Diabetic Seafood Pizza Recipe

Follow this diabetic friendly seafood pizza recipe to whip up a healthy and delicious pizza topped with mussel, shrimp and squid meats as well as green olives.  Green olives are high in dietary fiber which can help in lowering your risk of diabetes, diverticulitis and heart disease.  They also contain copper which are beneficial for bone and connective tissues health, helps in melanin production and helps to ensure your thyroid gland is functioning normally. 


Green olives are also high in vitamin E which can provide protection of your skin against ultraviolet light, prevention of cell damage from free radicals and protection against Alzheimer's disease and prostate cancer.  They are also great sources of iron to help keep your immune system strong and healthy.


Tomato paste ingredients


2 cans whole tomatoes

1 teaspoon oregano

5 cloves garlic, chopped

Salt and pepper to taste


Pizza dough ingredients


2 teaspoons sugar

3/4 cup warm water

1 tablespoon oil

1 packet dry yeast

1 cup plain flour

A pinch of salt

1/2 cup flour


Topping ingredients


400 grams cooked shellfish meats (shrimp, mussels and squid)

1 can (56 grams) anchovy fillets

10 green olives, sliced

2 large onions, thinly sliced


Sauce mixture ingredients


2 eggs

2 teaspoons olive oil

1 tablespoon chopped garlic

1 teaspoon paprika

1 tablespoon chopped parsley

Salt and pepper to taste



  1. Turn on the oven and preheat to 180 degrees C.

  2. Tomato paste preparation - Place all tomato paste ingredients into a pot and simmer until smooth and thick enough to be used as a spread.  Set aside to cool.

  3. Sauce mixture preparation - Place all ingredients in a bowl and mix well.

  4. Pizza dough preparation - Dissolve the sugar in the warm water then stir in the oil.

  5. Place the yeast, 1 cup plain flour and salt in an electric mixer bowl and combine well.  Stir in the water mixture and process on low speed for about 5 minutes or until well-blended.

  6. Place the moist dough on a floured work surface and knead in sufficient flour until a firm dough is formed.  Continue kneading for several minutes more until the pizza dough is elastic and smooth.  Place the dough in a lightly oiled bowl, cover it up and set aside in a warm place for about 30 minutes or until the pizza dough has doubled in bulk.

  7. Knock down the pizza dough and divide into 2 - 4 portions then knead into smooth balls.  Let them rest for about 10 minutes then roll out to rounds about 6 mm thick.  There will be sufficient dough to make either 2 medium 30cm pizzas or 4 individual smaller 15cm pizzas.

  8. Spread tomato paste evenly on the pizzas and set aside to stand for 15 minutes.

  9. Arrange shellfish meats, anchovy fillets, green olives and onions on the pizzas, pour sauce mixture evenly over then place near the top of the oven to bake for about 45 minutes or until golden brown.

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