Category, , , , DifficultyBeginner

How to make pizza that 'tastes great and a little healthier' was the motivation for this one. There are lots of ways to make the base, and here we're giving you a no-yeast recipe that is super-quick. To be gluten-free, try buckwheat flour instead. The tomato sauce is full of flavour, to balance the dense wholemeal base. Our topping suggestions are pretty out there, but they are delicious and really work.

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients
 200 g White Flour
 200 g Wholemeal Flour (plus extra for dusting)
 2 tsp Baking Powder
 ¾ tsp Fine Sea Salt
 2 tbsp Oil
 220 ml Water
For the Tomato Sauce (makes 500g)
 8 Sun-dried Tomatoes
 2 Cloves of Garlic
 400 g Can Chopped Tomatoes
 2 tbsp Olive Oil
 1 tbsp Maple Syrup
 ½ tsp Sea Salt
 A pinch of freshly ground black pepper
 5 ½ tsp Balsamic Vinegar

1

Preheat the oven to its maximum temperature.

2

Sift the flours and baking powder into a bowl, then add the salt and oil. Mix well in a circular motion, using your clean hands held in a claw-like shape.

3

Make a well in the middle and slowly add the water. Coat your hand with a little flour and mix until all has come together. Divide the dough into four equal-size balls.

4

Coat a rolling pin with a little flour to stop it sticking. No need to knead the dough, just toll it out using the rolling pin. Roll each ball our as thin as you can (no more than 5mm thick), to ensure a crispy thin base.

5

Sprinkle a little oil and flour on a baking tray to prevent sticking, then gently place your base on the tray and bake in the preheated oven for 8 minutes, without any topping, to ensure a crispy base.

6

Meanwhile, in a small pot, boil the sun-dried tomatoes for 5 minutes, until they become soft and easier to blend, then drain. Peel the garlic.

7

Put all ingredients for the tomato sauce (including the sun-dried tomatoes) into a blender, and whiz until smooth.

Ingredients

Ingredients
 200 g White Flour
 200 g Wholemeal Flour (plus extra for dusting)
 2 tsp Baking Powder
 ¾ tsp Fine Sea Salt
 2 tbsp Oil
 220 ml Water
For the Tomato Sauce (makes 500g)
 8 Sun-dried Tomatoes
 2 Cloves of Garlic
 400 g Can Chopped Tomatoes
 2 tbsp Olive Oil
 1 tbsp Maple Syrup
 ½ tsp Sea Salt
 A pinch of freshly ground black pepper
 5 ½ tsp Balsamic Vinegar

Directions

1

Preheat the oven to its maximum temperature.

2

Sift the flours and baking powder into a bowl, then add the salt and oil. Mix well in a circular motion, using your clean hands held in a claw-like shape.

3

Make a well in the middle and slowly add the water. Coat your hand with a little flour and mix until all has come together. Divide the dough into four equal-size balls.

4

Coat a rolling pin with a little flour to stop it sticking. No need to knead the dough, just toll it out using the rolling pin. Roll each ball our as thin as you can (no more than 5mm thick), to ensure a crispy thin base.

5

Sprinkle a little oil and flour on a baking tray to prevent sticking, then gently place your base on the tray and bake in the preheated oven for 8 minutes, without any topping, to ensure a crispy base.

6

Meanwhile, in a small pot, boil the sun-dried tomatoes for 5 minutes, until they become soft and easier to blend, then drain. Peel the garlic.

7

Put all ingredients for the tomato sauce (including the sun-dried tomatoes) into a blender, and whiz until smooth.

Pizza Three Ways

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