Easy Gluten Free Yoghurt Pizza Dough / Thin Crust & Deep Pan

kimieatsglutenfree.com

Nancy L

subheading: For the dough:

150g (1 cup) gluten free self-raising flour (I used Doves Farm)

145g (a bit less than ⅔ cup) plain Greek style yoghurt

1 Tbsp (15ml) olive oil

Salt

Black pepper

subheading: Toppings (used on the deep pan version):

Basic no-cook pizza sauce ( recipe here)

Extra mature cheddar

Mozzarella (the semi-hard/low moisture kind that is often sold already grated)

subheading: Toppings (what I used on the thin crust version):

Passata (with salt, black pepper, cayenne pepper and dried basil added)

Fresh mozzarella

Parmesan

subheading: Notes:

subheading: DEEP PAN VERSION:

COOKING TEMP: 200C (390F)

COOKING TIME: 25 mins (10 to 15 mins for the crust alone 10 mins with toppings)

subheading: THIN CRUST VERSION:

COOKING TEMP: 260C (500F) (or as high as your oven can go)

COOKING TIME: 10 to 15 mins (5 to 7 mins for the crust alone 5 to 7 mins with toppings)

subheading: Also:

I'm using strained yoghurt (Greek style yoghurt) which is a very thick type of yoghurt and works perfectly for this recipe. If using a thinner yoghurt, you may need to add a bit more flour (about 20g extra) depending on the texture.

If using a plain flour blend without xanthan gum and self-raising agents, add 2 teaspoons of baking powder and 1 teaspoon xanthan gum (if possible).

Directions at kimieatsglutenfree.com

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