How to Make
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Blitz the Mornflake Superfast Oats/Scottish Jumbo Oats in a food processor with the blade attachment fitted or in a smoothie maker until you have a very fine ‘flour’.
Remove 50g to use for rolling the dough later, then add the rest to a large bowl with the baking powder and salt.
Add the oil and water. Knead by hand for about 3 minutes until smooth and elastic or in a stand mixer with a dough hook attachment for about 2 minutes at a low speed.
Cover in cling film and rest for 20 minutes whilst you make the tomato sauce and assemble the toppings.
Meanwhile make the tomato sauce. Gently simmer the chopped tomatoes, tomato puree, oil, oregano, salt and sugar over a low heat for about 20 minutes, until thick and rich.
Preheat the oven to the hottest it will go, at least 200°C/gas mark 6 and make sure the shelf is at the top of the oven.
Take the extra oat ‘flour’ and cover your work surface with it.
Take a ball of your dough and cover the whole thing in oat ‘flour’.
Roll into whatever shape you wish, about 3mm thick.
Put your rolled dough onto a baking tray and bake for about 6 – 8 minutes without toppings.
Remove from the oven and add a smear of tomato sauce (too much makes for a soggy base) and top with some mozzarella and whatever other toppings take your fancy.
Beware overloading with wet toppings as it can make for a soggy pizza.
Pop back into the oven for another 6 – 8 minutes until the edges look crisp and start to brown.
NB: You can also cut out pizza shapes with this dough using biscuit cutters.