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300g Mornflake Creamy Superfast oats
240ml water
2 tbsp psyllium husk
1 tbsp chia seeds
Pinch of salt

4 tbsp sun-dried tomato paste
½ small butternut squash, roasted
6 pieces Tenderstem broccoli, steamed
1 small red onion, thinly sliced
2 handfuls of dairy-free mozzarella
Serve with lambs lettuce


Pre heat the oven to 180c.

Put the oats into a food processor and process until a fine flour forms, then transfer it into a large bowl. Stir well, then use your hands to bring the dough together.

Divide the dough into 2 balls. Roll each one out into your desired shape, then place onto a lined baking tray.

Spread 2 tbsp sun-dried tomato paste over each pizza crust, then top with the roasted squash, broccoli and red onion. Sprinkle over the dairy-free mozzarella and bake for 10-15 minutes, until the cheese has melted and the crust has lightly browned.

Serve with a handful of lambs lettuce on top.

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    Creamy Superfast Oats