Healthy Oat-Crust Pizza Roll Ups

Instructions:

1.  Prepare the Healthy Pizza Sauce (Can be made ahead)
   Follow the sauce instructions from your “Best Pizza Roll” recipe:
2. Sauté Aromatics: Spray a deep frying pan with spray oil. Add the finely diced onion and fry until caramelized and softened (about 5-7 minutes). Add the crushed garlic and fry for another 2 minutes until fragrant.
3. Simmer Sauce: Add the passata, water, tomato paste, maple syrup (or sweetener), oregano, chopped basil, onion powder, and garlic powder to the pan.
4. Reduce and Thicken: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 40 minutes, or until the sauce reduces down and thickens to your desired consistency. The longer it simmers, the richer the flavor.
5. Season: Season generously with salt and black pepper to taste.
6. Store: Let it cool completely before storing in an airtight container in the fridge or freezing. You’ll only need a portion for the pizza roll ups.
7. 2. Prepare the Oat Dough “Crusts”
   Pulse Oats: Add the porridge oats to a mini blender or food processor and pulse until a fine powder.
8. Combine Dry Ingredients: Add the oat flour to a bowl along with the baking powder and a pinch of salt. Mix well.
9. Add Wet Ingredients: Add the egg and Fat-Free Greek Yogurt to the oat mixture. Fold until all ingredients are just combined and a soft, sticky dough forms.
10. Rest the Dough: Set the dough aside for approximately 30 minutes. This helps the oats to soak and expand a little, making the dough easier to handle.
11. 3. Assemble and Bake the Pizza Roll Ups
    Preheat Oven: Preheat your oven to 200°C / 400°F (Gas Mark 6).
12. Prepare Work Surface: Cut two sheets of parchment paper, large enough for rolling the dough (approx. 12×12 inches). Lightly spray one sheet with spray oil.
13. Roll Dough: Place the rested dough onto the greased parchment paper. Spray the top of the dough with more spray oil, then place the second sheet of parchment paper over the top. Gently flatten down and then use a rolling pin to roll the dough into a thin rectangle, approximately 8×10 to 9×12 inches. (Do not handle the dough with hands; use parchment paper).
14. Cut into Squares: Very slowly and carefully, lift off the top parchment paper. Using a knife or a pizza cutter, carefully cut the rolled-out dough into individual squares, roughly 3×3 or 4×4 inches each (similar to the cheese slices in the photo). You should get about 6-8 squares.
15. Transfer to Baking Sheet: Carefully transfer each individual dough square (still on its original parchment paper) to a baking tray. Leave some space between them. You can neaten up the edges of each square with a spatula if needed.
16. First Bake (for firmness): Bake the bare dough squares for approximately 10-12 minutes, or until they are lightly golden and firm enough to handle without breaking. This is crucial for them