For the dough
1 cup greek yoghurt (300ml)
300g whole grain flour
300g self-rising flour
1 tbsp baking soda or bicarbonate of soda (do not use baking powder)
1 tbsp extra virgin olive oil
2 cloves garlic, minced (or 1 tbsp garlic powder)
1 tsp Himalayan Salt, fine
To make the pizza
ready-made tomato sauce (salsa pronta)
1 tbsp dried oregano
2 tbsp breadcrumbs
1/2 tsp basil pesto
Mozzarella (if using fresh, slice and drain well before putting on pizza)
low-fat prosciutto (optional)
Place a large dish in the middle of the oven and preheat at 250℃
In a large bowl, make sure to mix in well wholegrain & self-rising flour, baking soda and salt.
Add in the greek yoghurt, minced garlic and olive oil. Mix in well until a soft dough forms (if the dough is still sticky, add in a handful of flour)
Let the dough rest for 15 minutes. In the meantime, dilute 1/2 tbsp of pesto with a light drizzle of olive oil. Prepare any desired toppings.
Cover a clean surface with breadcrumbs and flatten the dough with a rolling pin. The breadcrumbs will help the dough to not stick to the kitchen surface.
Place the dough on a baking sheet. No toppings yet!
Carefully place the dough in the oven and let the dough cook for around 10 mins until it starts to rise.
Spread with tomato sauce, sprinkle oregano, drizzle the pesto/oil mixture, place the mozzarella, basil leaves and your desired toppings.
Cook for another 10 mins until the crust becomes golden brown and the mozzarella is melted.