My husband has recently found out that he has gallstones. To avoid a painful attack, he has to avoid eating any fat. I want to make him pizza but I can't think of a good combination of fat-free toppings that he would like. He likes mediterranean flavours - prosciutto, olives, cheeses - but all of these have a high fat content. Any ideas would be appreciated!
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I can't think of any that are completely fat-free. Would a couple of tsp of olive oil be okay?
Not quite fat free, but close: how about roasted vegetable pizza, say, eggplant+zucchini+onion+tomato, where the roasted vegetables are scattered over a layer of nonfat ricotta cheese and basil? I've got a very low-fat weight watchers recipe for that calls for the following ingredients for two 12-inch pies:
1 lb eggplant, cut into chunks
3 medium zucchini, cut into chunks
1 onion, sliced
2 tsp evoo
4 plum tomatoes, cut into 1/4 in slices
2 lbs of pizza dough recipe (enough for 2 crusts)
15 oz nonfat ricotta cheese
1/4 cup chopped basil (mixed into ricotta)
If you think he can tolerate a small amount (say, 2 oz for an entire pizza) of flavorful cheese, you have a lot of options, for instance:
Not fat free, but pretty low-fat, here's a roasted beet pizza recipe that calls for 1 tsp evoo and 2 oz feta cheese:
Mushroom pizza (2 tsp evoo & 2 oz fontina cheese):
Here's a recipe for caramelized onion/artichoke pizza that calls for 2 tsp EVOO and 1/2 oz of parm cheese:
Here's a grilled pizza with smoked salmon that calls for 6 TBSP of reduced fat sour cream; you could probably use fat free sour cream instead:
If you really must, though, just leave the cheese off. I also like those various marinated (but not in oil) vegetables like artichoke hearts and mushrooms and capers and such. Red pepper flakes. Roasted garlic. Sun dried tomatoes (not in oil.) A little anchovy can go a long way. Canadian bacon--julienned or diced or just as is-- can be a good addition. I think you can do a lot with (not all together though!) fat free ricotta cheese; white bean puree (with roasted garlic and herbs etc.); and caramelized onions (find a low-fat recipe--here's a good discussion on chowhound http://chowhound.chow.com/topics/6398... Epicurious has a crockpot recipe where people in the comments say they have successfully used only a little Pam spray and chicken stock and omitted nearly all the oil).
Weight Watchers has an old (out of print) book called Pizza Pizza. You might find it at your library or for a couple of bucks from a 3rd party seller on Amazon. I've never seen the book but it might give you some inspiration. Or it could be a waste of time. I find Weight Watchers single subject cookbooks to be pretty decent, though I'm in the habit of doubling the amount of spice in every one of their recipes as I find them a little timid. Also, sometimes their recipes are simply "lower in fat" to enable people to enjoy their favorite foods in a more reasonable fashion without feeling deprived. I say that because sometimes you look at a recipe and go, wow, that's not very low-fat. Sometimes they are just less fat. Anyway, it might be worth your time, especially if this is a longer-term situation.
I hope this at least triggers some good ideas for you. Good luck to you and your husband. Please report back on what works (or doesn't) for you!
If you can get away with a touch of olive oil, potato pizza is delicious and authentically Italian. Brush the pizza dough with olive oil, then cover with a layer of very thinly sliced potatoes (a mandoline is perfect for this), brush on a little more olive oil, sprinkle with salt , pepper, and fresh chopped rosemary, and bake. It might even work with no oil at all, but I've never tried it.
If you're using a flavorful dough, simply a Marinara topped pie is a very traditional Neopolitan version, although they usually douse it with some olive oil as well.
I disagree (that you only get a cracker dough). When I make pizza, I use what is really a French Bread dough, meaning that it only has (bread) flour, sugar, yeast, water and salt. The only oil is the 1 Tbl. of olive oil used to coat the bowl and the surface of the ball during the first rise. I typically end up with a chewy crust with a little crunch on the bottom, which keeps the family happy. Makes me hungry to think about it.