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  • Author: Pip Payne
  • Total Time: 35 minutes
  • Yield: 4 1x


This is a great pizza alternative, using a meatball style mix as the base for the toppings 

Syns: 1 syn per slice

Healthy extra: A


  • 500 g extra lean beef mince
  • 30 g grated Parmesan
  • 25 g porridge oats
  • 3 tablespoons chopped fresh parsley
  • 2 large eggs (lightly beaten)
  • 2 cloves garlic (peeled)
  • salt and pepper to taste
  • 1 tsp onion granules
  • 1 tsp oregano
  • Fry Light
  • For the sauce:
  • 1 x 400 grams can chopped tomatoes (drained)
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tbsp tomato puree
  • 110 grams of mozzarella (drained weight, torn into pieces)
  • 1 small bunch fresh basil
  • low calorie cooking spray


  1. Preheat the oven to 220ºC/gas mark 7/425ºF.
  2. In a large bowl, using your hands, combine the mince, Parmesan, oats, parsley and eggs. Crush in 1 clove of garlic and 1 tsp onion granules, and add some salt and pepper. Lightly mix together.
  3. use low calorie cooking spray to spray a shallow, round baking tin (I used one with a removable bottom) of about 28cm / 11 inches diameter and turn the meat into it, pressing the mixture lightly with your fingers to cover the bottom to create your ‘pizza crust’.
  4. Drain the liquid from your can of chopped tomatoes, then mix the tomato with the other clove of garlic (crushed), oregano, garlic powder, tomato puree and some salt and pepper and spread, using a spatula, over the top of the meat
  5. Arrange the torn mozzarella on top, place the dish onto a baking tray (incase of leakages) and then put in the oven for 20-25 minutes, (the meat should be cooked through and lightly set and the mozzarella melted.)
  6. Remove from the oven and let rest for 5 minutes, then tear up the basil leaves and sprinkle over the top to serve.


I love this with some dried chilli flakes added into the pizza sauce, and served with a salad dressed with balsamic vinegar, and with freshly sliced pepper.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes