Healthy Pizza – Viking Flatbreads


Inspired by the Baker Brothers on channel 4  I decided to give their Viking Flatbreads and it turned out alright.

I had to adapt and re-write their recipe to match local ingredients and make it idiot proof and admittedly mine didn’t look as nice as the picture on the left but it tasted delicious!


For the base:
5g dried yeast or 10g fresh
260ml warm water
500g wholemeal spelt flour
50ml rapeseed oil, plus more for proving
1 teaspoon sea salt
a small handful of smashed toasted hazelnuts
200g of spinach or sorrel (optional)

For the topping:
2 big red onions, peeled and sliced
a good grating of nutmeg
200g curd cheese or mozzarella cheese

sprinkle of mixed herbs
2 tablespoons of rapeseed oil
1 clove of garlic
good pinch of sea salt


  1. TO MAKE THE BASE…( 8 x flatbreads) put the roasted nuts in a folded over tea towel and bash with a rolling pin.
  2. Add the dried yeast to 260ml of warm water until dissolved.
  3. Add spelt flour
 to mixing bowl with a teaspoon sea salt, add 50ml rapeseed oil then the add water & yeast and mix really well, Tip out onto the table and get kneading until you have a very soft and stretchy dough. This should take about 15 minutes by hand or 12 minutes if done in a mixer. It’s really important not to shirk on the kneading to get an elastic, robust dough that will give you a great ‘pizza-like’ base. Add the smashed hazelnuts and mix again.
  4. Put the dough back into the mixing bowl, cover and leave in a warm place to rest for 1 hour. This’ll help the dough to become even more elastic and it’ll improve the flavour.
  5. Tip the dough onto a clean, flat work surface and divide the dough into 8 equal pieces. Then, using the palms of your hand, mold the each piece of dough into tight round rolls.
 drizzle the balls in rapeseed oil and leave to rest for a few minutes.
  6. Meanwhile, fire your oven up as hot as it’ll go with a baking stone or baking sheet in place. Anything above 230°C/gas mark 8 will work but 350-400°C…a wood-fired oven is best.
  7. TO MAKE THE TOPPING…fry the onions for 15mins in rapeseed oil with a pinch of salt and pepper nice and slowly until soft and sweet. Then add the nettles/sorrel and the nutmeg. Set aside.
  8. TO MAKE THE SAUCE/OIL…in bowl crush the garlic with the mixed herbs and a pinch of salt and pepper and mix with the oil until fine.
  9. TO ASSEMBLE…roll the dough into a small plate sized circle and place into baking tray, then top with the sauce/oil. Spoon on the onions and spinach or sorrel (optional) then dot with the cheese. Bake in the super hot oven for 10-minutes until brown the edges.


Posted in The Diet

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