Almost Guilt-free Pizza Margherita

Almost Guilt-free Pizza Margherita

There are days when you just don´t want to eat anything „healthy“ and you just want some comfort food. Probably if I´m gone say „pizza“, then almost everyone will like it. Some of you like thin crust some thick. I personally prefer this. On the Internet, you can find so many recipes for „healthy“ pizzas. Some crusts are made with cauliflower, chickpeas, eggplant, zucchini etc. Sadly I haven´t found a winner cauliflower or chickpea pizza crust. Maybe someday I´m gone find that kind of cauliflower pizza which is staying together properly and at the same time is crispy and soft.

So, one day I was thinking about pizza crust with oat flour? I went to the Internet, then I found one recipe for the crust with oat flour and I tried to make it. The topping I came up with was nice but the crust was definitely big „NO!“. It tasted like a weird savory cookie.

Finally, I gave up the Internet and then I went straight to my Italian cookbook „Two Greedy Italians“ by Antonio Carluccio and Gennaro Contaldo. I found a recipe for „La Veza Pizza Napoletana“ where was a description of a pizza base. So, I took the recipe and replaced the usual white wheat flour with whole wheat flour and I tried to make the pizza crust with that. It worked! The techniques for making the crust are essential. Then I replaced the pizza topping with my invented pizza margarita topping and my „Almost Guilt-free Pizza Margherita“ was ready. Compare to the other pizza I made with oat flour this one was a winner. It quickly disappeared from the kitchen. Thin crispy whole grain pizza crust worked perfectly with classic tomato and mozzarella.

Almost Guilt-free Pizza Margherita


For the dough:

  • 500 g whole wheat flour (about 8 dl or 13,4 cups) (+ some for working the dough on the surface)
  • 10 g salt
  • 10 g dry yeast
  • 320 ml warm water

For topping:

  • 800 g whole peeled tomatoes (tinned)
  • Salt & pepper
  • 1 tsp herb mix (basil, oregano, rosemary)
  • 2 cloves minced garlic
  • 1 medium diced onion
  • 1 tbsp olive oil + some olive oil for later on top of the pizza
  • 400 g mozzarella cheese (tear to pieces)
  • 3 tsp grated parmesan cheese
  • about 14 cherry tomatoes (cut in half)
  • Dry or fresh basil


  1. Firstly, start with the dough. Mix together water with yeast and let it proof for 5 minutes.
  2. Mix together flour and salt in food processor until combined. While running the food processor, slowly pour in the water and yeast mixture and process until there forms a ball (about 1 minute). If you don´t have a food processor, then you can do it by hand. It will just take a little bit more time to work with the dough (first mix the flour and yeast water with a spoon and then work with hands about 3-5 minutes until it forms a ball).
  3. Take the dough out of the food processor and make the dough into a ball. If it´s too sticky, then add some more flour. Cover the dough with a tea towel for 5 minutes.
  4. Dump the dough onto a floured work surface and work with the dough for 8-10 minutes. Then make the dough into two balls (then you will get two 23 cm pizzas or you can make one big 45 cm pizza which is one big baking pan). Then cover the dough with a little bit wet towel and leave it to a warm place for half an hour (if you have time then you can let the dough proof for few hours, then you can get 2 x 45 cm round pizzas).
  5. Preheat the oven to 250°C/ 480°F.
  6. While the dough is proofing, make the tomato sauce. For the sauce, put the onions in the hot pan and caramelize them for 1 minute, then add garlic and stir for 15 seconds. Add the peeled tomatoes (crush them a little bit with a fork before). Season the sauce with herbs, salt, and pepper. Lower the heat and leave it on the stove for 10-15 minutes until most of the liquid comes out. Stir sometimes. Set aside.
  7. On a floured surface, use a rolling pin to roll dough into two rounds (about 23 cm in diameter). For best results, roll the dough out about as thin as reasonably possible. Transfer dough to a baking pan with baking paper (or on a lightly oiled pizza stone or pizza pan). You can roll it even thinner on a baking pan.
  8. Bake the crust for 5 minutes.
  9. Take the pizza crust out of the oven and add tomato sauce what you made before. Sprinkle with cheese and add cherry tomatoes and extra dry basil. Sprinkle with a little bit of olive oil. Bake the pizza for 8-10 more minutes until it´s lightly golden. Enjoy!

Making Almost Guilt-free Pizza Margherita

Making Almost Guilt-free Pizza Margherita

Almost Guilt-free Pizza Margherita

Almost Guilt-free Pizza Margherita

Almost Guilt-free Pizza Margherita

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