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Makes 1 med-lge size base - Serves 2
Lovely crispy, golden thin base that won't take over your flavour toppings.
1/2 cups wholemeal flour (optional, just use all plain flour if you aren't keen on wholemeal)
1/2 cups plain bread flour
1/3 cup warm water
Half a 7gm sachet dry yeast (or 3 1/2 gms)
Sml pinch salt
Mix yeast with water and give a little stir. Set aside in a warm place for 5 -10 minutes. Add yeast mixture to dry ingredients and knead on a floured surface for about 10 minutes – giving those arms a good workout. Put dough in a lightly greased bowl, cover and allow to rise in a warm place for 30 minutes. Roll out into whatever shape you like – mine are never uniform in size which is the way home-made pizza should be. Bases can be frozen at this stage for a quick pizza during the week.
Once the base is rolled out, prick all over with a fork to stop bubbling.
1076kj (257cal); 1.5g total fat (0.2g saturated fat)
Why it's good for you
Pizzas are generally high in fat due to lots of cheese and generous portions of just about anything you can thing of. Moodie pizzas are less than half the calories and fat content of the average pizza.
Tips for healthier pizza
• Stronger cheeses such as parmesan or extra sharp cheddars as a little goes a long way
• Naturally lower fat cheeses like mozzarella, goats cheese, ricotta and fetta
• Extra virgin olive oil spray instead of lots of oil on the base to give extra flavour
• Less meat and pump up flavour with garlic, onions and herbs
