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  • 1 serve of vegetables per half pizza
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Ingredients

Dough

2 cups wholemeal plain flour
200ml reduced-fat natural yoghurt

Topping

3 tbsp fresh tomato sauce (see recipe)
1 cup mushrooms, sliced
¼ red capsicum, chopped
¼ yellow capsicum, chopped
8 cherry tomatoes, halved
1 handful baby spinach leaves
2 sprigs basil, leaves torn
½ cup grated reduced-fat mozzarella cheese

Savvy swaps

You can swap:

Red or yellow capsicum
Any coloured capsicum
Fresh tomato sauce
Tomato paste or pizza sauce
Home made pizza base
Lebanese bread
Fresh basil
Dried basil, oregano or Italian herb mix

Tips

Method

Step 1
Pre-heat oven to 220oC.

Step 2
Mix the flour and yoghurt together until well combined and a smooth dough is formed.

Step 3
Divide into either 2 large balls or 8 small balls for kid sized pizzas. Roll out on a floured surface with a rolling pin.

Step 4
Spread pizza bases with a thin layer of tomato sauce.

Step 5
Top with mushrooms, red and yellow capsicum, tomatoes, spinach and basil leaves. Sprinkle with grated cheese.

Step 6
Bake for approximately 10 minutes or until the crust is golden brown and cooked through.


Serving suggestions: Try adding leftover cooked chicken or canned pineapple pieces.

Food safety tip: If you are packing leftovers for lunch, pizza needs to be kept cold so pack an ice brick. 

Tips

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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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