TWO ingredient pizza base
Pizza is a staple. It’s a social food. People can grab a slice; prefer crusts, pepperoni, cheese, white, mushrooms, ham, vegan, gluten-free, thin, Chicago, cheesy crusts, garlic dip- and the great debate of pineapple on pizza!
Pizza has so much variety to it. There are multiple bases, cauliflower, sweet potato, pitta, wraps, yeasty, spinach, sourdough and now high protein!
Ingredients
250g greek yoghurt (please use a dairy-free yoghurt if you are allergic to dairy- a full-fat version)
150g wholewheat flour (gluten-free flour can be used but the amount will be different!)
spices (you pick your own)
dried basil
turmeric
Paprika
Nutritional yeast
cinnamon (for sweet pizza)
if you want a more “Chicago style” add 1tsp baking powder and 1/4 tsp baking soda
Toppings.
Method
Preheat oven to 180ºc/gas mark 6 and prepare a tray with lined baking paper
In a large mixing bowl, add the greek yoghurt and spices. Mix together well
Add 130g of the flour to the yoghurt mixture
Mix the flour and yoghurt together until dough forms
Add some of the leftover flour onto a clean surface and add the dough. Start kneading.
Add the rest of the flour if it is too sticky!
Portion out your dough or if you are using the full dough (for sharing) roll that portion. (Turn over after every roll)
Roll to the shape you wish
Once in the shape, fold the sides in the direction of the centre, to form a crust.
Place in the oven for 10/15 minutes until the base is cooked and a light golden brown
Once baked, add the toppings.
Sauce —> cheese —> extras
Put back in the oven for another 10 minutes until the toppings are cooked
Remove and cool for 5 minutes before serving
UPDATE:
I used oat flour with this recipe and it changed the game!!
I used 200g yoghurt to 180g oat flour, the rest of the recipe is the same! (use 150g of flour for the dough and the rest for the rolling out process or it will get sticky! Enjoy!