It is packed full of goodness, super tasty and you can use just about any veggie in the fridge.
The magic is in the sauce – it’s packed full of veggies – so you don’t need any toppings.
Heathridge Cook Pauline said this recipe ticked all the boxes and was especially great for using up any fresh produce at the end of the week.
Thanks for the recipe Pauline!
Vegie bomb pizza
Makes 3 large pizzas
Ingredients
Pizza sauce
1 tin diced tomato
1 large onion
4 carrots
1 zucchini
½ head of broccoli
¼ pumpkin
Punnet of mushrooms
2 Tablespoons of crushed garlic
Basil
Oregano
(You can use most vegetables in your fridge)
Base
6 cups plain flour
3 cups Greek yoghurt
Method
Sauté onions and garlic in a large pot.
Add fresh vegetables to the pot and stir through.
Add tinned tomatoes and herbs and cook until vegetables are tender.
Blitz with stick blender and set aside to cool.
Combine flour and yogurt and knead into shape.
Spoon sauce over base and top with cheese. (No need to bake dough first)
Bake in moderate over for 45 or until base is cooked through.
Enjoy!
*To cater for dietary requirements, use gluten free flour, coconut yoghurt or lactose-free yoghurt.
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