Spray the bottom of a frying pan / skillet with a light coating of Frylight. Add the sliced mushrooms and fry until they have softened. Remove the mushrooms from the frying pan and set them aside for later.
Add the passata / tomato sauce into the frying pan, add the garlic, salt, pepper and sugar and simmer for a few minutes until the sauce has thickened slightly. Remove from the heat and set aside.
Place the flour in a bowl. Add the yogurt and using a spoon stir till the mix starts to come together. Discard the spoon and use your hands to bring the dough into a ball. See tips section for more information about making fail proof dough!
Spread a piece of baking parchment (or a silicone mat) on to a baking sheet and place the ball of dough in the middle. Use your hands to shape it into a 12 inch round base. Place on the middle shelf of the oven for 8 - 10 minutes until it is just beginning to colour then remove from the oven.
Spread the tomato sauce evenly across the dough and add the toppings in quarters (like the photo) or randomly over the pizza if you prefer. Return to the oven for a further 8 - 10 minutes or until the mozzarella has melted and the base has turned golden brown.
Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc. It should therefore be considered as an estimate.PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.