Pulled Pork Pizza
Type: Pizza Suitable For: Gluten freeHigh fibreHigh proteinLow calorieLow carb
A Low-Carb Pizza and Pork Pairing
It's no surprise that two of casual dining's favourite food offerings work so well together. Pulled-pork is an American BBQ classic that has long since become a menu favourite over here in the UK. Pizza - well, pizza is as popular as always. We thought - let's put the two together... and what a treat it is! Slow cooked tender pork, sits perfectly on a cheesed up, takeaway-style pizza. Because it's made with Lo-Dough, you don't have to fret about carbs or calories. But, you can rest assured, you'll be having a third of your recommended daily fibre and with the pork and the cheese combined, you'll be having a decent hit of protein too.
While pulled-pork can be bought from many supermarkets, it's worth knowing that a simple version can be made by slow cooking shoulder of pork at home. To do this set your oven low - Gas 3 and put a piece of seasoned pork in a roasting tray and covered with foil. You can add a drop of moisture -- water is fine... wine is better! Then leave in the oven to cook slowly over the course of around 4-5 hours. By the time it comes out you should literally be able to carve the piece of meat with a spoon. At this point, you use a fork to shred or 'pull' the pork into individual chunks and strands. It can then be dressed in a bbq sauce, hot sauce, cider vinegar - whatever you desire.
The resulting pizza clocks in at just 6g of carbs for the whole pizza! It is also only 447 calories, but a massive 39g of protein and 10.3g of fibre. If you're on a fitness kick but are craving a pizza, then just look at those macros - this could be the one for you.
Make it with Lo-Dough.
Method1. Preheat your oven to 250°C/475F/Gas 9
2. Spread the passata across the pre-browned Lo-Dough in a thin layer, right up to the edge. Add around half the pulled pork on top
3. Spread the grated cheese on top of the passata and pork and then add the remaining pork and tomatoes. Put the pizza in the oven for 7-10 minutes or until golden and bubbling.
5. Serve with a crack of black pepper and a little finely chopped coriander if desired