Equipment
- rolling pin, oven
Ingredients
- 1¾ cup gluten free all purpose flour
- 2 tsp baking powder
- ¾ tsp sea salt
- 1 cup plain, unsweetened dairy-free greek yogurt
- 1 cup pizza sauce, plus more for dipping
- ½ tsp Italian seasoning
- ¼ cup Panacheeza dairy free parmesan, plus more for topping
- ½ cup toppings of choice, (like mushrooms, peppers, olives)
- 2 tbsp fresh parsley, finely chopped
Method
- Preheat oven to 350 degrees and line a large metal baking sheet with parchment paper. Set aside.
- Add your flour, baking powder and salt to a bowl and whisk to combine. Add in the yogurt and stir with a fork, then switch to a rubber spatula to knead until a dough is formed. If it is too dry, add an extra tbsp of yogurt. If it is too wet, add an extra tbsp of flour. It should be doughy but not at all sticky. Use your hands to form into a ball.
- Lightly flour a clean, dry flat surface and roll out the dough ball into a rectangle - about 12 x 18 inches. Top with a thin and even layer of sauce, leaving about a 1/2 inch perimeter of dough. Top with Italian seasoning, Panacheeza parmesan, and pizza toppings of choice.
- Start on the longer side of the dough and carefully roll up into a log as tightly as you can. Use a sharp knife to cut into 18 pieces. Transfer them to the prepared baking sheet. Lightly brush with oil or a splash of soy milk if desired, and sprinkle with more Panacheeza parmesan. Bake for 22-24 minutes until golden brown.
- Serve hot, sprinkled with fresh parsley, with warm pizza sauce for dipping!
Nutrition
Serving 1rollCalories 70kcalCarbohydrates 11gProtein 3gFat 2gSaturated Fat 0.2gPolyunsaturated Fat 0.1gMonounsaturated Fat 0.1gSodium 302mgPotassium 56mgFiber 1gSugar 1gVitamin A 97IUVitamin C 2mgCalcium 37mgIron 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
