Pupp-eroni Pizza

A healthy, low-fat version of this popular Italian favorite. For a sweet pizza topping, try banana, pine nuts and a drizzle of honey, and reduce the cooking time accordingly.

Makes 1 paw-shaped pizza
Preparation time: 20 minutes
Cooking time: 25-30 minutes

125 g (4 oz) wheat- and gluten-free flour
1 teaspoon dried oregano
2 teaspoons grated low-fat Parmesan cheese
3 tablespoons olive oil
3 tablespoons cold water

For the topping:
5 tablespoons chopped tomatoes
1 teaspoon dried oregano handful of spinach leaves, shredded
2 tablespoons grated low-fat Parmesan cheese, to sprinkle

Pupp-eroni Pizza

1. To make the dough, mix the flour, oregano and Parmesan in a mixing bowl. Add the olive oil and mix briefly. Add the measured water, a little at a time, until you have a firm dough. Transfer the dough to a lightly floured surface and knead lightly. Roll out three-quarters of the dough into an 18-cm (7-inch) disc. Divide the remainder of the dough into 4 and roll out each piece of dough into a 6-cm (21/2-inch) disc.

2. Transfer the pizza pieces to an oiled nonstick baking sheet. Prick the dough several times with a fork. Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 10 minutes or until golden brown. Remove from the oven and set aside.

3. Mix the tomatoes, oregano and spinach in a bowl. Spread the mixture on to the pizza bases, then sprinkle with the Parmesan. Return to the oven and bake for a further 15-20 minutes.

4. Transfer to a wire rack and leave to cool thoroughly. Arrange the pieces to form the shape of a dog’s paw and serve cold. Store in the refrigerator for up to 24 hours, or the freezer for up to 3 months.

Note: If your dog does not have a wheat allergy, use standard plain flour instead, as the dough will be firmer and easier to roll out.