Flatty Pizza
Gluten-free yoghurt dough turned crispy skillet pizza - pumpkin, goat's cheese and no one missing the wheat.
Serves: 4
Prep time: 15 minutes, plus 15 minutes resting
Cook time: 30 minutes
INGREDIENTS
350g gluten-free self-raising flour
2 teaspoons baking powder
300ml natural or plain Greek yoghurt
1 teaspoon sea salt
Toppings (per flatbread)
1 tablespoon passata
1/4 cup mozzarella, grated
1/2 cup roasted pumpkin, diced
1/4 cup goat's cheese, crumbled
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon chilli flakes (or Korean chilli paste)
fresh thyme and oregano leaves
drizzle of olive oil
drizzle of red wine vinegar
fresh rocket, to serve
METHOD
Combine the gluten-free self-raising flour, baking powder, Greek yoghurt and salt in a large bowl. Stir until combined, then turn out onto the bench and knead until it forms a soft and smooth dough. Divide into four equal portions and roll each into a ball. Place on a lightly floured tray, drizzle with olive oil and cover with the mixing bowl (upside down). Let the dough balls rest for about 15 minutes.
After resting, roll each dough ball with a rolling pin to the desired thickness, keeping your pan size in mind. Heat a skillet with a lid (or a large enough plate to cover) over medium-high heat and drizzle with olive oil. Place one flatbread in the skillet and cook, covered, for 5-7 minutes until the bottom is golden brown.
In a bowl, toss the roasted pumpkin with the goat's cheese, salt, chilli flakes or Korean chilli paste, fresh thyme, oregano, olive oil and red wine vinegar.
Flip the flatbread and immediately top with the passata and shredded mozzarella.
Evenly distribute the pumpkin and goat's cheese mixture over the mozzarella. Continue to cook - covered - until the bottom of the flatbread is golden and crispy. Remove from the pan, top with fresh rocket, cut into wedges and serve immediately.
HINTS
Ensure the skillet is hot before placing the flatbread to achieve a crispy base.
You can prepare the toppings ahead of time for a quicker assembly.
The dough balls keep covered in the fridge for a day, so make them ahead and it's a 10 minute dinner on the night.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: approximately 11100kJ (2655 calories)
Protein: 70g
Fat: 110g
Saturated fat: 42g
Carbohydrates: 300g
Sugars: 30g
Fibre: 15g
Sodium: 5400mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.