Oat-crust pizza... light and healthy

2 cups all-purpose flour

2 cups rolled oats, ground and sifted

or

2 cups ready-made oat flour

1/2 cup whole wheat flour

4 tablespoons plain yogurt

1/4 cup olive oil

1 tablespoon yeast

1 tablespoon sugar

1 teaspoon salt

1 tablespoon dried thyme

1 teaspoon garlic powder

1 tablespoon vinegar

1 teaspoon baking soda

about 2 cups warm water, or as needed

Pizza sauce:

3 onions, finely chopped

5 ripe red tomatoes, boiled and peeled

2 tablespoons tomato paste

1 tablespoon sweet red pepper paste

3 cloves garlic, minced

a few leaves of rosemary, basil, and thyme

1 tablespoon oregano

1 teaspoon garlic powder

1 teaspoon sugar

1 teaspoon black pepper

2 cups water

salt to taste

a small cup of olive oil

Work the dry ingredients with the oil well, except for the baking soda, then add the yogurt.
Mix the vinegar with the baking soda in a small bowl; after it foams, add the mixture to the dough.
Gradually add the warm water and begin kneading until the dough comes together and becomes smooth, soft, and slightly sticky.
Coat the dough with two tablespoons of olive oil and cover it until it rises.
Prepare the pizza sauce: put the oil in a pot over medium heat, add the herbs, and sauté until fragrant.
Add the onion and cook until softened, then the garlic, then the tomatoes, tomato paste, salt, and the remaining ingredients; stir well.
Add the water and stir. Let the sauce simmer for 10 minutes or until it thickens.
Blend or puree the sauce until smooth, then spread it over the dough in a pan lightly brushed with oil.
Add toppings as desired and garnish as you like, then sprinkle the cheese on top.
Bake the oat-crust pizza in a hot oven until the bottom is browned, then brown the top.

Recipe and preparation method for this oat-crust pizza from a friend and cook on the Shou Tabkhin Al-Youm website:

Click on Salam's name to visit her page on our site

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Oat-Crust Pizza

Prep checklist