Best Slimming world/weight watchers pizza

This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly

• • Extra Easy –  per serving (half a pizza)
  • Green/Vegetarian1 HEa and 1 HEb per serving  (half a pizza)
  • Original – and 1 HEb per serving  (half a pizza)
  • WW Smart Point– 10 ( for 1/2 pizza)

Gluten Free – use gluten-free oat

• INGREDIENTS
• for the crust
• 80g (2.8oz) of porridge oats (do not use ready brek)
• 1 tsp of baking powder
• pinch of salt
• 100g/3.5oz of Fat-Free Greek Yoghurt (must be Greek)
• 1 large egg
• Spray Oil
• 100g/3.5oz of mozzarella, broken into pieces – 2 HEa’s
• fresh parsley or basil, chopped
• for the sauce
• Ingredients
• 2 cups (480ml) of passata
• 1 cup (240ml) of water
• 2 tbs of tomato paste
• 1 tbs of maple syrup (2 syns) or use sweetener of choice to keep this syn free
• 1 onion, very finely diced
• 2 cloves of garlic, crushed
• 2 tsps of oregano
• few basil leaves, finely chopped
• ¼ tsp of onion powder
• ¼ tsp of garlic powder
• salt and black pepper to season
• spray oil

• 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
• For the sauce
• Spray a deep frying pan with spray oil
• Add the onion and fry till caramelized and softened
• Add the garlic and fry for a further couple of mins.
• Add the passata, water, tomato paste, maple syrup, oregano, basil, onion powder and garlic powder.
• Bring to a boil, reduce heat, cover and simmer for 40 mins, until sauce reduces down and thickens.
• Season as needed with salt and black pepper.
• This sauce is great for pizza, pasta and all kinds of other delicous dishes.
• Store in a air tight container in the fridge.
• It also freezes well.