I used the recipe from a fantastic little recipe booklet called ‘BYTE SIZE’. If you don’t have this booklet in your recipe collection, I strongly advise you try to get a copy from Nutricia. The recipe is very easy to follow and you can change the toppings for your own choice. Keir loves olives so I topped mine with olives, green peppers and chopped up small tomatoes (deseeded). He finished a whole pizza muffin for his tea. His sister couldn’t resist and tried one as well. It was lovely to watch them eat together. Here’s the recipe for you to try it out.
Low Protein Pizza Muffins
A quick and easy pizza recipe perfect for lunch boxes and picnics.
You will need:
500g Loprofin Mix
1 sachet dried yeast (supplied with Loprofin mix)
2 tbsp olive oil
450ml tepid water
4 tsp tomato puree
100 ml of low protein pasta sauce
2 tsp chopped garlic
1 tsp basil (or any other herb mix such as dried itallian herb seasoning)
selection of toppings such as olives, chopped red onion, mushrooms, chopped tomatoes, crushed up Quavers etc
Oven temperature: 220 C/425 F/ Gas Mark 7
- Mix together the Loprofin Mix and the yeast into a large bowl, stir in the olive oil and water
- Beat the mixture for 1 minute, if using an electric hand mixer. Alternatively mix by hand until the mixture is smooth.
- Stir in the tomato puree, garlic and basil
- Divide the mixture between the prepared muffin trays, smooth the surface.
- Put a tablespoon of tomato sauce on top of each bread base and then add rest of the toppings. Loosely cover the tins with cling film and put in a warm place to prove. Leave to rest for 10 minutes.
- Remove the cling film and place the pizza muffins in a preheated oven for approximately 25 minutes, until golden brown.
- Cool on a wire rack.