Ingredients
For the sauce
- 400g tin chopped tomatoes
- 1 teaspoon dried mixed herbs, plus extra for topping
- 2 pinches Low GI sugar
- 1 garlic clove
- 200g mozzarella(or any other cheese), torn into pieces, for topping
- salt and freshly ground black pepper
For the dough
- 300g self-raising flour, plus extra for dusting
- 1 teaspoon baking powder
- ½ teaspoon salt
- 300g natural yoghurt
Method
- Preheat the oven to 220° C and place two baking trays in to warm.
- To make the sauce, put the tomatoes, mixed herbs and sugar in a saucepan. Peel and finely grate the garlic, add it to the pan and set over a medium heat.
- Simmer gently for 10 minutes until thickened then remove from the heat and season with salt and pepper. Leave to cool.
- To make the dough, combine the flour, baking powder and salt in a bowl and make a well in the middle. Pour in the yoghurt the stir with a fork to combine.
- When the mixture forms a rough dough, turn out onto a lightly floured work surface and knead to form a smooth ball.
- Divide the dough into 4 equal pieces and roll out into thin circles.
- Carefully remove the hot baking trays from the oven and lay the pizza bases on top.
- Bake for 3-4 minutes until beginning to rise then remove from the oven.
- Turn the pizza bases over and top with the sauce. Scatter the mozzarella over the top. Season with black pepper, sprinkle over a pinch of herbs then return to the oven.
- Bake for 5 minutes until the bases are crisp and the cheese is bubbling.