For the Pizza Dough
(or use an Oopsie Rolls Pizza Base (var))
1 Tbsp instant dry yeast
½ tsp white sugar
125ml warm water
200g self-raising or cake flour
¼ tsp salt
1 Tbsp light olive oil
For the Topping
6 button mushrooms, thinly sliced
3 slices back bacon, diced
150ml Tomato Relish
½ tsp finely chopped garlic
½ tsp finely chopped chillies (optional)
80g Mozzarella cheese, torn
50g Emmental or Edam cheese, grated
50g Parmesan cheese, grated
Mix the yeast, sugar and warm water in a large mixing bowl & let stand for 5 mins.
Sieve half the flour & salt into the bowl and stir until smooth. Gradually add the rest of the flour until a stiff dough is formed. Add the oil and knead well until the dough is smooth & elastic. Leave for 20 mins and then roll it out on a floured board into a pizza round.
In the meanwhile, gently cook the mushrooms & bacon until lightly browned.
Spread the Tomato Relish over the pizza base & top evenly with the mushrooms, bacon, garlic, chillies & the Mozzarella, Emmental and then Parmesan cheeses.
Bake on a low shelf in the pre-heated oven for about 20 mins until the crust is crisp and the cheese is bubbling.
Use a pizza base made from the Low-Carb Oopsie Rolls (var) recipe
Double up this recipe for large servings.