Skip to content

Easy pizza

1 serves of vegetables in each serve

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves: 4

1 serve of vegetables per half a large pizza

Diet and Allergies:




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


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


Pre-heat oven to 220oC.

Mix the flour and yoghurt together until well combined and a smooth dough is formed. Divide into either 2 large balls or 8 small balls for kid-sized pizzas. Roll out on a floured surface with a rolling pin.

Spread pizza bases with a thin layer of tomato sauce. Top with mushrooms, red and yellow capsicum, tomatoes, spinach and basil leaves. Sprinkle with grated cheese. Bake for approximately 10 minutes or until the crust is golden brown and cooked through.

Note: You can freeze the dough for up to 3 months. Simply divide into portions in freezer bags. When ready to use thaw overnight in the fridge and bring to room temperature on the bench top for approximately 30 minutes before shaping into your pizza base.


  • Try adding leftover cooked chicken or canned pineapple pieces.
  • Try using Lebanese bread instead of making the pizza dough for an even quicker and easier meal solution.

Share recipe:

You might also like:

baked Anzac biscuits stacked on brown paper bag for packing served with a glass of milk

Oaty biscuits

Egg muffins on a timber board

Breakfast muffin cups

Cauliflower nuggets on baking paper in a small serving dish with dipping sauce and lemon wedges to serve.

Cauliflower nuggets