Whole pizza - 910 cal
1/2 pizza - 455 cals
1/3 pizza - 303 cals
1/4 pizza - 228 cals
2. Have a little water to hand to add if necessary, remember, it is better for your dough to be wetter (slack) rather than drier (tight). Begin to mix by stirring the ingredients together with your fingers. Stir round in big circles, pulling the flour off the sides of the bowls into the middle. As it forms into a solid mass, keep turning it over and pressing it down to pick up the flour at the bottom of the bowl – but make sure it stays soft. Don’t be afraid to add more water to keep it soft! When all the flour has been mixed in, wipe the bowl around with the dough, turn it out onto the worktop and begin to knead.
3. Knead by flattening the dough out, folding it over, stretching it out and so on and so forth. Once the dough is smooth either leave it, covered with a dry tea towel, for an hour or so, or go straight to step 4.
For a further 13 calories, cover the cheese with 100g of sliced mushrooms.
Or: to use less cheese (and save calories without compromising flavour), place a few mushrooms directly onto the tomato and sprinkle the cheese between the mushrooms.
Spicy curry. Add curry powder into the base (add along with the salt) or add a modicum of Encona West Indian hot pepper sauce into the passata.