serves
2
prep
25 minutes
cook
30 minutes
difficulty
Easy
serves
2
people
preparation
25
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
Pizza base
- 1 cup Greek yoghurt
- 1 cup wholemeal self-raising flour, plus extra for dusting
Pizza toppings
- ½ tsp paprika
- ½ tsp cumin
- 1 tsp olive oil
- 1 tomato, finely diced
- 400 g tin pinto or black beans
- ½ cup mozzarella cheese
- ½ ripe avocado
- ½ lemon
Yoghurt dressing
- 100 ml Greek yoghurt
- 1 tsp smoked paprika
- 1 tsp lime juice
Instructions
Preheat the oven to 180ºC.
To make the dough, combine both ingredients and knead on a floured bench for 6-8 minutes until a ball of dough has formed. Split dough into 2 and roll each ball in flour. Place a ball of dough in between 2 pieces of baking paper, roll into a pizza base with a rolling pin or a round glass bottle. Repeat for second ball of dough. Place both on a lined baking tray (or pizza tray) and set aside.
To make the pizza, mix the paprika, cumin and olive oil together, then brush evenly onto the pizza bases. Scatter the tomato and black beans on top, along with the mozzarella cheese and sliced avocado. Place in the oven for 20-30 minutes, remove once cheese is melted and bubbly.
To make the yoghurt dressing, combine all ingredients and drizzle on top of the pizzas. Slice and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
