Photo of Lamb flatbread pizza by WW

Lamb flatbread pizza

Points® value
Total Time
30 min
15 min
15 min
The magic mix of 0% fat yogurt and flour dough makes for a quick and tasty pizza


White Self Raising Flour

250 g, plus extra for dusting

0% fat natural Greek yogurt

375 g

Calorie controlled cooking spray

4 spray(s)

Lean Lamb Mince (less than 16% fat), raw

250 g

Ground Cumin

1½ teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level


½ individual, medium, roughly chopped

Red onion

½ small, finely sliced


40 g, seeds


100 g


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. In a medium bowl, combine the flour and 250g of the Greek yogurt. Mix together with your hands until you have a soft, uniform dough. Tip out onto a large piece of baking aper, lightly floured, and roll out into a large rectangle (around 45cm x 30cm).
  2. Place on a baking tray and cook in the oven for 15 minutes, until golden and lightly crisp. If the dough puffs up in the oven, simply prick it with a fork when you take it out, and it will deflate.
  3. While the pizza base is baking, mist a large nonstick frying pan with cooking spray and place it over a medium-high heat. Add the lamb mince, ground cumin and ground coriander, season, and cook for 7-10 minutes until well browned.
  4. Once the pizza base is cooked, spread over the remaining Greek yogurt and sprinkle over the spiced lamb mince. Add the cucumber, red onion and pomegranate seeds. Garnish with a few rocket leaves. Cut into 4 and serve immediately with the remaining rocket on the side.


Swap half the plain flour for wholemeal flour for an added fibre kick