Lower Calorie Pizza

Ready In: 30min

Preparation time: 10min (excluding final resting of the dough balls)

Difficulty: Easy

Yield: Two 12-inch (30cm) pizza

Indulging in a pizza whilst on a diet might sound like a culinary contradiction, given the usual association with carbs and fats. However, breaking away from tradition doesn't mean bidding farewell to all guilty pleasures. In this recipe, we've crafted a pizza that strikes the perfect balance, making it a guilt-free delight.

By opting for a slimmed-down version, such as tomato sauce that has no added sugar, you'll be pleasantly surprised to find it clocks in at around 500 calories for a 10″ pizza – a reasonable choice for those watching their intake, and more than enough to satisfy the calorie/fat watching appetite.

Contrary to popular belief, not all carbs are created equal. Our secret weapon? A pizza dough ball that undergoes a meticulous fermentation process. The natural yeasts, coupled with a lengthy, low-temperature fermentation, work together to minimise the undesirable aspects associated with carbs. This not only caters to calorie-conscious individuals but also provides relief for those dealing with IBS, mitigating the often uncomfortable aftermath of consuming a heavy, doughy pizza.

The essence of this pizza lies in equilibrium. We've halved the dough ball and trimmed down on fattier toppings, while preserving the goodness of a vitamin-packed tomato sauce – an essential element in any pizza. For an extra burst of freshness, consider pairing it with a simple rocket salad to introduce some vibrant greens into the mix. This pizza recipe is proof that savouring a delicious slice can align seamlessly with your health-conscious choices.

Ensure you have prepared your Great Balls of Flour pizza dough ball so it is rested and has got up to temperature. This will make it really easy to press and stretch your dough ball into the pizza base.

Fire up your pizza oven, and leave it to heat up in accordance with the manufacturer’s instructions, or preheat your kitchen oven to its maximum setting (250ºC) allowing enough time for your stone or steel to get to temperature (around 15 minutes). Take one ball and cut it in half. Shape one of the halves into a ball and roll it lightly in the pizza preparation dust. Sprinkle some of the dust over your work surface;

Unlike our normal process of hand pressing and stretching the dough, this pizza requires us to roll out the dough into a 10"/26cm diameter pizza base. If you want to keep a crust at the edge, press out the dough as you would usually and use a small rolling pin to roll out, stopping at the edges. If you don't have small rolling pin using something like a condiment jar from your cupboard - it'll work just as well. 

Now we'll build the pizza, starting with the sauce then cheese. We specifically chose crumb as it's fine pieces allow us to evenly cover the top of the pizza while at the same time using around 1/3 less cheese than on our normal recipes. Finally, add your choice of toppings. You aren't limited to Prosciutto or Ndujua, add what you like - sliced chicken tikka is a great option, even pepperoni but just use a few less slices than you ordinarily would.

Sprinkle your pizza peel or parchment paper (if cooking in a kitchen oven) with a light dusting of pizza peel dust to stop the dough ball from sticking. Transfer to your pizza peel, or parchment paper. Shuffle the base a couple of times to ensure the pizza isn't going to stick. 

If making this pizza using a GBOF Gluten Free Dough Ball. Defrost the ball in the fridge overnight and follow the same resting period as for gluten based dough balls, ensure you keep this dough ball separate from any containing gluten. When coming to press out the ball, place between two sheets of parchment paper, dusting the paper on the bottom with Gluten Free Flour and Rice mix. To begin, gently press out the dough using your fingers until the base is around 6″ in diameter, then place the second parchment sheet on top and, using a rolling pin, roll the base out rotating to ensure an even thickness. Stop rolling once the base has reach 12″/30cm.

Empty the contents of the Straciatella onto the pressed out pizza base and spread it around the base. You don’t need 100% coverage as the cheese will spread as it melts during cooking. Then drop the smoked provolone. Next, it is the scallop slices ensuring good coverage, and finally, add the roe. Cook as per the guide for your preferred pizza cooking method. Remember to rotate frequently if using an Ooni or similar style of oven or rotate after 3 minutes if using a home oven and cook for a further 3 minutes. Once the pizza has cooked removed it from the oven setting it aside for a couple of minutes before drizzling over the pea puree and crumbling over the smoked pancetta. Slice and serve. Check our how to video tutorials for help and guides on getting the best from cooking in your oven.