Pizzas are such a popular dinner, and these are super healthy, speedy versions using homemade oat ‘flour’ without any yeast, so there’s no waiting about for the dough to prove. Let the kids top their own oat pizzas using whatever you have in the fridge. These are even delicious cold in lunchboxes the next day.
The only thing to remember is that the ‘dough’ is not soft like flour based dough, think more oatcake and you’re on the right track. One of my sons actually prefers these to flour based pizzas. He’s all about the crunch for him.
Here’s the recipe. I use a Nutribullet to whizz up the oats into ‘flour’.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon).
Last January: Roasted rainbow roots and pan fried pork, Banana and chia porridge bread, Baked tortilla, Roasted cauliflower, celery and garlic soup, Garlic, lemon and sweet chilli chicken, Oreo peanut butter brownies and Skinny orange and cardamom tealoaf.
Yield: 8 small pizzas
- For the pizza base:
- 450g Mornflake superfast oats/Mornflake Gold Scottish jumbo oats
- 1 tbsp baking powder
- 2 tsp salt
- 30ml olive oil
- 200ml cold water
- For the topping:
- 400g tin of chopped tomatoes
- 2 tbsp tomato puree
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp sugar
- Mozzarella, thinly sliced
- Any other toppings you can rustle up from the fridge
Blitz the Mornflake superfast oats/Scottish jumbo oats in a food processor/Nutribullet with the blade attachment fitted until you have a very fine ‘flour’. Remove 50g to use for rolling the dough later, then add the rest to a large bowl with the baking powder and salt. Add the oil and water. Knead by hand for about 3 minutes until smooth and elastic or in a stand mixer with a dough hook attachment for about 2 minutes at a low speed. Cover in cling film and rest for 20 minutes whilst you make the tomato sauce and assemble the toppings. Meanwhile make the tomato sauce. Gently simmer the chopped tomatoes, tomato puree, oil, oregano, salt and sugar over a low heat for about 20 minutes, until thick and rich. Preheat the oven to the hottest it will go, at least 200°C/gas mark 6 and make sure the shelf is at the top of the oven. Take the extra oat ‘flour’ and cover your work surface with it. Take a ball of your dough and cover the whole thing in oat ‘flour’. Roll into whatever shape you wish, about 3mm thick. Put your rolled dough onto a baking tray and bake for about 6 – 8 minutes without toppings. Remove from the oven and add a smear of tomato sauce (too much makes for a soggy base) and top with some mozzarella and whatever other toppings take your fancy. Beware overloading with wet toppings as it can make for a soggy pizza. Pop back into the oven for another 6 – 8 minutes until the edges look crisp and start to brown. NB: You can also cut out pizza shapes with this dough using biscuit cutters.
This recipe was commissioned by Mornflake.
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