If you want to really supercharge your health, a plant-based diet will give you the added bonus of bioactive nutrients, which are the “extra-nutritional” bursts of goodness found in antioxidants including polyphenols and glucoraphanin.  

Serves 4 

Ingredients 

 For the dough: 

• 1 ½ cups self-raising flour, plus extra for kneading 
• 1 tsp salt, to taste (optional) 
• 1 cup Greek-style yoghurt 

For the topping:

• Olive oil, for drizzling 
• 60 g prosciutto, shaved 
• 6 cherry tomatoes, halved 
• 3 bocconcini balls, sliced (approx. 100g) 
• 15g parmesan or Romano cheese, finely grated
• 1 ½ cups broccoli sprouts 
• 1 tablespoon balsamic vinegar 

Method 

• Preheat oven to 220°C 
• Mix self-raising flour, salt and Greek-style yoghurt in a bowl until it forms a dough 
• Place dough on a floured surface and need for a couple of minutes, until smooth 
• With a rolling pin, rollout out dough to approximately 5mm 
• Drizzle dough lightly with olive oil, then top with prosciutto, cherry tomatoes and bocconcini  
• Place in oven and cook for approximately 12-15 minutes until golden 
• Remove pizza from oven and immediate grate over parmesan cheese 
• In a small bowl, drizzle broccoli sprouts with balsamic vinegar 
• Top pizza with dressed broccoli sprouts just before serving 

Nutrition Information (per serve) 

Energy 1636 kJ | Fat 12.2g | Saturated Fat 7.0g | Carbohydrate 48.3g | Sugars 5.3g | Dietary Fibre 3.3g| Sodium 1378g |Vitamin C 27mg (60% RDI)