White pizza

1. Follow the Loprofin bread recipe and cover the dough to allow it to prove in a bowl for 20 minutes.
2. To make the white sauce, heat the oil in a pan over medium/low heat and soften the onions for 5 minutes. Then add the butter and garlic and fry for 2 minutes.
3. Sprinkle on the Loprofin Mix and stir with a wooden spoon to make a roux, then slowly add the Sno-Pro or Loprofin Drink a little at a time, stirring to make a smooth white sauce.
4. Simmer for 5 minutes, stirring to stop the sauce sticking to the base of the pan before removing from the heat and allow to cool.
5. Roll out the pizza base to any size or shape you like use a little Loprofin mix to stop it sticking (make individual or one large pizza base, round or rectangle to fit any baking sheet you have) - the thickness of a pound coin is the right thickness.
6. Spread over the cooled white sauce, then sprinkle over the dried herbs and grated low protein cheese.
7. Allow to prove in a warm place for 15 minutes then bake the pizza at 180°C for 15 minutes (small pizzas might take less time.)
8. Once the pizza is out the over, allow to cool for 5 minutes on the tray before slicing. 
9. You can cool this pizza and freeze until needed. To re-warm, place in a 170°C oven for 10 minutes. 

Chef tips

• The Loprofin pizza base can be baked on its own and frozen until needed 
• The white sauce in this recipe can be made ahead and frozen (great for pasta and vegetable gratins.
• Any topping can be added sliced mushroom, olives, char grilled peppers, fresh basil roasted vegetable,
• You can batch cook this recipe, and cut the pizza into slices before freezing – re-heat when needed 
• You can make a classic pizza and use a tomato sauce; this is an option for anyone who doesn’t like tomatoes 
• You can roll out the Loprofin basic bread recipe to any thickness including deep pan, thin or crispy