Dim ond trwy'r app Roczen y mae'r ddolen hon yn hygyrch
If you are based in the UK, click below
If you are based in the Malaysia, click below
Amgen pizza iach wedi'i wneud o geirch a gwyn wy
Toes
Topinau
A blender, only if you're making your own oat flour. You'll also need a large baking tray and baking paper.
1.
Cynheswch y popty i 180c.
2.
Cymysgwch yr holl gynhwysion “toes” gyda'i gilydd.
3.
Cynheswch badell fawr dros wres canolig.
4.
Cymerwch hanner y gymysgedd a cheisiwch greu sylfaen gwastad, crwn gyda'ch dwylo (peidiwch â phoeni os nad yw'n berffaith gan fod y gymysgedd yn eithaf gludiog)
5.
Ychwanegwch y gymysgedd i'r badell a defnyddiwch sbatwla neu'ch bysedd i'w lledaenu mwy i greu sylfaen gron.
6.
Coginiwch am tua 6 munud, pan fyddwch yn gallu troi y toes yn hawdd.
7.
Trowch a choginiwch am gwpl o funudau arall.
8.
Rhowch ar hambwrdd pobi ac yna ychwanegwch eich saws tomato, caws, tomato a basil.
9.
Coginiwch yn y popty am tua 12 munud.
10.
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12.
Storage information
Best eaten fresh. Cool leftovers within 2 hours, then cover and refrigerate for up to 2 days. Reheat in the oven at 200°C (180°C fan) until steaming hot (8–10 minutes). Part-baked bases, without toppings, can be frozen for up to 3 months and topped straight from frozen, adding 5 minutes to the baking time.
Tip
Extra toppings: Add spinach, mushrooms or peppers before the cheese, which boosts the fibre and your 5-a-day even further. Crispier base: Spread the dough thinner and bake it for the full 15 minutes before adding the toppings.
Cost-saving tips
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