Preheat the oven to 220ºC. Line two baking trays.
Place the flour and Eoss yoghurt into a bowl. Mix well and stir into a dough. Knead on a floured work surface until smooth.
Divide the dough into four equal pieces on a floured surface. Roll it out to make four 12cm bases. Place on baking trays.
Mix the passata, sundried tomato purée and basil together in a bowl. Spread on pizza bases. Top with the sliced tomatoes, cheese and thyme.
Bake for 15 minutes until golden on top and underneath.
Cut into slices and serve!