Oats Pizza Base

Ingredients

• 1⅓ cups (120 g) rolled oats, ground to a fine flour (or 1¼ cups ready oat flour)
• 1 tsp (4 g) baking powder
• ¼ tsp salt for the base
• ½ tsp dried oregano for the base
• ½ cup (125 g) thick curd, plus 1 to 2 tbsp if needed
• 1 tsp (5 ml) olive oil, to brush the base
• For the sauce: 2 medium tomatoes (200 g), grated, skins discarded
• 2 cloves garlic (6 g), minced
• 1 tsp (5 ml) olive oil
• ½ tsp oregano, ¼ tsp chilli flakes, a pinch of black pepper
• Salt for the sauce, a pinch
• For topping: ½ medium capsicum (60 g), sliced
• ½ small onion (40 g), sliced
• ¼ cup (35 g) sweet corn kernels
• 4 button mushrooms (50 g), sliced
• ¾ cup (80 g) grated mozzarella

Method

1. 1Heat the oven or OTG to 200°C. Grind the oats in a dry mixer jar until fine and powdery.
2. 2Make the sauce: warm the oil in a small pan on medium, add the garlic for 30 seconds, then the grated tomato, oregano, chilli flakes, pepper and salt. Simmer 6 to 8 minutes, stirring, until thick enough that a spoon leaves a trail.
3. 3In a bowl, whisk the oat flour, baking powder, salt and oregano. Add the curd and fold with a spatula, then bring it together with your hand into a soft, slightly tacky dough. Add a spoon more curd only if it cracks.
4. 4Place the dough on a sheet of baking paper, top with a second sheet and roll into a round about 25 cm wide and 5 to 6 mm thick. Peel off the top sheet and pinch the edge up slightly.
5. 5Slide the base on its paper onto a tray, brush with oil and bake 10 to 12 minutes until it looks dry and the edges just begin to colour.
6. 6Spread the sauce over the base, leaving a 1 cm border. Scatter half the cheese, then the vegetables, then the remaining cheese.
7. 7Bake another 10 to 12 minutes until the cheese is bubbling with brown spots and the base sounds crisp when tapped underneath. Rest 3 minutes, then slice with a sharp knife.