From Scratch Veggie Pizza

One of my favourite foods to eat as a child was pizza (well don't all children love pizza???).  I remember my Father and my Nonna making it as a child and getting all excited because it was pizza night.  Dad made an awesome marinara pizza with a thick crust and Nonna always made a margarita one on a thin crust with all the Italian trimmings.


So basically this recipe can make up to four servings depending on how you like your crust.  I love a thick  crust so I got two slices.  You can multiply this batch as required.  I also encourage you to go overboard with your veggie topping!!!! WOOT WOOT!!!!


So before you start, set your oven at 200 degrees and grease your pan.  I used a bread loaf to get my two slices, so if you want more make your mix to suit the tray.  I suggest tripling the batch to fit a flat bikkie tray.

BASE:
1/2 cup of oat flour
1/2 cup of quinoa flakes (or quick oats, it's up to you)
1 tbs of LSA
1 tsp of paprika
1 tsp of curry powder
2 egg whites
extra oat flour (as required)

TOMATO BASE

4 tbs of canned puree tomato (helps moisten the base)

1 tsp crushed garlic

½ tsp crushed chilli

TOPPING

-       2 cups of mixed chopped veggies (I love to use purple onion, capsicum, yellow squash, zucchini and spinach).

-       Cheese to top (how much you want to use depends on how cheese you want your pizza.  I do just enough to lightly cover the top.

INSTRUCTIONS

1.    Mix all BASE ingredients in a bowl. 

2.    Add extra oat flour if base is still really wet and sticky.

3.    Place onto greased pan and flatten out.

4.    Top with tomato base and topping.

5.    Place in the oven for 10-15 minutes or top is golden brown.

6.    ENJOY