The flour and yogurt pizza has been around for many years, and just because we are gluten free it doesn’t mean we can’t use the same recipe. I do find however by adding the baking powder and baking soda (remember it must also be gluten free) it gives it that extra level of fluffiness.
The recipe will make 2 pizza bases if you like your base thin OR 1 pizza base if you like it thicker. The below pictures are of a ‘thicker’ style pizza base.
If there is any leftover, they make great lunchbox lunches (for something different). I usually make all vegetable based pizza’s for school lunch boxes so I don’t have to worry about meat spoiling in school bags.
|Prep time||Cook time||Total time|
|20 min||10 min||30 min|
Author: Tracey Francis of Essential Olie
- 1 cup gluten free flour* (plus approximately ¼ cup extra for kneading and rolling)
- ¾ cup plain yogurt**
- 1 teaspoon gluten free baking powder
- 1 teaspoon gluten free baking soda
- In a large mixing bowl, sift flour with baking powder and baking soda.
- Mix in plain yogurt with a spoon.
- Cover bowl with plastic wrap and place in the refrigerator for 15 minutes.
- Preheat oven to 180°C (fan forced)
- After the dough has cooled for 15 minutes, knead on a floured surface (I use flour on baking paper) then for a thin base divide the mix into 2 before rolling out with a rolling pin OR for a thicker base roll out with a rolling pin to the size of the pizza tray.
- Grease pizza tray and flip pizza base onto the tray***
- Bake for 5-7 minutes for a thin base OR 10 minutes for the thick base.
- Carefully take the pizza base out of the oven then top with your desired toppings then re-bake til toppings have cooked/heated through.
* I like using my sweet sorghum gluten free flour mix.
** We use the Aldi Just Organic Plain Yogurt.
*** I roll the dough onto floured greaseproof paper so that you can place the pizza pan on the top and flip it upright.
It really is this easy….
It is very delicate when rolling so make sure you use a floured surface. I roll it on baking paper with flour…I used a little too much flour here but my kids tell them it gives the pizza an authentic flavour/texture to the crust (maybe they are just sweet)…
I then flip the base onto a pizza tray or if you have a pizza stone even better. You then need to slowly and gently pull of the baking paper from the top of the pizza base.
I have pre-baked and not pre-baked and find that the pre-baking of the pizza gives it a little more crust and a little crunch. If you don’t want to pre-bake then simply top it with your desired toppings.
Pizza flavour combinations are endless, this pizza in the picture was covered in tomato paste, ham, frozen fresh pineapple that I defrosted slightly then cut, Lewis and Son Natural Kabana and of course cheese. This is my kids favourite flavour combination.
Once it’s out of the oven, cut then eat….we keep leftovers in the fridge and the girls love it the next day.