Syn Free Chicken Tandoori Pizza | Slimming World

A few weeks ago we saw a plethora of different versions of Syn free pizza on Facebook & Instagram – as Slimming world now class 60g of baked Aldi Wholemeal Bread Mix as your HEB. Using just 20g of Light Cheddar cheese is just 1/2 your HEA too.

Syn Free Chicken Tandoori Pizza

This got us thinking… What pizza flavours would make the best pizza?

We put our heads together and came up with a list of different flavour combinations, to make the humble 60g wholemeal pizza base exciting. This was one of the first ones that we thought of as we do like a bit of spice, if you want it hotter, you can certainly make it hotter.

Please note – This recipe has been amended as the Asda Wholemeal Bread Mix is no longer a Healthy Extra option

Time Saving Tips

There are a few steps to making these, and they do take a while due to the proving of the dough and marinading of the chicken – but it is worth it. I promise.

Time saving tip, cook the Chicken & prep the toppings whilst your waiting for the dough to prove – it will save you a lot of time.

A Note About Weights

Slimming World do say that the 60g is of cooked dough – so you need to be careful! We’ve experimented and cooked 65g of dough, and when baked it weighed just under 60g – so you should be ok. Just remember this we’re not trained consultants and our advice doesn’t replace that of your consultant – be sensible!

Check out our Syn Free Mexican Chipotle Meatball Pizza

Syn Free Chicken Tandoori Pizza

Perfect with some Sweet Potato Fries.

Syn Free Chicken Tandoori Pizza

If you fancy something a bit different why not try our Syn Free Hash Brown Pizza

Syn Free Chicken Tandoori Pizza

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Syn Free Chicken Tandoori Pizza

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Syn Free Chicken Tandoori Pizza

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Rating: 2.71
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Servings

Prep Time

Cooking Time

person 1 hour 15 minutes

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Calories

Weight Watchers

Slimming World 

Smart Points

Zero

Syns

Per person Per person Per person
INGREDIENTS
Please don't take a screenshot. These recipes are updated often!

INSTRUCTIONS
Pizza Base
  1. Make up to packet instructions & allow 30 mins for the dough to prove. We make up the whole pack then weigh out 65g balls of dough - the ones we don't use we freeze
  2. Roll as thin as you can onto a piece of baking parchment - you may need to spray your rolling pin with frylight to prevent sticking
Tomato Sauce
  1. Throw all ingredients into a pan, bring up to the heat then turn down and simmer for 30 minutes stirring often
  2. Once cooked attack with a stick blender, or blitz in a food processor until smooth
  3. Place into a sterilised jar until ready for use. Will least a week in the fridge, or you can freeze it. Perfect for batch booking
Tandoori Chicken
  1. Slice chicken into bitesize pieces, place to one side
  2. In a bowl put the rest of the ingredients & mix well
  3. Put the chicken into the marinade mix, mix well and clingfilm/food bag and put in the fridge for at least 30 minutes
  4. When the dough is proving, place on an oven tray and cook in the oven for 20 minutes until cooked. Do not put raw chicken on your pizza!
Raita Dressing
  1. Mix all ingredients well & place into a food bag. Chill until ready for use. When you're ready, snip a corner off the bag and drizzle over pizza
Pizza Assembly
  1. After you have rolled out your dough, place a small amount of tomato sauce & spread it around
  2. Start with your cooked Tandoori Chicken - as little or as much as you like
  3. Next your peppers, onions and mushrooms
  4. Next your cheese - make sure to distribute it evenly
  5. Place some onions on the top - not too many though, you don't want them to burn
  6. Place in an oven pre-heated to 200°C for 12 minutes
  7. Remove and drizzle over the raita dressing & sprinkle with torn coriander

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

IMPORTANT INFORMATION

Syn values given are correct at time of writing but may not always be accurate.

This website is unofficial and in no way part of or representative of Slimming World. We’re aren’t trained by Slimming World nor authorised to give Slimming World advice. Should any advice given here should not replace the advice of your Slimming World consultant.

Ideally you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
Kay
Kay

7 Comments
  1. Please could you let me know if the base is cooked first for 20mins before putting toppings on. Abd then it goes back in oveb? Thanks

    1. Hi Brev
      No, the toppings are put on raw, but the chicken should be cooked for up to 20 minutes, whilst the dough is proving

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