Yes, there is mac ‘n’ cheese on this pizza. We couldn’t decide which to have – so we compromised. Admittedly the compromise involved a lot of carbs… but I regret nothing. It was amazing!
Making your own thin and crispy pizza base could not be easier!
Add any toppings you fancy, and why not make some incredibly simple potato and carrot cheese to go on top?
This recipe makes enough for two medium sized pizzas.
- 300g plain white flour
- 1 teaspoon of instant yeast (I used one sachet)
- 1 teaspoon of salt
- 1 tablespoon of extra virgin olive oil
- BBQ sauce for the base
- Pizza toppings: I used onions, peppers, tomatoes, red chillies, mushrooms and spinach. But go wild!
- Mac’n’cheese (optional)
- Mix the flour, instant yeast and salt in a large mixing bowl.
- Make a little well in the centre, and pour in 200ml of warm water and the olive oil.
- Stir together until a dough is formed, it should be soft and a little sticky.
- On a floured surface, knead the dough for about 5 minutes.
- You can leave the dough to rise if you like, however since this is a thin and crispy based pizza it doesn’t really matter. Either way, cut the dough in half and roll out into thin pizza shapes on a floured surface.
- For the base I simply add a layer of BBQ sauce, it tastes delicious! Add your toppings, an extra drizzle of olive oil and perhaps a sprinkle of dried herbs.
- Place on two lightly greased baking trays and pop into the oven at 200.C (or 390.F) for 10-12 minutes.
If you’d rather it more crispy, leave it in for a few extra minutes.
The potato and carrot cheese tastes amazing and takes no time at all – it’s perfect drizzled on top! Alternatively, Violife cheese is a great dairy-free alternative for pizzas.