110gramsof mozzarelladrained weight, torn into pieces
1small bunch fresh basil
low calorie cooking spray
Preheat the oven to 220ºC/gas mark 7/425ºF.
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.
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'.
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
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.)
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.