Servings
2
Prep time
Cook time
Recipe
Ingredients
- 300g wholemeal spelt flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp sea salt
- 250g full-fat natural yoghurt
- ½ tsp apple-cider vinegar or lemon juice
- 2 tbsp tomato paste
- 1 tsp garlic powder or granules
- 1 small zucchini, peeled into ribbons or thinly sliced
- 6 cherry tomatoes, halved
- 220g bocconcini, sliced
- 50g goat’s cheese
- 2 tbsp pine nuts
Method
- Preheat oven 220°C (fan-forced).
- Start by making the pizza dough. Place the flour, baking powder, bicarbonate of soda and sea salt into a large bowl or food processor and mix well to combine.
- Mix the yoghurt and vinegar or lemon juice.
- Add to the dried ingredients, mix until just combined and turn out onto a lightly floured surface.
- The dough should come together without sticking to your hands. Knead for about 30 secs and then form a sausage and cut into sections (I divide into 2 large- or 4 small-size pizzas). Pictured are 2 large oval pizzas.
- Divide the dough and roll to form thin bases. I like to roll between baking paper. Remove the top sheet, add the pizza toppings, then lift onto the baking tray to cook.
- To top, spread the tomato paste over the base and sprinkle with the garlic powder (or granules).
- Top with the zucchini, cherry tomatoes, slices of bocconcini, goat’s cheese and finish with pine nuts.
- Bake in the hot, preheated oven for 15 mins.
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