Porridge pizza, you ask? Let’s see… pizza plus porridge… Actually, you can put those two together to make a pizza that has a low GI (glycaemic index), less gluten than normal pizza and even more protein.
Sometimes, when life gives you porridge, you make pizza.
I did have plenty of leftover porridge oats from another recipe (see: crispy fried chicken coated in oats, inspired by the TV programme Sugar Free Farm).
Porridge Pizza Recipe
100 gr porridge oats
150 ml water
1 egg white
2 tablespoons tomato passata
1/2 mozzarella ball
1 pinch salt
1 pinch mixed herbs (oregano, thyme etc)
1 tablespoon olive oil
50 gr cooked ham or 2 Frankfurter sausages (optional)
Mix the porridge oats and water in a bowl and let it rest overnight to plump up the oats. If you prefer, you can wait only a couple of hours.
Soaking the Oats
Making the Porridge Pizza Base
Add the egg white and salt to the soaked oats. If you prefer a smoother texture, blitz in a blender. Pre-heat the oven at 200 degrees Celsius. Pour the porridge mix into a non-stick round pizza tray. Bake for 15 minutes.
Take the pizza base out of the oven, spread the tomato on top, sprinkle with herbs and a drizzle of olive oil. Bake for another 5-10 minutes.
Take the pizza out and add the mozzarella, chopped into small pieces. If you like, add cooked ham or Frankfurter sausages cut into slices. Put the pizza in the oven again: you can turn off the heat and let the residual heat to melt the mozzarella.
The texture of the pizza base will be slightly soft but still quite crunchy on the outside.
On a final note: if you compare 100 gr of plain white flour with 100 gr of porridge oats, the nutritional values are different. For example, 100 gr porridge has almost 17 gr of protein compared to 13 gr for 100 gr of white flour (source). Oats have more than 10 gr of fibre in 100 gr compared to just over 2 gr for plain flour.