Rebecca’s quick family pizza

Need a quick last minute dinner for you and the kids? Whip up this extremely simple pizza base and top with your favourite pizza toppings.


  • 1 tbsp tomato puree
  • 1 tsp garlic infused olive oil (half a crush garlic clove)
  • Approx 2 tbsp of water
  • Grinding of black pepper
  • Half tsp mixed dried herbs
  • Half tsp smoked paprika
  • 4 heaped tbsp of self raising flour – or GF alternative
  • 2-4 tbsp of plain greek or natural yoghurt – can sub for dairy free yoghurt alternative
  • Half tsp of baking powder (or GF)
  • 70g of grated cheese (or DF cheese) + plus your choice of pizza toppings


Mix the tomato puree, garlic oil, water, herbs, black pepper and paprika in a bowl till you have a smooth paste and set aside while you make the base.

In a bowl, mix together the flour and yoghurt till you have a ball of dough. As you work the dough, tip the contents on a clean work surface to help you combine. You may need to add a little more yoghurt to help bind the mixture, every flour and yoghurt is slightly different so play it by ear. You want a dough that is soft and forms a ball but not sticky.

Dust with flour and roll into your desired pizza shape around 0.7-1cm thick.

Transfer to a lightly oiled baking tray, then spread over the tomato sauce. Top with your desired toppings, followed by the grated cheese. Here we have grated some courgette, squeezed out the juice and used it as our pizza topping.

Bake at 220d/425f fan for 10-15 minutes till golden and cooked through. Store in the fridge for 2 days or freezer for 3 months.

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