Multi grain No-yeast Vegetarian Pizza

First prepare the pizza sauce: Blend tomatoes, onions, garlic and green chillis to a fine puree. Pour into a large saucepan along with the dried herbs, tomato puree, salt and sugar.

Bring to a boil, adjust the seasonings and simmer on low heat until you get the desired consistency; stirring often in between. Let cool.

Now make the crust: Preheat oven to 220 degrees C or 425 F. Blitz or blend oats (1 1/4 cups) in a blender to a fine powder.

In a large mixing bowl, combine the flours; multi grain and oat flours and semolina well. Add oil, salt to taste and milk or water to make a soft dough.

With greased hands, pat this mixture into a greased 14-inch pizza pan until the edges, joining the split portions as you go. Try to make it as thin a crust as possible (edges will be rustic which gives this pizza its charm). Build up edges.

Bake in the preheated oven for 12 to 15 minutes until lightly browned. Remove from oven.

To make the pizza: Chop and slice vegetables, olives and jalapenos. Grate the cheeses. Spread pizza sauce evenly over the crust. Sprinkle the chopped and sliced toppings and grated cheeses evenly.

Return to the hot oven and bake another 10 to 15 minutes until the cheeses have melted and the vegetables have cooked.

Remove from oven, slice into wedges with a pizza cutter or sharp knife and serve crisp, flaky, multi grain vegetable pizza immediately.

For additional toppings you can use crushed red chilli pepper or dried mixed herbs. Combined with a tossed salad and a juice, it is the perfect healthy dinner option. Enjoy!!