Pizza news! Stop the press because Pizza Night is here. Take advantage of my ultimate pizza recipe to create a tailor-made treat for you and the family.
I don't know about you, but my family are really particular about their pizza. They like good pizza. When you're doing Slimming Eats, that's one of the hardest things to give up, sure you can use wraps or whatever for the base, but it's just not quite the same, it doesn't hit the spot like a real pizza.
After spending a huge amount of time perfecting my Almost Bagels, I began to think, wouldn't it be great if I could make a pizza base in a similar way.... So with some further experimentation, the Ultimate Pizza Base was born (when using your healthy extra's for the base and cheese) My aim was to create a thin base that was crispy and tasted like a real pizza base, I have to say, the result is amazing.
Like I said at the beginning, my family are really fussy about eating great pizza and this Ultimate Pizza absolutely blew them away. They were literally fighting over who gets how many slices. If they didn't know, there's no way they would be able to tell that this wasn't a traditional pizza base, it really is that good.
Luckily unlike my bagel recipe, the "dough" for this Ultimate Pizza doesn't need to be left overnight, and for this, we are grinding the oats to a powder. (Don't worry, this is not a tweak. As oats are not a free food, they don't fall into the tweak category, because they are a measured allowance).
I use the cups of my Nutri Ninja Blender with Auto IQ. to blend the oats. This blender is amazing. The auto IQ technology feature, mean it blends to a set pattern depending on what it is you are making. There is also an optional add-on for a food processor bowl, which is perfect for chopping and grating vegetables. Sauces and soups are literally so smooth, once complete in this amazing kitchen gadget. You can also use a mini food processor to grind the oats.
You do need to leave the dough for about 30 mins though, before rolling out into your base.
To roll the base, you are going to need some parchment paper, because this dough is a lot wetter compared to a regular pizza dough.
Get one sheet of parchment paper big enough for your pizza base (this recipe will make a 9-inch pizza), spray it with spray oil, and then carefully spoon the dough onto the greased parchment paper with a spoon (try not to tough with your hands, as it's pretty sticky.
Spray over the top of the dough with more spray oil and then place another sheet of parchment over the top, and lightly flatten it down. Then you can use a rolling pin over the top sheet of the dough to make it into a rough pizza shape (I'm not fussy about a perfectly round pizza).
Once you have it rolled to an approx 9-inch pizza base, very slowly lift up the parchment paper, as it may stick in a couple of areas, but you can carefully use a silicone spatula just to ease it off where it may of stuck. But nice and slow is the key and it should come off fine.
If you want to neaten up the pizza base, you can use the spatula, just to push the rough edges in a little more, to make it more circular.
And the viola, the base is done. You can place in the oven at 200c/400f for approx 18-20 mins until lightly golden and firm and then it's time to add your toppings for the second bake.
For the first time around, I just went for a traditional cheese pizza, but you can go with any toppings you like.
Here are some suggestions for toppings:
- MARGHERITA: pizza sauce, topped with chopped fresh basil and mozzarella
- HAWAIIAN: pizza sauce, topped with ham, fresh pineapple and mozzarella
- BBQ CHICKEN: use my bbq sauce for the topping and add cooked chicken, red onion slithers and mozzarella
- PULLED PORK: Leftover stove top pulled pork with sauce, green peppers, red onion and mozzarella
- PEPPERONI: pizza sauce, topped with pepperoni, oregano and mozzarella
- GARLIC MUSHROOM: Garlic Mushrooms topped with mozzarella and fresh chopped parsley
- MEAT FEAST: pizza sauce with low fat sausage, ham, lean bacon, green peppers, onion, olives and mozzarella
- VEGGIE: pizza sauce, mushrooms, tomato slices, onion, grilled zucchini, red onion, corn and mozzarella, could also add some olives.
- INDIAN STYLE: leftover chicken curry topped with mozzarella and chopped coriander
- GREEK: pizza sauce, roasted veggies and feta, could also add some olives.
Don't have time to make my pizza sauce? No worries, I make a quick cheats version when rushed for time. Just use 1 cup of crushed tomatoes (or passata), 2 tablespoons of tomato puree, ¼ teaspoon of garlic powder, ¼ teaspoon of onion powder and ½ teaspoon of oregano. You can add a little sweetener to remove some of the acidity if you prefer, but it's optional. Taste test before adding it to the pizza. I don't add salt to it, as the tomato paste and passata usually have salt added, and with cheese and toppings, it's plenty. But again season to your taste.
If you do have time, make up a batch of my delicious Pizza Sauce - it's delish!!!
Want to make up some pizza bases to freeze?
I recommend baking these before the topping stage and then you can freeze these so they are ready to just add your toppings as and when you fancy this Ultimate Pizza. If you make a few, be sure to add some greaseproof paper in between to prevent sticking.
HOW CAN I ADD A ⅓ VEGETABLES TO THIS ULTIMATE PIZZA?
Toppings, toppings and more toppings - choose vegetables for your Ultimate Pizza toppings and you will have this covered. A yummy mixed salad is also a perfect side to accompany this and if you like fries, how about some Butternut Squash Fries instead of my usual Chips.
