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Homemade Pizza

Servings 2 Pizzas

Ingredients

For the base:

  • 325 ml Lactose-free greek yoghurt
  • 325 g Gluten free self-raising flour

For the sauce:

  • 150 g Tomato passata
  • 1 tbsp Garlic-infused oil
  • 1 tsp Fresh basil (finely chopped)
  • 1 tsp Fresh oregano (finely chopped)
  • ΒΌ tsp Chilli flakes

For the topping:

  • 100 g Grated mozzarella
  • Topping of your choice: pepperoni, parma ham, cheddar cheese, pineapple, mixed peppers, cooked chicken, tuna, anchovies, black olives, jalapenos, rocket, pulled jackfruit, sausage meat, bacon, fried egg, roasted aubergine/courgette etc.

Instructions

  • Preheat the oven to gas mark 7 or 200 degrees celsius.
  • In a large bowl, mix together the flour and yoghurt with a spoon. Knead with your hands until it forms a neat ball of dough. Split into two balls (for each pizza - if you wish to just make one, freeze the other ball of dough for use another time).
  • Cut out a square of baking paper (just larger than your pizza tray), sprinkle with flour and roll out your ball of dough. To make a circular pizza, make sure you roll out vertically/horizontally and shape with your hands.
  • Roll until it's just under 0.5cm thick, then fold over the edges (or make an indentation inside the border) to make a crust.
  • Repeat with the second ball of dough for two pizzas.
  • Bake in the oven for 10 minutes or until the edges appear golden. While the pizza cooks prepare your pizza sauce and decide your toppings.
  • Remove from the oven and spread with your pizza sauce. I use a dessert spoon to ensure even coverage.
  • Top with an even coverage of mozzarella then the toppings of your choice (pepperoni and fresh basil for a Classic Pepperoni Pizza, or parma ham and pineapple for a Hawaiian).
  • Bake in the oven for a further 10-15 minutes until the topping is golden, slice into 6 and enjoy!