Ingredients:
6 pieces flat bread - wholemeal and low fat such as Sorj, Mountain or small pita breads
6 – 9 tablespoons tomato paste
250g reduced fat pizza plus grated cheese (parmesan, mozzarella and cheddar cheeses)
1 x 440g tin crushed pineapple, very well drained (use colandar)
1 x 400g tin red kidney beans, drained and well rinsed
1 medium onion chopped very finely
1 small zucchini chopped finely
1 medium red capsicum (bell pepper) chopped very finely
6 medium mushrooms cups finely chopped
1 teaspoon dried oregano
Spray olive oil



Directions:
Step 1 – Spread the tomato paste over the pita breads – use pastry brush to apply even, thin layer.
Step 2 – Put the grated cheese into a large bowl and use hands to separate the cheese.
Step 3 – Add all the other ingredients to the cheese and mix well.
Step 4 – Spread the mixture over the pita breads evenly.
Step 5 – Very quickly spray the pizza topping with very light layer of oil. This helps the onion to cook properly.
Step 6 – Bake in preheated oven 170°C/340°F for 10 to 15 minutes.

Tip – Add your own favourites to the pizza. Make sure if you are adding anything with fat to only use a small amount.

Note – These breads and very thin so you are getting far less carbohydrate than from most pizza bases. Each piece has only a small amount of reduced fat cheese so far less fat than a shop bought pizza. Most flat bread is good for this recipe but always choose wholemeal or rye and reduced fat breads. Sorj and Mountain take approximately 2 cups of pizza mixture but small pitas only 1 to 1.5 cups.

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