This low phosphate and low potassium pizza is lower in salt than a shop bought alternative and very tasty. This recipe makes 2 pizzas, enough to serve 4 people with a side salad for a more balanced meal.
400g plain white flour
7g fast acting dried yeast
1 teaspoon sugar
2 tablespoons olive oil
225ml water
1 tablespoon olive oil
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
200g tinned tomatoes, drained
1 teaspoon dried oregano
1 tablespoon tomato purée
200g mozzarella cheese, grated
227g tinned pineapple, chopped and drained on kitchen paper
125g ham, lean and low salt, chopped
220g lettuce
100g cucumber
1 yellow pepper
Preheat oven to 240°C / 220°C fan/ gas mark 9. Mix the flour, yeast and sugar together in a mixing bowl. Make a well in the centre, pour in the oil then add 225ml water. Bring together to form a dough.
Tip the dough onto a lightly floured surface and knead for one minute, until smooth. Allow to rest under the upturned bowl for 30 minutes, or while you prepare the pizza sauce or toppings. Split the dough in half and shape into two balls.
For the pizza sauce, heat the oil in a large frying pan, add the chopped onion and garlic and fry until softened. Add the tinned tomatoes, tomato purée and oregano. Squash the tomatoes with the back of a spoon to break them down and simmer for 15-20 minutes until thickened – try to evaporate off as much liquid as possible.
Roll the dough balls on a floured surface to a 25cm diameter. Lightly oil two baking trays and transfer the dough. Press the dough out with your fingertips until it's 0.5cm thick with a 1cm crust around the edge. Repeat for the second pizza.
Divide and spread the sauce thinly on the bases. Drain and slice the pineapple and chop the ham into small pieces. Scatter the toppings and mozzarella evenly between the pizzas. Rest for 10-15 mins before baking.
Bake for 12-15mins until the base is golden and crisp. Serve half a pizza per person with a salad of lettuce leaves, sliced cucumber and diced pepper.
The main source of carbohydrate is the pizza dough for the base. The carbohydrate values have been provided for those trained in insulin adjustment.
This recipe is a low potassium and low phosphate. Whilst tomatoes are a high potassium food, when used in the quantities in this recipe, it is a low potassium dish overall. Mozzarella was used which is lower in phosphate than harder cheeses like cheddar.
Processed ham is a high phosphate food. Using the quantities listed and choosing a good quality variety reduces phosphate further. If you have been prescribed a phosphate binder, ensure you take them with this dish.
This is a high protein meal which makes it suitable for those receiving dialysis.
Use gluten-free flour.
Use a vegetarian ham alternative.
Choose a dairy-free cheese and use a vegan ham alternative.
Cooked pizza can be cooled and stored in the fridge in an airtight container. Use within 2 days and reheat thoroughly before serving.
This pizza recipe is much lower in salt than a shop bought alternative and contains no added salt. The salt content of ham can vary so check the nutritional information and choose a lean, low salt option. If you want to reduce the amount of fat you eat, reduce the portion size to a 1/3 of the pizza.
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