• 200 g quark, low-fat
  • 125 g cooking oil
  • 8 g salt
  • 1 egg (size M)
  • 1 pinch of sugar
  • 12 g baking powder
  • 400 g SchapfenMühle spelt flour type 630
  • 50 g milk
  • 250 g passata for spreading
  • Your favourite pizza topping

Add the low-fat quark, cooking oil, salt, egg and sugar to the mixing bowl and stir with a handheld mixer until smooth. Mix the baking powder into the flour, add to the mixture little by little and knead slowly with a handheld mixer (dough hook) for about one minute, until a smooth dough forms.

Then add the milk and knead again.

Leave the dough to rest in the fridge, covered, for 15 minutes.

Preheat oven to 200 °C (top/bottom heat).

Roll out the quark and oil pizza dough and place on a greased baking tray, spread with tomato sauce and cover as desired.

Bake on the second rack from the bottom for roughly 20 minutes.

Additional recipes
Picture Rye-carrot puffs
Rye-carrot puffs
Go to the recipe
Picture Emmer Focaccia
Emmer Focaccia
Go to the recipe