• 48 g Protein Bake Mix
  
• 3 g fast-action dried yeast
  
• 35 ml semi-skimmed milk
  
• 20 g bread/strong flour, to dust (or gluten free alternative)
  
• 2 tbsp passata
  
• 4 fresh basil leaves
  
• 30 g reduced fat grated mozzarella, thinly sliced
  
• 1/4 (80 g) courgette, chopped
  
• 4 olives, sliced
  
• 20 g sweetcorn
  
• sea salt and black pepper
  

• In a large bowl, combine the Protein Bake Mix and yeast. Warm the milk in a cup in the microwave for 10 seconds, or until room temperature. Mix the milk into the dry ingredients and stir for 1 min. Scrape the mixture down into one mound with a spatula. Cover the bowl with an airtight wrap and leave in a warm place for 1 hour.
  
• Preheat the oven to 200°C/gas mark 6 and line an oven tray with baking paper. Dust a clean work surface with flour and transfer the dough onto it. Divide the dough into two equal pieces and roll into balls with your hands. Using a rolling pin dusted with flour, roll the balls out to an around 10 cm circle, dusting with flour as you go. Transfer the circles to the baking paper.
  
• Spoon a tablespoon of passata onto each pizza and spread it with the back of a spoon to the edges. Rip the basil leaves into small pieces and scatter on top of the passata and then season with salt and pepper. Top each pizza with equal amounts of the mozzarella, courgette, olives and sweetcorn. Bake for 10-15 mins, until the pizza is golden and the cheese is melted. Serve or cool and chill to be eaten cold.

*The Protein Bake Mix nutritional profile is unchanged when cooked/heated, however, if other Herbalife products are used in the recipes too, some of the vitamin levels in those products may decline by cooking.