LO-DOUGH GLUTEN FREE PIZZA

San Marzano Chipotles en Adobo Pizza

Unbelievable that Lo-Dough has given a brilliant healthy high fiber option to those of us that really want to eat a healthy low glucose carbohydrate diet but still want that yummy treat without the heavy carb load.  Lo-Dough means you can have a grilled cheese toastie, breakfast egg and bacon muffin, quesadillas, tacos, nachos, wraps, burritos, chimichangas, pie, pasties, empanadas, sausage rolls, flat breads for stuffing with tandoori spiced chicken or Greek kebab and I have not even start to experiment with recipe ideas yet!

One generous wrap has 2.2g of Carbs, 9.3g Fibre, 0.1g Fat, 39 Kcal, Protein 2.6g and Salt 0.5g

Ingredients 

(serves 1)

1 Lo-Dough

1 tsp olive oil

1 cup mozzarella 

6 fresh basil leaves torn

2 tbsp marinara sauce (homemade recipe below)

1 tsp chipotles en adobo (homemade recipe below)

Pre heat your oven to 200 C / 400F, if you have a pizza stone place it in the oven to heat up, next heat a skillet medium hot brush the Lo-Dough with the olive oil and place in the hot skillet, toast each side for around a minute on each side, turn off the heat and remove the Lo-Dough from the skillet.  Top the pizza base first with the chipotles en adobo, then the marinara, sprinkle over the cheese and bake the pizza for 10-15 minutes until the cheese has browned a little and the crust is crispy, remove from the oven, sprinkle with fresh basil and enjoy.

My Five Familes Marinara

1 onion finely sliced

2 cloves garlic chopped

50ml olive oil

1 glass red wine

1 glass white wine

4 tins San Marzano tomatoes

1 tsp oregano

8 sprigs parsley stalks too

1 tsp paprika

1 tsp Himalayan sea salt

1 tsp fresh ground black pepper

1 bunch fresh parsley (optional)

Five Families Sauce

San Marzano tomatoes are grown on slopes in Italy opposite Mount Vesuvius, they are loaded with a beautiful sweet deep flavour and make a great marinara sauce.  Make the sauce earlier in the day and simmer gently for three hours, even better make the day before the depth of flavour will be gorgeous.  Heat the olive oil medium hot, add the onions and garlic and soften for around ten minutes, add the red wine and reduce by a third, add the white wine and reduce by half next add the tomatoes, oregano, parsley, paprika, salt and pepper, leave to gently simmer.

Chipotles en adobo Sauce

This fabulous slightly sweet smokey sauce adds great flavour to tacos, chilli, ragu’s, pasta sauces, pizza bases and of course chipotle mayonnaise 

25 dried chipotles stem removed

1 tbsp olive oil

1 onion finely diced

4 cloves garlic chopped

1 tbsp fresh oregano, 1/2 if dried

1 tsp fresh thyme 1/2 if dried

1 fresh bay leaf

1/2 tsp cumin seeds toasted, crushed

120ml white wine vinegar

25ml balsamic vinegar

1 tbsp tomato purée 

1 tbsp palm sugar

1/2 tsp Himalayan sea salt 

In a pan cover the chipotles with water and bring to a simmer, cook for 30 minutes until soft.  Remove the chillies from the pan and keep the flavoured simmering water.  In a blender blitz the onion and garlic, herbs, cumin, the softened chipotles along with 100ml of the simmering water, blitz to a paste.  Heat a pan, add the olive oil until hot, then the paste, fry for a couple of minutes stirring so as not to let the sauce catch on the bottom of the pan.  Add the vinegar, tomato purée, sugar, salt, bay leaf and 50ml of the simmering water to the pan stir in and simmer for another 10 minutes or so until you have a thick sauce.  Store in clean dry sterilised ball mason jar in the fridge.