INGREDIENTS
for the crust
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- 80g (2.8oz) of porridge oats
- 1 tsp of baking powder
- pinch of salt
- 100g/3.5oz of Fat-Free Greek Yoghurt (must be Greek)
- 1 large egg
- Spray Oil
- 100g/3.5oz of mozzarella, broken into pieces – 2 HEa’s
- fresh parsley or basil, chopped
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for the sauce
Ingredients
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- 2 cups (480ml) of passata
- 1 cup (240ml) of water
- 2 tbs of tomato paste
- 1 tbs of maple syrup (2 syns) or use sweetener of choice to keep this syn free
- 1 onion, very finely diced
- 2 cloves of garlic, crushed
- 2 tsps of oregano
- few basil leaves, finely chopped
- ¼ tsp of onion powder
- ¼ tsp of garlic powder
- salt and black pepper to season
- spray oil
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INSTRUCTIONS
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- Add oats to a mini blender or food processor and pulse until a fine powder.
- Add to a bowl along with the baking powder and pinch of salt and mix
- Add the egg and yoghurt and fold until all combined.
- Set aside for approx 30 mins. (this helps the oats to soak and expand a little)
- Preheat oven to 200c/400f (gas mark 6)
- Cut a sheet of parchment paper, big enough for a 9-inch pizza
- Spray on the parchment paper with spray oil and carefully spoon the dough into an equal ball on to the greased sheet.
- Then spray over the top with more spray oil and then place another sheet of parchment over the top.
- Gently flatten down and then use a rolling pin to roll over the top of the parchment paper until you have a rough 9-inch pizza base. (Do not handle the dough with hands you must use parchment paper)
- Very slowly and carefully, lift off the top parchment paper, you can use a spatula if any areas have stuck to carefully lift off the top sheet of parchment paper.
- Transfer the sheet of parchment paper with the dough to a baking tray. You can neaten up the pizza base with the spatula by pushing it inwards to make it more round.
- Bake for approx 15-20mins until lightly golden and firm.
- Add pizza sauce, mozzarella, fresh parsley or basil and place back in the oven for 10 mins until cheese is melted.
- Slice, serve and enjoy
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