The boy will tell you how when we met I was totally pizza obsessed. This was before I was diagnosed as wheat/gluten intolerant. Giving up pizza was sooooo hard, and il be honest I do have the occasional slip up and tuck into a dominos! Today I was really craving pizza, so decided to give making a stuffed crust pizza a try! I had had success with the recipe for the dough previously, so i stuffed the crust with light mozzarella and topped it with pineapple and jalapeños (the boys topping of choice!) and even he happily ate my GF alternative stuffed crust! Success! I have a lot of cheese on my pizza, if you wanted to make this less points you could omit the stuffed crust and just use half the Mozarella. Enjoy!!
Ingredients:
200g Gluten Free Plain Flour (I use Doves Farm)
1 Sachet of Instant Dried Yeast
1 tsp Sugar
1 Pinch of Salt
125ml of Warm (Not hot!) Water
1/4 jar of Light Pasta Sauce (I use weight watchers or sainsburys light garlic and herb pasta sauce)
125g Light Mozarella
50g Low Fat Cheddar Cheese
Instructions:
- Mix the flour, sugar, salt and yeast in a bowl.
- Add the water and mix together with your hands to make a dough.
- Roll out the dough onto a floured baking sheet.
- Now if you want to make a stuffed crust, chop up half the Mozarella and place all around the edge of the pizza about 1/2 inch from the edge. Fold the edge over the Mozarella and squish down using your finger tips.
- Spread the pasta sauce on the base and top with the remaining chopped Mozarella, your choice of toppings (remember these may be extra propoints!) and then top with the cheddar.
- Bake in the oven for 15 to 20 minutes at 200 degrees.
Serves 4 with 8 propoints per serving ( PP calculated using the recipe calculator on weight watchers.co.uk)
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