WHAT KITCHEN ITEMS DO I NEED TO MAKE THIS ULTIMATE PIZZA?
- Mini Blender or Food Processor
- Kitchen Scales
- Measuring Spoons
- Measuring Cups
- Large Mixing Bowl
- Baking Tray
- Parchment paper
- Spatula
- Rolling Pin
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Recipe Card
The Ultimate Oat Pizza Crust
Take advantage of my ultimate pizza crust recipe using oats to create a tailor-made treat for you and the family.
Ingredients
- 80g (2.8oz) of porridge oats (do not use ready brek)
- 1 teaspoon of baking powder
- pinch of salt
- 100g/3.5oz of Fat-Free Greek Yoghurt (must be Greek)
- 1 large egg
- Spray Oil
- Pizza Sauce - click for recipe or see notes for quick version
- 100g/3.5oz of mozzarella, broken into pieces
- fresh parsley or basil, chopped
- Optional - other toppings of choice (see suggestions)
Instructions
- Add oats to a mini blender or food processor and pulse until a fine powder.
- Add to a bowl along with the baking powder and pinch of salt and mix
- Add the egg and yoghurt and fold until all combined.
- Set aside for approx 30 mins. (this helps the oats to soak and expand a little)
- Preheat oven to 200c/400f (gas mark 6)
- Cut a sheet of parchment paper, big enough for a 9-inch pizza
- Spray on the parchment paper with spray oil and carefully spoon the dough into an equal ball on to the greased sheet.
- Then spray over the top with more spray oil and then place another sheet of parchment over the top.
- Gently flatten down and then use a rolling pin to roll over the top of the parchment paper until you have a rough 9-inch pizza base. (Do not handle the dough with hands you must use parchment paper)
- Very slowly and carefully, lift off the top parchment paper, you can use a spatula if any areas have stuck to carefully lift off the top sheet of parchment paper.
- Transfer the sheet of parchment paper with the dough to a baking tray. You can neaten up the pizza base with the spatula by pushing it inwards to make it more round.
- Bake for approx 15-20mins until lightly golden and firm.
- Add pizza sauce, mozzarella, fresh parsley or basil and place back in the oven for 10 mins until cheese is melted.
- Slice, serve and enjoy
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Recommended Products
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Ninja BL682UK2 1500W Food Processor with Nutri Auto-iQ -
Salter Digital Kitchen Weighing Scales -
TOMORAL Measuring Cups and Spoons -
Baking Tray Set of 4, HaWare Stainless Steel Baking Sheet –Rimmed Pan Baking Sets -Healthy & Non Toxic, Easy Clean & Dishwasher Safe (Large Size) -
Gorilla Food Co. Gluten Free Pure Rolled Porridge Oats - 800g -
ZeZaZu Parchment Paper Sheets for Baking (100 Sheets), Precut 12 x 16 inches - Exact Fit for Half-Sheet Baking Pans, Unbleached, Dual-Sided Coating, Siliconized, Non-Stick, RECLOSABLE Pack
Nutrition Information
Yield 2 Serving Size ½ pizzaAmount Per Serving Calories 419Total Fat 17.2gSaturated Fat 8gCholesterol 132mgSodium 922mgCarbohydrates 40.5gFiber 6.4gSugar 8gProtein 25.9g
Christy says
After browsing your website today, I was going to make your Meatzza on Friday but I'm going for this one instead! Looks amazing and easy. Thank you! Super excited!
Leslie says
This looks so good I can smell it! Definitely on my list to make.
Jenny says
Once the dough is made can it be frozen for future use
Thank you
Shevy (Slimming Eats) says
Hi Jenny. I would bake up to the stage of before toppings and then freeze. Hope that helps 🙂
Sarah says
Really easy to make & super tasty. Using hexb choice is an extra bonus. Thanks for another amazing recipe Siobhan
Vicky says
I don’t know if I am really thick, but I don’t see a list of ingredients.
Shevy (Slimming Eats) says
Hi Vicky. Ingredients and method is alway# in the recipe box at the end of each
Post. But I do recommend reading through it all, as you may miss some important tips or instructions.
Maree says
should this be synned as blitzing them into a fine form may be considered a tweak?
Shevy (Slimming Eats) says
Hi Maree - no you don't syn the oats. They are a measured healthy extra, so you can only have that measured amount as part of your Healthy Extra B. Tweaks only apply to free foods. Hope that helps 🙂
Natalie says
My god this is actually amazing!!! I've just polished it off and can't wait to make it again. Thank you!! X
Shevy (Slimming Eats) says
Hi Natalie - it's really great isn't it? My kids love it too, so big thumbs up all round.
Becci says
Wow!! I made this tonight, added a couple extra herbs, topped with sliced cherry tomatoes and fresh mozzarella and it was without doubt the best pizza I’ve ever had! I will be making this a regular recipe! Thanks so much
Shevy (Slimming Eats) says
What a lovely comment. I'm so happy to hear this will be a regular for you. My kids really love it.
Jwhite says
Do you take the baking parchment off for the second bake? Is the crust crispy on the bottom?
Shevy (Slimming Eats) says
I don't remove the parchment, but you can if you prefer, it shouldn't make much difference.
