Ingredients
- FOR THE BASE:
- olive oil for greasing
- 2 tbsp oat flour
- 1 tsp dried oregano
- 1 tsp natural Greek or soya yogurt
- Half tsp apple cider vinegar
- 1–2 tbsp water
- SAUCE OPTIONS:
- tomato sauce, puréed red peppers, pesto, hummus (don’t cook it though!)
- TOPPING IDEAS:
- Cooked shredded turkey; cooked turkey mince; dry cured chorizo; cooked diced bacon; chopped sun-dried tomatoes; thinly sliced tomatoes; thinly sliced mushrooms; halved olives; thinly sliced spring onions; thinly sliced radishes; thinly sliced Brussels sprouts; cubed of roasted butternut squash; diced ripe avocado (don’t cook it); shredded cabbage; sweetcorn; fresh peas; crumbled feta cheese; goat’s cheese; fresh herbs
These pizzas do taste as good as they look. You’ll never order a takeaway pizza again once you see how easy these are to make. This recipe makes one mini pizza base, so scale it up depending on how hungry you are.
Preheat the oven to 200°C. Grease a baking tray with olive oil.
In a small bowl combine the oat flour, oregano, yogurt and apple cider vinegar, then stir in one tablespoon of the water to make a dough. If the dough is too dry add the extra tablespoon of water. You should have a slightly wet dough that’s easy enough to pick up and roll into a ball without it sticking to your hands. If it is sticking don’t worry – just add a tiny bit of extra oat flour.
Roll the dough into a ball and place on the greased tray. Press it down evenly until it is really thin – aim for it to be about 2.5mm thick. Bake in the preheated oven for 10 minutes until crispy and firm.
Remove the base from the oven and flip it over. Add the sauce to the centre of the base and spread it out with the back of a spoon, leaving a small border clear around the edges, then scatter over your favourite toppings. Return the pizza to the oven and bake for five or six minutes more until your toppings are heated through.
