How good is pizza!!! It is one of my favourite foods however it can pack a punch in regards to energy, fat and salt content with only 2 take-away pieces being the equivalent to a large portioned meal…I don’t know about you guys but 2 slices of pizza generally doesn’t cut it for me. So I thought I’d share with you guys how I like to make my pizza…with some simple substitutions you can reduce the fat and salt content considerably whilst increasing the nutrition and keeping the most important thing – TASTE!
IngredientsSUBSTITUTIONS FOR THE BASE
- Instead of a standard pizza base, use some WHOLEMEAL PITA WRAPS – they’re lower in fat and higher in fibre – helping you to stay fuller for longer
- Instead of regular tomato paste, use NO ADDED SALT tomato paste – you’re looking at consuming 666mg less salt per 100g – this difference is HUGEEEE
- Tip: To add more flavour to your base, sprinkle some dried oregano on top of your tomato paste – it will change your life
- Instead of using full fat tasty cheese, use LOW-FAT or REDUCED-FAT MOZZARELLA CHEESE – big savings in terms of fat and salt. You could also use bocconcini or feta cheese, I didn’t have any in the fridge when I made these ones.
- Instead of using high fat, processed meats such as chorizo, bacon, chicken loaf or salami, use ROAST CHICKEN, LIGHT HAM, SALMON or dare I say it….NO MEAT! (yes a vegetarian pizza can still taste amazing blokes)
- Instead of sundried-tomatoes, use CHERRY TOMATOES
- Diced capsicum
- Sliced mushrooms
- Red onion
- Fresh pineapple
- Roast eggplant
- Roast zucchini
- Rocket (place on pizza approx. 1 minute before pulling it out of the oven, otherwise it will wilt too much)