Sift the flour, sugar, salt and baking powder into a large mixing bowl. Make a well in the centre and add the yoghurt. Using your fingertips, gradually draw the flour into the yoghurt, mixing to form a ball of soft dough.

Place the dough on a lightly-floured surface and knead well for 5 minutes, until the dough forms a smooth ball. Lightly grease a large bowl with a little low-calorie cooking spray. Place the dough in the greased bowl and cover with a plate.

Place in a warm place for around 45 minutes, until the dough has increased slightly in size and feels slightly puffy when pressed. Preheat the oven to 200°C.

Turn the dough out onto a lightly-floured surface and roll out into a 28cm round. Line a large baking tray with a sheet of non-stick baking paper. Place the dough base on the lined baking tray.

Place the passata, tomato puree, chilli powder and garlic granules in a small bowl. Season with salt and black pepper and mix well. Spoon over the pizza base and spread out evenly, leaving a 1cm gap around the edge.

Sprinkle the Gouda cheese evenly over the tomato sauce. Scatter over the spring onions and red chilli. Place in the preheated oven for 10-12 minutes, until golden.

Remove from the oven and drizzle over the sweet chilli sauce. Sprinkle the coriander leaves on top, cut into 10 slices and serve at once. Serve with a crisp mixed salad or other accompaniment of your choice.