Lunch and savoury
Mini Vegetable Pizzas
Two small pizzas with a Protein Bake Mix base, topped with mozzarella and veg. The dough needs an hour to rise, so start early.
You can also let them cool and eat them cold.
1 hr 15 minsPrep
15 minsCook
2Serves
17.0 gProtein each
190 kcalEach
Method
- In a large bowl, combine the Protein Bake Mix and yeast. Warm the milk in a cup in the microwave for 10 seconds, or until room temperature. Mix the milk into the dry ingredients and stir for 1 min. Scrape the mixture down into one mound with a spatula. Cover the bowl with an airtight wrap and leave in a warm place for 1 hour.
- Preheat the oven to 200°C/gas mark 6 and line an oven tray with baking paper. Dust a clean work surface with flour and transfer the dough onto it. Divide the dough into two equal pieces and roll into balls with your hands. Using a rolling pin dusted with flour, roll the balls out to an around 10 cm circle, dusting with flour as you go. Transfer the circles to the baking paper.
- Spoon a tablespoon of passata onto each pizza and spread it with the back of a spoon to the edges. Rip the basil leaves into small pieces and scatter on top of the passata and then season with salt and pepper. Top each pizza with equal amounts of the mozzarella, courgette, olives and sweetcorn. Bake for 10-15 mins, until the pizza is golden and the cheese is melted. Serve or cool and chill to be eaten cold.
Nutrition
Each serving has 190 kcal, 17.0 g protein, 18.7 g carbohydrate (2.4 g of it sugars), 5.1 g fat (2.1 g saturates), 2.8 g fibre and 0.4 g salt.
The Protein Bake Mix nutritional profile is unchanged when cooked/heated, however, if other Herbalife products are used in the recipes too, some of the vitamin levels in those products may decline by cooking.
Recipe, photo and nutrition figures: Herbalife. See the original recipe.
