Skip to main content
Pizza

Healthier Pizza

No yeast required for this easy, healthy pizza, topped with colourful vegetables that's ready in 30 minutes.

Serves 2

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
Calories Per Serving
353
Bob's  Kitchen Recipe Card

Ingredients for  2  Servings

  • For the Dough

  • 125g
    Self-raising wholemeal flour
  • 125g
    Full-fat plain yoghurt
  • -
    Salt

  • For the Topping

  • 1
    Pepper, seeds removed and thinly sliced
  • 1
    Courgette, cut into 1cm slices
  • 1
    Red onion, cut into thin wedges
  • 1 tbsp
    Olive oil
  • ½ tsp
    Dried chilli flakes
  • 50g
    Grated mozzarella or 1 mozzarella ball, sliced or roughly torn
  • -
    Fresh basil leaves, to serve (optional)

  • For the Sauce

  • 6 tbsp
    Passata sauce
  • 1 tsp
    Dried oregano

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    10 to 30 minutes

Method

  1. Preheat the oven to 220°C/Fan 200°C/Gas 7.
  2. To prepare the topping, put the pepper, courgette, red onion and oil in a bowl, season with lots of black pepper and mix together. Scatter the vegetables over a large baking tray and roast for 15 minutes.
  3. Meanwhile, make the pizza base. Mix the flour and salt in a large bowl. Add the yoghurt and 1 tablespoon of cold water and mix with a spoon, then use your hands to form a soft, spongy dough. Turn out onto a lightly floured surface and knead for about 1 minute.
  4. Using a floured rolling pin, roll the dough into a roughly oval shape, approx. 3mm thick, turning regularly. (Ideally, the pizza should be around 30cm long and 20cm wide, but it doesn’t matter if the shape is uneven, it just needs to fit onto the same baking tray that the vegetables were cooked on.)
  5. Transfer the roasted vegetables to a bowl. Slide the pizza dough onto the baking tray and bake for 5 minutes. Take the tray out of the oven and turn the dough over.
  6. For the tomato sauce, mix the passata with the oregano and spread over the dough. Top with the roasted vegetables, sprinkle with the chilli flakes and then the cheese. Bake the pizza for a further 8–10 minutes, or until the dough is cooked through and the cheese beginning to brown.
  7. Season with black pepper, drizzle with a slurp of olive oil and, if you like, scatter fresh basil leaves on top just before serving.

Notes

You can use any cheese you like for this pizza – it’s also a great way to use up a mix of odds and ends from the fridge.

Make two pizzas instead of one large pizza if you like.

Any leftover passata can be used for pasta sauces, stews or curries. It freezes well for up to 4 months. Instead of passata, you can use a bought pizza topping or strained tinned tomatoes.

If you don’t have self-raising wholemeal flour, use plain wholemeal flour and add 1 teaspoon of baking powder and an extra tablespoon of water if needed.