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A crisp, golden oat base topped with rich tomato sauce, melting mozzarella, juicy cherry tomatoes and fresh basil. It needs no yeast and no proving, and it's naturally gluten-free with the right oats. It's served with a zingy rocket and white bean salad.
Base
Topping
Rocket and white bean salad
A blender, only if you're making your own oat flour. You'll also need a large baking tray and baking paper.
1.
Heat the oven to 220°C (200°C fan). Line a large baking tray with baking paper and brush it with the oil.
2.
In a large bowl, mix the oat flour, baking powder, garlic granules and mixed herbs.
3.
Stir in the egg whites to make a thick, spreadable dough.
4.
Spread the dough onto the tray into a round or rectangle about 1cm thick, using the back of a spoon or wet hands.
5.
Bake until firm and lightly golden (12–15 minutes).
6.
Mix the passata with the tomato purée and pepper, and spread it over the base. Top with the mozzarella and cherry tomatoes.
7.
Bake until the cheese is melted and bubbling (8–10 minutes). Scatter with basil and cut into quarters.
8.
Meanwhile, toss the rocket, beans and onion with the lemon juice and oil, and serve alongside.
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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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