Healthy mini pizzas recipe
 A spelt flour pizza with three delicious flavour combinations to choose from. The pizza toppings ingredients below are per mini pizza, so double or quadruple the ingredients, as necessary. Each mini pizza provides 168 kcal, 5.4g protein, 29.5g carbohydrate (of which 2.7g sugars), 3.4g fat (of which 1.2g saturates), 2.4g fibre and 0.4g salt per portion. ½ tsp active dry yeast285g/9¼oz white spelt flour, plus extra for dusting½ tsp Himalayan pink salt ½ tsp active dry yeast 285g/9¼oz white spelt flour, plus extra for dusting ½ tsp Himalayan pink salt 1 tbsp olive oil1 onion, chopped1 garlic clove, finely chopped2 tbsp capers, rinsed and drainedpinch dried chilli flakes300g/10½oz tomatoes, deseeded and finely chopped1 tbsp fresh oregano or 1 tsp dried oregano 1 tbsp olive oil 1 onion, chopped 1 garlic clove, finely chopped 2 tbsp capers, rinsed and drained pinch dried chilli flakes 300g/10½oz tomatoes, deseeded and finely chopped 1 tbsp fresh oregano or 1 tsp dried oregano 2 canned artichoke hearts, thinly sliced2 basil leaves, shredded20g/¾oz buffalo mozzarella, torn into small pieces 2 canned artichoke hearts, thinly sliced 2 basil leaves, shredded 20g/¾oz buffalo mozzarella, torn into small pieces 15g/½oz courgette, thinly sliced3 strips of lemon rind, finely sliced15g/½oz feta, crumbled 15g/½oz courgette, thinly sliced 3 strips of lemon rind, finely sliced 15g/½oz feta, crumbled 10g/1/3oz fennel, thinly sliced15g/½oz sweet potato, thinly sliced6g/¼oz hard goats’ cheese, grated 10g/1/3oz fennel, thinly sliced 15g/½oz sweet potato, thinly sliced 6g/¼oz hard goats’ cheese, grated 3 garlic cloves, roasted and squeezed out of the skins7g/¼oz beetroot, thinly sliced10g/½oz feta, crumbled 3 garlic cloves, roasted and squeezed out of the skins 7g/¼oz beetroot, thinly sliced 10g/½oz feta, crumbled Method Preheat the oven to 200C/400F/Gas 6. For the bases, mix the yeast with 170ml/6fl oz of lukewarm water, cover and set aside in a warm room for about 15 minutes.Meanwhile make the sauce. Heat the oil in a pan and gently fry the onion and garlic until the onions start to go soft. Add a splash of water to cool then add the remaining ingredients. Simmer for 15 minutes, or until thickened. Set aside until ready to construct the pizzas.For the bases, whisk the yeast and water mixture and set aside for another five minutes. Place the spelt flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Mix to combine then turn out onto a lightly floured work surface and knead for 5–10 minutes until smooth and silky to the touch, adding a little more flour if necessary.Divide the bread dough into eight pieces, roll each piece into a ball and place on a baking tray lined with baking parchment and flatten into a circle. Smear on some tomato sauce followed by your choice of toppings and bake for five minutes. Rotate and bake for a further five minutes, or until the base is crisp. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the bases, mix the yeast with 170ml/6fl oz of lukewarm water, cover and set aside in a warm room for about 15 minutes. For the bases, mix the yeast with 170ml/6fl oz of lukewarm water, cover and set aside in a warm room for about 15 minutes. Meanwhile make the sauce. Heat the oil in a pan and gently fry the onion and garlic until the onions start to go soft. Add a splash of water to cool then add the remaining ingredients. Simmer for 15 minutes, or until thickened. Set aside until ready to construct the pizzas. Meanwhile make the sauce. Heat the oil in a pan and gently fry the onion and garlic until the onions start to go soft. Add a splash of water to cool then add the remaining ingredients. Simmer for 15 minutes, or until thickened. Set aside until ready to construct the pizzas. For the bases, whisk the yeast and water mixture and set aside for another five minutes. For the bases, whisk the yeast and water mixture and set aside for another five minutes. Place the spelt flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Mix to combine then turn out onto a lightly floured work surface and knead for 5–10 minutes until smooth and silky to the touch, adding a little more flour if necessary. Place the spelt flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Mix to combine then turn out onto a lightly floured work surface and knead for 5–10 minutes until smooth and silky to the touch, adding a little more flour if necessary. Divide the bread dough into eight pieces, roll each piece into a ball and place on a baking tray lined with baking parchment and flatten into a circle. Smear on some tomato sauce followed by your choice of toppings and bake for five minutes. Rotate and bake for a further five minutes, or until the base is crisp. Divide the bread dough into eight pieces, roll each piece into a ball and place on a baking tray lined with baking parchment and flatten into a circle. Smear on some tomato sauce followed by your choice of toppings and bake for five minutes. Rotate and bake for a further five minutes, or until the base is crisp.