1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Mix the flour and oats together, add 2 tbsp rapeseed oil and the milk to form dough. Roll out to a 30cm (12in) circle and place on a non-stick baking tray. Bake for 5 minutes.
3. Meanwhile, cook the tomatoes and garlic in a saucepan for 5 minutes until thickened, then spread over the scone base.
4. Blend the herbs along with the remaining rapeseed oil in a small food processor and toss into the vegetables, then season to taste. Arrange the vegetables on the pizza. Bake for 15 minutes until golden, then drizzle over the balsamic glaze.
5. Serve with green salad.
Sprinkle 125g (4oz) grated light mozzarella over the pizza before cooking for extra protein - but remember it will add calories
250g (8oz) self-raising wholemeal flour 75g (3oz) oats 3 tbsp cold-pressed rapeseed oil 175ml (6fl.oz) skimmed milk 400g (13oz) can chopped tomatoes 2 cloves garlic, crushed 25g (1oz) pack basil, roughly chopped 25g (1oz) pack chives, roughly chopped 1 courgette, peeled into ribbons 1 red pepper, diced 200g (7oz) spinach, wilted 1 tbsp balsamic glaze
Time: 35 minutes, including cooking Serves: 4 Nutrition: 451 calories Fat: 12.2g Sat fat: 0.9g