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Ingredients:
- For the Oat Dough “Crusts”
80g (2.8oz) porridge oats (do not use ready brek)
- 1 tsp baking powder
- Pinch of salt
- 100g (3.5oz) Fat-Free Greek Yogurt (must be Greek)
- 1 large egg
- Spray Oil
- For the Healthy Pizza Sauce (Makes more than needed for rolls)
2 cups (480ml) passata
- 1 cup (240ml) water
- 2 tbsp tomato paste
- 1 tbsp maple syrup (or use sweetener of choice for a lower-sugar option)
- 1 onion, very finely diced
- 2 cloves garlic, crushed
- 2 tsps oregano
- Few basil leaves, finely chopped
- ¼ tsp onion powder
- ¼ tsp garlic powder
- Salt and black pepper to season
- Spray oil
- For the Toppings & Filling
100g (3.5oz) mozzarella, broken into small pieces or finely shredded (using part-skim can keep it lighter)
- Fresh parsley or basil, chopped (for garnish after cooking)
- Optional Toppings (diced very small, like in the photo):
- Mini pepperoni or finely diced lean turkey pepperoni
- Black olives (sliced or diced)
- Diced bell peppers (green, red, or yellow)
- Very finely diced mushrooms
- A sprinkle of pizza seasoning (oregano, red pepper flakes, etc.)
Equipment:
- Mini blender or food processor (for oats)
- Mixing bowl
- Baking sheet
- Parchment paper
- Rolling pin
- Spatula
- Butter knife (or similar thin, blunt tool for rolling)
