes, or until starting to brown.

Remove from oven and spread with tomato paste, top with meat and vegetable toppings, finishing up with the cheese. Feel free to add anchovies, eggplant or any other topping you like, keeping in mind the PCF total!

Bake for about 20 minutes, or until cheese is melted and starting to brown.

Makes one large thin-crust pizza.

Cut into six slices and serve with a fresh green salad.