gluten-free vegetarian

Low-Cal Veggie Pizza Twist (Stromboli)


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Prep information

Prep time
10 minutes
Cook time
10 minutes
Recipe by
Michael at Lo-Dough

Nutritional information (per pizza (stromboli))

212 kcal

Check out this veggie 'twist' on a low-calorie pizza

Stromboli is an Italian-American twist on the the more classic flat bread pizza. It's every bit as delicious as pizza, but offers a slight difference in texture. 

The beauty of making it with Lo-Dough is you really don't have to compromise on flavour. We have gone with a low-fat mozzarella here to make it suitable for slimmers, but if following a low-carb diet or just fancy something a little richer, you can enjoy full fat cheese and still expect to slash the calories of a standard pizza. Carbs? Forget about it. This whole veggie pizza contains just 6g. 


Serves 1
  • 1 piece of Lo-Dough
  • 3 thin slices of aubergine, lightly fried in spray oil
  • 4 thin slices of courgette, lightly fried in spray oil
  • 6 thin slices of portobello mushroom lightly fried in spray oil
  • 80g of light fresh mozzarella, sliced as thin as you can and dried on a piece of kitchen roll (mix or swap with grated mozzarella if that's all you have)
  • 2 tablespoons of passata
  • 1 egg, beaten
  • A pinch of oregano

What you'll need

This diet-friendly recipe is possible with:

Original Lo-Dough Bases

Original Lo-Dough Bases

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  1. Preheat your oven to 220°C/428 F.
  2. Spread the passata across the Lo-Dough in a thin layer, right up to the edge.
  3. Spread the thinly sliced mozzarella on top of the passata and add the sliced, fried vegetables. Roll the pizza up, brush with a little beaten egg, then top with the herbs.
  4. Bake in a tightly fitting dish for 10-15 minutes. Cut into bite sized swirls and serve with extra sauce if desired.

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