Fuss-free family pizza
- Cassie Best
Published: January 2, 2026 at 11:08 AM
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Serves 4
Easy
Prep: 30 mins
Cook: 40 mins
A star rating of 4.2 out of 5.5 ratingsRate
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Make pizza night faster (and free from UPFs) with this no-yeast pizza dough
High-fibre
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
3 garlic cloves
crushed
-
400g can chopped tomatoes
-
1 tsp dried oregano
-
2 tbsp olive oil
plus a drizzle
-
pinch of sugar
(optional)
-
300g natural yogurt
-
500g plain flour
plus extra for dusting
-
4 tsp baking powder
-
2 tbsp polenta
or fine cornmeal
-
250g mozzarella
grated
-
toppings of your choice
(such as basil, mushrooms, olives, roasted peppers, capers or anchovies)
-
parmesan
or vegetarian alternative
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Nutrition: Per serving
- kcal753
- fat21g
- saturates11g
- carbs108g
- sugars10g
- fibre6g
- protein30g
- salt2.94g
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Method
-
step 1
To make the sauce, cook the garlic, tomatoes, oregano, 1 tbsp oil and some seasoning in a pan over a medium heat for 15 mins. Taste and add a pinch of sugar, if too tart. If you like a smooth pizza sauce, mash any chunks using a potato masher, or blitz using a blender. Cool. Once cool, will keep chilled for five days.
-
step 2
For the base, combine the yogurt, ¾ tsp salt and 175ml warm water in a jug. In a large bowl, combine the flour and baking powder, then pour in the wet ingredients and mix into a soft, sticky dough. Tip onto a floured surface and knead briefly until smooth – don’t work the dough much, or it will become tough.
-
step 3
Heat the oven to 220C/200C fan/gas 7. Line a 30 x 40cm baking tray with baking parchment. Dust with the polenta or cornmeal. Press the dough into a rectangle, then roll out until roughly the same size as the tray. Carefully lift into the tray and press out into the corners.
-
step 4
Spread over a thin layer of sauce, leaving a border. (Save any leftover sauce for another dish.) Scatter with mozzarella and your choice of toppings. Grate over the parmesan, drizzle with olive oil and bake for 20-25 mins until golden. Cut into wedges to serve.
Recipe from Good Food magazine, January 2026
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A star rating of 4.2 out of 5.5 ratings
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