Shevy (Slimming Eats) says
I don't remove the parchment, but you can if you prefer, it should make much difference.
Sarah says
Just made this and omg is didn’t have a lot of hope for th base, but holy moly guacamole it was immense
Julie says
Could I double up on the ingredients to make a bigger pizza. Thank-you.
Shevy (Slimming Eats) says
Hi Julie, yes I think that should work.
Washiela says
Hi Shevy
I doubled up the ingredients and made 2 pizzas using your recipe tonight for the taster evening - it went down a storm, so I'll be sharing your link on our group.
Fantastic recipe, and everyone who had a piece said it tasted like the real thing. 🙂
Hugs
ELLIE says
IM MAKING THIS ON FRIDAY AS A TREAT AND IM SO FLIPPING EXCITED!!!
Thanks for the recipe! xx
Eva Olczak says
Tried this tonight. Added some fresh tomatoes, bbq chicken pieces and mushrooms. Was really nice with a fresh salad. Eating this you wouldn’t think that you were dieting as such. Will be trying some other concoctions on due course.
Emily says
You are a genius! This pizza is amazing the base freezes really well so I make a double batch and put one in freezer For a quicker mid week dinner, although it’s so nice I always save it for a Friday or Saturday to replace my takeaway cravings - I thought pizza was off the cards so thank you very much xxx
Marion Anderson says
If I made the mixture into two separate pizzas (I live alone) would it make a difference to the cooking/baking time for the bases? ☺
Siobhan (Slimming Eats) says
yes it will probably take a little less cooking time if they are half the size. I would keep an eye on them as they bake.
Bee says
oh my god just made this and it was soooo good, I’ve tried all types from cauliflower to lo dough, this is the only one that tastes like the real thing. Thank you so much, it will be used to make pizzas for all from now on.
Adele says
Wow this base is a game changer you would never no it is made from oats you cant taste them at all I made a meat feast with mine. Your recipes are a god send. Thankyou
Adele xx
Helen says
Far too sticky. I could not work with this 'dough' at all and it was a disaster.
Siobhan (Slimming Eats) says
Sorry to hear you faced some issues. You haven't confirmed if you didn't anything different. Just checking you didn't use ready brek? As that is not recommended for this recipe, it will produce a very sticky incorrect consistency for this. Did you also ensure you used Greek Yoghurt and not regular yoghurt as specified? Also, you are not meant to handle the dough as it's not like regular pizza dough due to being made from oats. If you are using parchment paper and spray oil as per the recipe, it really shouldn't be sticking to it. So double-check what you are using is actually parchment paper.
Alun says
Hi Siobhan, sorry but i had some big issues with the dough sticking and most came off on the upper paper layer when i gently peeled off after spraying the dough ball heavily with frighlight before applying the upper paper layer and rolling to size) Used proper oats and not ready brek (and used a ninja nutri blender to powder the oats using IQ function, 0%fat Greek Yohurt, left dough at room temp for 30 mins before use etc. I really want to get this right so can only think perhaps about the paper - I used grease proof paper (should that work ok or is parchment paper different?) , note Im from the UK so some terminolgy may differ?
Thanks in advance, Alun.
Siobhan (Slimming Eats) says
I am not sure re: the grease proof paper. I always use parchment, and absolutely nothing sticks to it, so you might want to get some parchment. Make sure you measure accurately too so that your oat mix is not too wet (as that could be causing an issue). I would also try a different spray oil (one that doesn't have emulsifiers. I don't use frylight (I am in Canada) and never liked it when I lived in the UK.
Chrissy says
I'm dairy free, can I use soya yogurt instead of greek?
Briony says
I don’t usually comment about recipes, but this is amazing. My other half was even envious of mine whilst eating a shop bought pizza! I was worried it would taste of yogurt but not at all. Highly recommend. Thanks.
Carla says
I use my b choice every day so what would the syns of the base be please? I must need new glasses because I couldn't see it on the page. Plan to make this soon!
Siobhan (Slimming Eats) says
A HEb equatesto around 6.5 to 7 syns, so it would be 7 syns for half a base if not using a HEb.
Chrissie says
Hi. Is it possible to omit the egg or use something else, even a little more yoghurt? My other half can't eat eggs due to an allergy.
Siobhan (Slimming Eats) says
Just yoghurt won't yield the same result with the base, but a flax egg may work if you have egg allergies in your family. I haven't tested, so you would need to trial this yourself. Let me know how it turns out if you do. 🙂
N Smith says
As usual, as with all your recipes, this pizza is really, really lovely. So quick and easy to make too!
It will take a permanent place in my recipe book. Really enjoyed it. Its amazing to have foods like this and still lose weight. Thanks again. Gorgeous recipes every time
N smith says
I used silicone sheets instead of parchment paper. So easy.
Natalie Rackham says
Could I use oatbran instead of blizting oats?
Siobhan (Slimming Eats) says
I haven't tested it with oatbran, unfortunately.
Bonnie says
What are blitzing oats called in Ontario
Siobhan (Slimming Eats) says
it's just regular oats that you (blitz/blend) in a blender