Anyone have any tips on how to make..

I like to do little bagel pizzas w/ a Thomas Bagel thin, spaghetti sauce with added spices (Italian seasoning, garlic, and pepper) and mozz cheese. Usually top w/ sliced mushrooms and onions. Put in oven at 400 for abt 10 mins... It's quick & easy and it fills me up. Not as good as the real thing of course but it's pretty yummy and less than 300 cals.

Yummy!
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=64550

Many grocery stores (I go to Trader Joe's) sell regular (and whole wheat) pizza dough in the refrigerated section ... roll it out, put your sauce, cheese, and toppings and get it in the oven! ... whole wheat tortillas make good thin crust pizzas too (in the oven ... I'd pre-toast (bake) them though for a a few more mins for a bit more crunch.

and use high heat, as hot as your oven goes

I concur! Kids always know when the pizza is ready too if a piece of cheese falls on the bottom of the oven! I can hardly tell but apparently my super-sensitive smoke alarms can ... kids hear the beeping ... "Pizza's ready!" lol

I just discovered McCain's Ultra Thin crust pizzas, they are similar in diameter to a Medium pizza at the stores, but only have around 150 - 170 calories for 1/4 of the pizza (depends on the flavor). I paired mine with a garden salad and had an amazing dinner the other night.

http://heavling.blogspot.com/search/label/Pizza

Tomato Sauce

So here is a tomato sauce that works great for a pizza sauce, but equally well for a pasta sauce, or even as a soup base! Nutritional info is given for pizza sauce, but for a pasta it would serve 4 people. Works to freeze easily. The whole thing as 1 serving is only 100 calories.

Tomato Sauce
Serves: 16 (as a pizza sauce)

400 g tinned tomatoes (1 tin)
200 ml water
2 cloves garlic
2 g thyme
2 g oregano
1 pinch salt
1 cube vegetable stock
1 tablet of sweetener

Put everything except the stock cube into a blender.
Boil the sauce and add the stock cube. Continue to boil until the sauce is the desired thickness.
6 calories per serving, 0.1g F, 0g SF, 1.4g C, 0.7g S, 0.4g Fb, 0.3g P
Posted by myoelastic at 08:01 0 comments Labels: Pasta, Pizza, Sauce, Soup, Tomato
Friday, 3 September 2010
Baking Powder Pizza

This is an absolutely yummy pizza. I wasn't sure it would work, but I didn't have any yeast and I fancied a pizza. I have included some of the toppings I have on my pizza but the nutritional information is only for the pizza base. I shall post the tomato sauce tomorrow. Just add the calories for whichever cheese you use and the toppings. I usually have a whole pizza for myself as I am not on a low-calorie diet but the pizzas are quite large and half a pizza and a side salad would be perfect for one person who is trying to eat at a defecit. These are fine to freeze if you make extra. Freeze them after cooking, or refridgerate a prepared un-cooked pizza for up to 2 days. Pictures will follow next time I make these.

Pizza
Serves: 8 (4 pizzas)

330 g flour
1 1/2 tsp baking powder
1 pinch salt
75 g margarine
200 ml milk

Suggested Toppings:

•Sweetcorn
•Peppers
•Onion
•Mushroom
•Olives
•Sundried Tomatoes
•Cheese: Cheddar, Mozzarella, Feta, Blue cheese
•Spinach or Rocket
•Meat if you fancy it
•Courgette
•Aubergine
•etc.

Mix the flour, salt, baking powder and margarine together with your fingers until it forms fine crumbs.
Add the milk and combine to form a dough. Divide the dough unto 4 balls, cover and refridgerate for 10 minutes or until you need them.
Roll out the balls as flat as possible (the flatter the better) on a floured surface then transfer onto baking paper.
Add the sauce and toppings you desire and then bake in a pre-heated oven at 150 for 15 minutes, then increase to 180 and bake for a further 10. If you have a combi-oven, you can turn the grill on for the last few minutes if the pizza is not "browned" enough.

231 calories per serving, 8.5g F, 1.6g SF, 33.2g C, 1.4g S, 1.1g Fb, 5.2g P
Posted by myoelastic at 15:55 0 comments Labels: Bake, Cheese, Main, Pizza
Friday, 7 May 2010
Vegetarian Calzone Pizza

This was a recipe adapted from my low fat cookbook, to make it a little lower calorie. It is absolutely delicious and really filling. I often serve it with my Tomato and Basil Soup which I boil until it thickens, and use as a tomato sauce. A rocket salad complements the flavours beautifully. Because it is a bit dense on the starchy carbs I tend to have it for lunch rather than dinner, but that is of course a personal choice!

Vegetarian Calzone Pizza
Serves: 5

420g wholemeal flour
15g fresh yeast
1 vegetable stock cube
250 ml water (to mix with cube)
1 tsp honey
1/2 tsp caraway seeds
1/2 onion
10 leaves basil
80g low-fat mozzarella cheese
50g sun dried tomatos
2 tbsp tomato puree
2 cloves garlic
4 mushrooms
1/2 small red pepper

Boil the water and disolve the stock cube in it, set aside to cool down, until it is only luke warm.
Mix the flour, yeast, honey, caraway seeds and luke warm stock in a mixing bowl until it forms a dough. Let the dough rise for an hour.
Knead the dough and seperate into 5 balls. Leave these to rise under a tea towel for a further 30 mins.
Meanwhile, cut the mushrooms, onion, garlic, mozzarella, pepper, and sundried tomatoes into smallish chunks. Roughly chop the basil and whack it all (except the mozzarealla) into a frying pan with a little water so it doesn't stick. Once all the veg is softened, add the tomato puree.
When the filling is complete, and the dough has finished rising, roll the balls into circular shapes, about 5mm thick and put them onto baking trays with baking paper.
Split the filling equally between the 5 circles, not all the way to the edges.
Scatter the mozzarella over the pizzas equally.
Fold the dough over so that it makes a half moon shape, and press the edges into each other.
You can brush them with skimmed milk for a nice finish.
Bake in the oven for about 20 mins, until the crust is golden.

377 calories per serving, 6.4g F, 2.5g SF, 68.3g C, 2.9g S, 11.5g Fb, 17.5g P