The pizza dough base is made with gluten-free flour, yogurt and egg which makes it lovely and moist. Everyone who tries this pizza enjoys it! Now you can have homemade pizza if you need to avoid gluten.
1 medium egg
3 tablespoons natural yoghurt
1 pinch salt
1 pinch herbs, of your choice
200g gluten free self raising flour
olive oil, for greasing
3 tablespoons tomato passata or pizza sauce
300g mozzarella, cubed
200g fresh rocket leaves
1 tablespoon olive oil
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In a medium bowl, whisk egg and yoghurt together until combined then add a pinch of salt and dried herbs. Mix well.
Using a stand mixer with flat beater attachment (or a palette knife if you don't have one), add in the flour, a little bit at a time, until a soft dough is formed.
When the dough has started to form, switch to dough hook (or just use your hands on a floured surface) and add flour in batches, gently mixing (or kneading by hand) until the dough becomes soft and not sticky.
Grease a baking tray or pizza tray with a drizzle of oil, spread it over the tray with a piece of kitchen paper, removing any excess oil.
Roll out the dough with a rolling pin or use your palms to flatten out the dough into a round pizza shape, about 1cm thick. If using a baking tray, prick the pizza base with a fork.
Spread tomato passata on top and sprinkle mozzarella on top.
Bake the pizza for 10 minutes in preheated oven then remove and add fresh rocket leaves on top. Drizzle 1 tablespoon of olive oil over the leaves. Cook for another 5 to 8 minutes, depending on the thickness of the pizza.