- Mix the psyllium husk with the Loprofin Sno-Pro and allow to thicken for 10 minutes.
- Rub the hard white fat into the Loprofin Mix so it looks like breadcrumbs.
- Add the sugar, salt, and yeast, and pour into the Loprofin Sno-Pro mixture. Mix until you have a soft dough. Cover and leave in a warm place until the dough doubles in size.
- Tip the dough onto a work surface dusted with a little Loprofin Mix.
- Roll out the dough using a rolling pin until you have the size of pizza base you want.
- Place the dough on a lined baking sheet and allow to prove for 30 minutes.
- Preheat the oven to 170°C.
- Brush the top with some olive oil and bake for 10 minutes.
Chef's tips
- Whenever you are rolling /handling dough always dust your work surface with Loprofin Mix to stop the dough from sticking to the roller and to your work surface.
- Top the partially baked base with tomato-based pizza sauce, low protein cheese and toppings of your choice. Bake for a further 8-10 minutes or until the cheese has melted.
Important notice:
Protein Exchange Value** Per Serving: 1.5
**The Protein Exchange Value is calculated for phenylalanine only. The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.
Loprofin Mix and Loprofin Sno-Pro are Foods for Special Medical Purposes for the dietary management of inherited metabolic disorders and other conditions requiring a low protein diet and must be used under medical supervision.
*The phenylalanine content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.
**Allergens may be present, please check individual ingredients and product labels. If concerned about allergens please contact your healthcare professional.
The chef's tips have not been taken into account when calculating the nutritional values. Consult your dietitian for more information.
