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.
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍
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!
Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Sunflower or Olive Oil flavours are ideal for this Syn Free Chicken Tandoori Pizza recipe.
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Syn Free Chicken Tandoori Pizza
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Smart Points (Flex/Freestyle)
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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
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
Throw all ingredients into a pan, bring up to the heat then turn down and simmer for 30 minutes stirring often
Once cooked attack with a stick blender, or blitz in a food processor until smooth
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
Slice chicken into bitesize pieces, place to one side
In a bowl put the rest of the ingredients & mix well
Put the chicken into the marinade mix, mix well and clingfilm/food bag and put in the fridge for at least 30 minutes
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!
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
After you have rolled out your dough, place a small amount of tomato sauce & spread it around
Start with your cooked Tandoori Chicken - as little or as much as you like
Next your peppers, onions and mushrooms
Next your cheese - make sure to distribute it evenly
Place some onions on the top - not too many though, you don't want them to burn
Place in an oven pre-heated to 200°C for 12 minutes
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 Instagram, Facebook, & Twitter!
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 aren’t trained by Slimming World nor authorised to give Slimming World advice. 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.
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