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High protein closed pizza


  • 1 Lo-Dough pizza base
  • 125g turkey mince (7% fat)
  • 50g tomato passata
  • 25g shredded mature cheese
  • 1 tbsp. soy sauce
  • 1 tbsp. cumin
  • 2 tsp thyme
  • salt, chilli flakes and paprika
  • 1/2 onion
  • 1 clove garlic
  • 1/2 egg (for an egg wash at the end)


  1. First, make your turkey filling. Use Light Coconut Spray (2-3 times) and fry the onion and garlic.
  2. Add the turkey mince with all the spices and the soy sauce
  3. Cook until the mince is no longer raw.
  4. Set aside.
  5. Preheat your oven to 180C.
  6. Get your Lo-Dough base.
  7. Put the filling in the middle.
  8. Add the tomato passata and the cheese over it.
  9. Spread both of the evenly.
  10. With a little water, damp the very edge of the disk.
  11. Fold over and push the edges gently with a fork or use your fingers.
  12. Beat the egg in a bowl and brush it over.
  13. Place in the oven on a tray.
  14. Once it’s halfway through cooking- turn it over and brush again.
  15. Serve with a side of steamed/boiled/baked veggies for optimum nutritional value.

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