homemade pizza

One of the positives to self isolation is that my family and I are all at home together.  Without the usual weekly commitments there is more time to cook and eat as a family.  It’s a great opportunity to get children involved in food preparation and learn essential life skills.  So what better way than to start with making a pizza at home?

This simple recipe uses a scone base (a recipe from my school days) and lends itself to whatever topping you choose to enjoy as a family.  You could also make separate bases so it’s exactly as you like it.  Great if you have a ‘fussy eater’!  Yesterday we chose roasted vegetables (aubergine, courgettes, peppers, onion) topped with mozzarella cheese and sundried tomatoes.  The children made their own smaller bases and added their preferred toppings to create funny faces.  We served it with some sweet potato wedges and a green salad.

The beauty of homemade pizza is that you know exactly what’s in it and it’s lower salt, fat and sugar than shop-bought pizzas.  Don’t worry if you already have pizzas in your freezer you can always improve your nutritional intake by sharing a pizza with others in your family and adding a large salad or portion of vegetables.

Recipe – makes enough for one pizza.  I use half as much again for 2 adults and 2 children.

150g self raising flour
50g margarine
1 egg + 2 tbsp milk, beaten

2-3tbsp tomato puree or passata
1 tsp mixed herbs
Mozzarella or grated cheddar cheese
Pizza is so versatile you could try onions, mushrooms, peppers, roasted vegetables, pineapple, olives, cooked chicken, chorizo, pepperoni, tuna, bacon etc.


  1. Heat the oven to 200oC, 180 oC fan, Gas 5.  Grease a large baking tray or pizza dish.
  2. Prepare all ingredients.
  3. Rub the margarine into the flour so that there are no lumps left.
  4. Add the beaten egg and milk to form a stiff dough.  On a floured surface, roll out to form a 22cm circle.
  5. Place on a baking tray. 
  6. Spread with tomato puree and sprinkle with herbs.
  7. Arrange your toppings.
  8. Bake for 20 – 25 minutes until the base is cooked and the cheese is well melted.

For personalised and professional dietary guidance email me at llnutritionandwellbeing@gmail.com or via the contact page.  All consultations are currently offered via online video call or by telephone due to the COVID19 restrictions.

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