Add oats to a mini blender or food processor and pulse until a fine powder.
Add to a bowl along with the baking powder and pinch of salt and mix
Add the egg and yoghurt and fold until all combined.
Set aside for approx 30 mins. (this helps the oats to soak and expand a little)
Preheat oven to 200c/400f (gas mark 6)
Cut a sheet of parchment paper, big enough for a 9-inch pizza
Spray on the parchment paper with spray oil and carefully spoon the dough into an equal ball on to the greased sheet.
Then spray over the top with more spray oil and then place another sheet of parchment over the top.
Gently flatten down and then use a rolling pin to roll over the top of the parchment paper until you have a rough 9-inch pizza base. (Do not handle the dough with hands you must use parchment paper)
Very slowly and carefully, lift off the top parchment paper, you can use a spatula if any areas have stuck to carefully lift off the top sheet of parchment paper.
Transfer the sheet of parchment paper with the dough to a baking tray. You can neaten up the pizza base with the spatula by pushing it inwards to make it more round.
Bake for approx 15-20mins until lightly golden and firm.
Add pizza sauce, mozzarella, fresh parsley or basil and place back in the oven for 10 mins until cheese is melted.
Slice, serve and enjoy
For the sauce
Spray a deep frying pan with spray oil
Add the onion and fry till caramelized and softened
Add the garlic and fry for a further couple of mins.
Add the passata, water, tomato paste, maple syrup, oregano, basil, onion powder and garlic powder.
Bring to a boil, reduce heat, cover and simmer for 40 mins, until sauce reduces down and thickens.
Season as needed with salt and black pepper.
This sauce is great for pizza, pasta and all kinds of other delicous dishes.
