PIZZA!!! Something a lot of people think can’t be eaten while on a so called “diet”. That is why Slimming World is NOT a diet, it’s just a healthier lifestyle change. Instead of ordering a really greasy cheesy pizza from the takeaway (mmm soo good) you can make your own whilst still being totally on plan and still tastes as good as the real thing.
We have made our own pizza bases since we started SW in May 2016. We started by using pizza dough within our syn allowance, we then discovered a bread mixture in Asda that was a healthy extra when portioned once made and this made our day. As much as we still managed to have a pizza on plan with pizza dough we enjoyed being able to use less syns on the base and more syns on the toppings. YES! We then learnt about SP days and we were able to have 2 healthy B choices so meant we got an even larger pizza on these days, PERFECT excuse to enjoy one of our favourite takeaways guilt free.
The plan changed a little at New Year 2019 which allowed us to have 2 healthy A choices, this meant we could make our pizzas even more cheesier. Another big YES!! Our recipe then changed again so we could enjoy even more cheesy goodness. However SP days are now only 1 healthy B choice so no more double sized pizza’s for us. But that is okay with us, more cheeeeeese instead!!
You can use any toppings you like on your pizza, we are all about the meat feast with added pineapple when we order from the takeaway so that is our pizza of choice normally. Pineapple on pizza I know is a bit of a sore subject, either love it or hate it and we LOVE it.
Now just a quick note about the pineapple, SW advise cooked fruit to hold a syn value, HOWEVER, we use frozen pineapple on our pizza so technically when it goes in the oven it isn’t actually cooking it as by the time everything else is cooked the pineapple has defrosted and lightly heated through so we personally do not syn it, besides we only have a few pieces and it would be hard to actually hold a syn value, BUT please do what you feel best for your own weight loss.
Some recommended items from our kitchen to make this dish…
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Pizza cutter, a knife will do but a pizza cutter is much easier.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- We swear by our pizza tray, no soggy bottoms and ensures an even bake.
- Cheese grater with varying grater sizes.
- Rolling pin, we use a stainless steel one as I make a lot of pastry and it can be put in the fridge to prevent pasty from getting so warm from warm hands and being handled so much. Best purchase I ever made for pastry.
- A decent set of knives for chopping, with a knife sharpener which is always handy.
Now just a quick note about the seasoning we use in this dish, we have found these seasonings from http://www.soeasyseasonings.co.uk which have all the spices you need already all included in one spice so that we only need to add a few teaspoons without rummaging the spice cupboard for lots of different ones. Their seasonings are syn free, gluten free, vegetarian, vegan, paleo friendly and all natural ingredients, no sugar, preservatives, additives or MSG, and a little goes a long way.
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Stuffed Crust Meat Feast Pizza
Serves 2 – 1 HexB, 1 HexA and 4 syns per person
- 1 packet Aldi wholemeal bread mix, made up via the instructions on the packet
- Tomato puree
- Handful of 5% pork mince
- Half a red onion, peeled and thinly sliced
- 4 Heck chicken italia sausages, unravelled and rolled into one long sausage – 2 syns
- 1 teaspoon So Easy Seasonings impact spice
- 6 slices pizza pepperoni – 6 syns
- Handful frozen pineapple pieces
- 40g lighter mature cheddar, grated – 1 HexA or 6 syns
- 30g red leicester, grated – 1 HexA or 6 syns
- Dried oregano
- Preheat oven 200°C fan.
- Place the sausage on a plate and cover with a piece of kitchen towel, cook in the microwave for 1 minute to allow the sausage to start cooking. Set aside to cool down.
- In a small bowl mix the pork mince with the impact spice and form small little clumps of meat, set aside for now.
- Prepare all other toppings and set aside.
- Prepare your pizza base. Weigh out 130g of dough (this will make 2 60g portions once cooked) and on a lightly floured surface (only use a small amount and syn it if you start to use too much), roll the dough out into a large thin round circle.
- Place the dough on a pizza pan lightly spritzed with frylight, or use a normal baking tray if you don’t have a pizza tray. This makes it easier to make your pizza without having to move it once the fillings are all on top.
- Place the cooled sausage around the outside of the pizza (trim any sausage off if its too long) and bring the outside edges of the dough over the top of the sausages, pressing down as you go around so the sausage is encased inside the outside edge of the pizza.
- Add your desired amount of tomato puree to the centre of the pizza and spread evenly across the base, sprinkle a tiny amount of oregano over the top and a small sprinkling of both the cheeses.
- Add all your other ingredients, including any left over sausage (chop it up into small slices), leaving the pepperoni aside for the moment.
- Top with the rest of the cheese and add the pepperoni over the top, sprinkle with a little more oregano if you wish.
- Place in the oven and bake for 15-20 minutes until everything is cooked, cheese is melted and the dough is golden brown.
- To ensure the base is cooked when you lift the pizza up if you tap the bottom and it sounds “hollow” like a freshly baked loaf of bread then its cooked, if it is still soggy and doesn’t feel firm then cook for a further 5 minutes. Cooking times can always vary depending how much filling you add on the top so do keep an eye on it whilst it is cooking.
The remaining bread dough can be weighed into 65/66g portions, put into freezer bags and stored in the freezer for up to a month. Fully defrost and bring to room temperature before you use each one.