gluten-free vegetarian

Veggie Protein Pizza


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Prep information

Prep time
5 minutes
Cook time
7 minutes
Recipe by
Aaqib at Lo-Dough

Nutritional information (per serving)

230 kcal

Meat free pizza packed with protein

Vegetarian pizza which is low calorie and wonderfully packed with protein, with Lo-Dough as the ultimate low fat pizza base. 

For this pizza we used Eatlean cheese which is particularly good on protein levels, but you can still use a low fat cheese and produce a very healthy pizza with this recipe. 

Without Eatlean, you could make this with cream cheese/creme fraiche and mozzarella and it would be totally delicious - the choice is yours. Whichever way you do it, using Lo-Dough as a low fat pizza base really does give you the leeway to go a little more wild with your choice of toppings. 

Veggie Protein Pizza

Low fat pizza base means freedom

Using Lo-Dough as your low calorie pizza base which is also sugar free and low fat, as you can imagine opens up possibilities when it comes to toppings. Pizza bread is generally one of the worst parts of this delicious Italian meal, and by being Lo-Dough smart, you can turn it into an effectively healthy meal. 

Inspired? Check out the ultimate guide for low calorie pizza recipes made with Lo-Dough. 

Have you tried the 170 calorie ham & mushroom pizza?

The 170 Calorie Ham & Mushroom Pizza


Lo-Dough is:

High fibre | fat free | low-carb | gluten free | dairy free | high protein | paleo | vegetarian | sugar free 

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  • 1 piece of Lo-Dough
  • 50g of Eatlean Spreadable Protein Cheese
  • 60g of grated Eatlean Protein Cheese
  • 1-2 mushrooms, sliced
  • 20g of courgette, sliced
  • 10g of red onion, finely chopped
  • A teaspoon of fresh thyme, finely chopped
  • 2-3 sprays of fry-light oil

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 250°C/475F/Gas 9.
  2. Spray the fry-light into a pan, and fry off your Lo-Dough to add some colour to the base.
  3. Put the Lo-Dough onto your cooking tray/pizza stone/air-fryer stand and spoon the spreadable cheese over it, making sure to spread it right to the edge.
  4. Add the red onion, the thyme, then the grated cheese and finish with the mushroom and courgette.
  5. Bake in your oven for 7-9 minutes or until golden and bubbling. Garnish with fresh mixed herbs if you like. Serve straight away.

💡 Top Tip

If you feel you like your base could be crispier when it comes out, try adding back to a hot, dry frying pan for 8-10 seconds and remove with a fish slice.

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