Gluten Free Flatbread Pizza
This easy, 2-ingredient flatbread pizza dough is gluten free and yeast free. Perfect for a light lunch or dinner, topped with your favourite pizza toppings.
Servings: 1 large pizza (or 2 small ones)
Equipment
Ingredients
For the flatbread pizza dough:
- 150 g self-raising gluten free flour
- 150 g Greek yoghurt (or coconut yoghurt for vegan)
For the toppings:
- 2 tbsp passata
- 1 tsp dried oregano
- 150 g mozzarella (sliced)
- pesto
- cherry tomatoes (halved)
- Fresh basil
Instructions
- Preheat the oven to 220C / 200C Fan / Gas Mark 7. Tear off a sheet of baking paper the same size as a large baking tray.
- Add the yoghurt and gluten free flour to a bowl and mix together using a spoon. As the mixture becomes claggy, use your hands to knead it together in the bowl into a smooth dough.
- Place the dough on the baking paper. Lightly dust with extra gluten free flour then, using your hands or a rolling pin, shape into a large flatbread flatbreads, around 5mm thick. (Tip - I find it easier to do this by placing a sheet of clingfilm on top so the dough doesn't stick).
- Carefully lift the baking paper onto the baking tray. Remove the clingfilm if you used this for rolling them out!
- Top the flatbread bases as desired. I spread passata mixed with oregano, then added mozzarella, tomatoes and pesto.
- Place the baking tray in the hot oven and bake for 15 minutes until the crusts are golden and the cheese is bubbling. Serve hot with a drizzle of olive oil - and a nice, fresh green salad on the side.
Notes
- This recipe can also be divided into smaller pizzas as well as making one large one.
Nutrition
Serving: 0.5pizza | Calories: 509kcal | Carbohydrates: 54g | Protein: 31g | Fat: 21g
