This is another in our series of recipes created by Good Chef Bad Chef. This oaty pizza base features a yummy crunch and is topped with all of your favourite toppings. The team at GCBC called it a summer pizza recipe. Enjoy x
Recipe by: Rosie Mansfield
Time: 20 minutes
- 1 cup GF Oats Aussie Oats
- 3 egg whites
- 1/4 cup oat milk
- 1 generous pinch of salt
- 1/4 tsp baking powder
- 3 tbsp pesto
- 1 cup spinach, washed and drained
- Cherry tomatoes
- 1 mozzarella ball (125g), sliced
Preheat the oven to 200C.
Blend all the base ingredients together until smooth. The mixture should be slightly thick.
Transfer to a parchment-lined baking sheet. Pour in the batter and shape it with a spoon into a round pizza shape, it is very easy. The crust should be about 3-4mm thick.
Bake at 200¬∫C for 8 minutes. Remove from the oven and turn it over. Spread the pesto sauce over the pizza crust and add the spinach leaves, then sprinkle with an even layer of mozzarella. Return the pizza to the oven for 5 minutes at 180C.