Kvarg Flatbread Pizza

4 servings - 20min prep - 10min cooking


  • For the pizza base
  • 150g pot Coconut Kvarg
  • 150g plain flour
  • ½ tsp salt
  • For the pizza toppings
  • 1-2 tsps olive oil
  • 1 clove garlic, crushed
  • 1-2 tblsp basil pesto
  • 6 cherry tomatoes, cut into 3 slices
  • Handful fresh baby spinach
  • 100g mozzarella cheese, sliced


  1. Preheat the oven to 220 degrees.
  2. Add the Kvarg, plain flour and salt to a large mixing bowl.
  3. Using a wooden spoon, mix the ingredients to form a dough and when all the flour has been incorporated, tip the mixture onto a clean, floured work surface and knead the mixture together for 5 minutes. If the mixture is too sticky to handle, simply add a little more flour.
  4. Roll out the dough to approximately 5-8mm thick and place on a lightly oiled baking tray.
  5. Rub the oil and garlic over the entire pizza base, spread the pesto over the base, allowing a rim of approximately 1-2cm. Add the remaining toppings, making sure they are evenly distributed over the pizza base.
  6. Place in the oven and cook for 8-10 minutes, or until the base is crisp, golden at the edges and the cheese is melted and bubbling.
  7. Allow to stand for a few minutes before carefully transferring to a serving platter.
  8. Cut and serve, delicious served hot or cold!