• 125 ml water warm
• Pinch of salt
• Pinch of sugar
• ½ sachet of dried yeast
• 1 tbsp psyllium husk
• 1 ½ tbsp olive oil

•  2 tbsp extra virgin olive oil
• Sprinkle of zaatar (or any dried herbs)
• 1 garlic clove, thinly sliced
• 80 g mushrooms, sliced
• ½ red onion, sliced
• 6 sundried tomatoes, left whole
• Handful artichokes (from a jar)
• Handful of rocket leaves
• Drizzle of balsamic vinegar
• 30 g creme fraiche
• Salt and pepper

• 250 g Loprofin Baking Mix
• 100 ml Loprofin Sno-Pro

1. To make the pizza base, place the warm water, Loprofin Sno-Pro, dried yeast, sugar and psyllium husks to a bowl, stir and allow to stand for 10 minutes until the mixture thickens. Add the olive oil, salt and Loprofin Baking Mix to the bowl and beat for 3 minutes Leave the dough to rise in a warm place for 30 minutes or until it has doubled in size.
2. Preheat the oven to 200°C. Transfer the dough to a lightly floured surface and roll out thinly into the shape of a pizza. Transfer the dough onto a baking dish and drizzle with the olive oil. Top with dried herbs, garlic, mushrooms, red onion, sundried tomatoes and artichokes. Finish with an extra drizzle of olive oil and season with some salt and pepper.
3. Bake in a preheated over for 20-25 minutes or until the base is golden brown.
4. Serve with lots of fresh rocket, a drizzle of balsamic vinegar and some creme fraiche.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.