Low-calorie & Low-carb pizza-pie heaven
The Lo-Dough version of the stateside-pizza sensation has landed and Oh. My. God. is it delicious! In America, it's the source of much controversy - many New Yorkers refusing to even acknowledge that it even counts as a pizza. As far as we are concerned, this is just another stitch in pizza's rich tapestry. If you like sauce then you are in luck - this creation holds plenty of it, along with sausage meat, mushrooms and a hidden layer of melted cheese underneath.
According to the dishes wiki-page 'Tim Samuelson, Chicago's official cultural historian, says there is not enough documentation to determine with certainty who invented Chicago-style deep-dish pizza. It is often reported that Chicago-style deep-dish pizza was invented at Pizzeria Uno in Chicago, in 1943.'
The primary difference between deep-dish pizza and most other forms of pizza is that, as the name suggests, the crust is very deep, creating a very thick pizza that resembles a pie more than a flatbread. Although the entire pizza is very thick, in traditional Chicago-style deep-dish pizzas, the crust itself is thin to medium in thickness.
Lo-Dough Deep-Dish Pizza
Being a deep-dish, this well-filled pizza pie is well... filling. We give you the recipe below for the sauce, which needs a bit of love in itself (we recommend slowly simmering it for a good 20 minutes to get it thick, rich and delicious).
For our money, one pizza will easily serve two people - but if you beg to differ, the whole thing will only set you back a little over 600 calories.
Be sure to shop carefully for gluten-free sausages if looking to keep this one completely gluten-free.
- 1 piece of
- 75g Eatlean Protein Cheese
- 1 tablespoon of parmesan, finely grated
- 2 pork sausages, removed from their skins and broken into small pieces
- 3 chestnut mushrooms, finely sliced
- Half an onion, finely sliced
- 1 clove of garlic, finely chopped
- 1 400g tin of chopped tomatoes
- A good pinch of dried oregano
- A pinch of chilli flakes
- 1 tablespoon of tomato puree
- A few leaves of basil
- Spray oil
- Salt & pepper
What you'll need
This diet-friendly recipe is possible with:
- Preheat your oven to 180°C/356F/Gas 6.
- In a saucepan, gently fry off your onions and garlic in a little spray oil. Once softened, add the tomato puree, the tinned tomatos the oregano and the chilli flakes. Allow to cook down for around 20 minutes until thick and rich.
- In another pan, fry off your mushrooms and put to one side. In the same pan, fry off your nuggets of sausage meat for a few minutes until browned.
Roll out your
Lo-Doughuntil thin, (do this between some of the silicone paper found in the packet).
Lo-Doughinto a 7inch tin. Add a layer of the cheese, then the sausage. Top with the sauce and arrange the mushrooms on top. Finally sprinkle with parmesan and place into your oven for 15-20 minutes.
- Take out, add a few torn basil leaves and serve hot!
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