FreeFrom Ham and Pineapple Pizza Topping
Dairy, wheat, gluten, corn, egg, onion, nightshade & nut free; can be soya free
3 tbsp soya cream cheese (Tofutti do a Creamy Smooth - available in most health stores) or soft goat’s cheese
3 thick slices of ham, cut into small pieces
small tin of pineapple chunks, drained
Heat the oven to 200C/400F/Gas mark 6.
Spread the cream cheese over the pizza base then arrange the ham and pineapple over the top.
Cook in a hot oven for 10-12 minutes or until the pizza base is cooked. Eat at once or section, eat what you need and freeze the rest.
Serves 4 - per portion topping
70cals - 5g protein
4g total fat - 2g sat / 1g mono / 0.2g poly
5g carbohydrate of which 5g sugar
0.3g fibre - 248mg sodium / 0.6g salt
Antoinette Savill Pizza Base
When tasting pizzas last month we missed out the Antoinette Savill deepdish gluten-free pizza bases - so we are making up for the omission this month - with a tasty topping recipe.
The pizza bases are made from rice, maize and potato flour, E412, egg, glucose syrup, dextrose, E262, citric, water, olive oil, yeast, sugar, vegetable oil, salt and E471.
If you like deep dish pizzas these bases are very good and tasty - especially with a good topping - but they are not for ‘thin and crispy’ lovers!
The bases are available direct from Wellfoods on 01226 381712 www.bake-it.com and cost £3.79 for a twin pack. The topped, baked pizzas also freeze well - and can be cut into sections before freezing so you can just grab a section and reheat as needed.
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