Homestyle Pizza Traybake
This rustic, veggie-loaded pizza tastes healthy (it is!) but still like a treat. The wholewheat, seeded crust is not as chewy as pizza dough made with white flour but we think it makes a delicious, high-fibre alternative. Serve alongside a tossed green salad to round it out into a full meal.
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NUTRITION PER SERVING (Read more)
Notes
The dough needs about 60 minutes to prove.
This recipe makes enough dough for one pizza but enough sauce for three. (A thin layer is all you need). Leftover sauce can be frozen for up to 3 months for future use.
The dough can be frozen for up to 3 months. After rising (step 5) place into an airtight container and freeze. Allow to defrost overnight in the refrigerator, then allow to sit out for 30 minutes to come to room temperature before rolling out.
Alternatives:
strong wholemeal flour - strong gluten-free flour (for every 200g strong wholemeal use 150g GF)
maple syrup - honey, sugar
tomato passata - tinned tomatoes (blended), pasta sauce
courgettes - mushrooms
rocket - fresh basil
buffalo mozzarella - grated cheddar cheese, feta cheese, dairy-free cheese