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Margherita Pizza with Oat Base

Margherita pizza with native bush tomato, thyme and UNCLE TOBYS oats base

min prep 1 hr
min prep 1hr 45mins
serves 3 pizzas


Pizza base

  • 1 sachet (7g) dried yeast
  • 1 cup (250mL) warm water
  • 3 cups (270g) UNCLE TOBYS Traditional Rolled Oats
  • 1 cup (150g) self raising flour
  • 1 cup (160g) wholemeal self raising flour
  • 2 tsp Oldman Saltbush
  • 2 tsp ground Mountain Pepper
  • 1 tsp Native Thyme (or thyme)
  • 1 tsp Native Oregano (or oregano)
  • ¼ cup (60mL) olive oil

Pizza Sauce

  • 1 bulb garlic
  • 1 Tbsp olive oil
  • 3 medium tomatoes
  • 1 onion, cut in half, skin on
  • 1 medium (200g) red capsicum, cut in half, seeds removed
  • 1 tsp bush tomato
  • 1 tsp Native Thyme
  • 1 tsp Native Basil
  • 1 tsp Oldman Saltbush
  • 1 tsp ground Mountain Pepper

Pizza topping

  • 1 tub (220g) bocconcini cheese
  • 1/2 bunch basil
Claudine 1



Pizza base

  1. Add dried yeast to warm water, stir to dissolve. Set aside for 6-8 minutes to activate yeast (a foam should develop). 
  2. Place UNCLE TOBYS Traditional Rolled Oats into a food processor or blender and process until oats resemble grainy flour. Place ground oats in a large bowl. Add self raising flour, wholemeal self raising flour, Oldman Saltbush, mountain pepper, native thyme and native oregano; mix until well combined. 
  3. Make a well in the centre of the dry ingredients, add water and yeast mixture and olive oil. Using a wooden spoon or spatula, mix until the dough forms. If the dough is too dry, add one tablespoon of water at a time. Tip dough onto a lightly floured surface, knead dough for 10 minutes until it is smooth. 
  4. Grease a large clean bowl, place kneaded dough into bowl and cover with plastic wrap. Place in a warm space for 30 minutes, or until dough has doubled in size. 
  5. Preheat oven to 250°C/230°C fan forced. 
  6. Punch down dough and tip onto a lightly floured surface. Divide into 3 parts and form into balls. Using a rolling pin, roll balls into pizza bases about 5mm thick. Place rolled base onto a lined baking sheet and bake for 6-8 minutes at 250°C or until lightly golden.

Pizza sauce 

  1. Preheat oven to 160°C/140° fan forced. Grease and line a large baking tray.
  2. Cut about 1cm off the top of the bulb of garlic, drizzle with 1 tsp olive oil and wrap with foil. Set aside.
  3. Place tomatoes, onion and capsicum into prepared baking dish and drizzle with remaining olive oil. Sprinkle vegetables with bush tomato, native thyme, native basil, Oldman Saltbush and ground mountain pepper. Place garlic onto same baking dish and place tray in oven for 50 minutes – 1 hour. 
  4. Remove tray from oven, allow to cool. Unwrap garlic, squeeze to remove garlic cloves and discard skin. Place garlic and cooked vegetables into a blender and process until smooth.


  1. Spoon sauce onto parbaked pizza base. Top with bocconcini and fresh basil. 
  2. Bake for 5-7 minutes or until cheese has melted. Enjoy!


TIP: Par-baked pizza bases can be frozen

Makes 3 pizzas

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