Wholemeal vegetarian pizza
A weekly favorite in our household. It makes a generous sized pizza, and gives a nice crispy base if using a pizza stone. You can top it with any vegetables in season, and it makes a great lunch leftover the following day.
Preheat the oven to 230°C.
In a bowl, mix the flour, baking powder, and oil. Slowly add enough water to form a slightly sticky dough.
Either dust your pizza stone with flour or grease a pan with oil. Now knead your dough with hands, adding more flour if the dough is too sticky. The dough should be smooth and elastic. Roll this out on the stone or pan, using more flour if the rolling-pin sticks too much.
Spread the pasta sauce over the dough. Top with grated cheese. Sprinkle over the herbs. Add chopped vegetables of your choice. Some suggestions are:
Drizzle some barbeque sauce over the top, and pop in the oven for 20 minutes.
Alternatively, you could add chopped bacon, shredded chicken, or salami if you're wanting a meat option.