(With Bonus Garlic Flatbread)
This pizza dough is yeast free and the whole thing from ingredients to your plate won’t take more than 30 minutes. I’ve included my preferred toppings, but as it is with pizza swap this about and go with your faves.
We use a pizza stone, you can buy them online really reasonably priced but if you don’t have one then just use a good sized baking tray, plus another baking tray for the garlic breads.
For The Pizza Dough
- 300g Self Raising flour (you can substitute 100g for wholemeal or spelt if you want to make it a little healthier)
- 1tsp Baking Powder
- 1/2tsp Pink Salt
- 300g Dairy Free Yoghurt
For The Pizza Toppings
- 3 tbsp BBQ sauce
- 1 red pepper, finely sliced
- 1 small red onion, finely sliced
- Optional – 20/30g vegan chorizo
- 60g grated diary free mozzarella
- Optional – Rocket to serve
For the Garlic Flatbread
- 2 Tbsp Plant Based Butter
- 3 Garlic Cloves
- 2 Sprigs of Rosemary – stems removed
- Zest of ½ a Lemon
- Pink Salt
- Optional – extra grated mozzarella
These are our preferred toppings, but of course you can swap them out for your favourites if you prefer, you can swap out the cheese and yoghurt for vegan alternatives too!
How to Make
Preheat your oven to 220C/200 Fan and put the pizza stone and baking tray in the oven.
Combine the flour, baking powder and pink salt in a bowel, pour in the yoghurt and mix with a fork. Once the mixture starts to combine into a dough, tip it out on to a well-floured surface and knead into a smooth ball, set aside while you prep the toppings.
Over a medium heat fry the onions, chorizo and peppers in ½ tsp of rapeseed oil until the chorizo has slightly crisped and the vegetables have softened then remove from the heat.
Whilst that’s cooking, crush the garlic cloves and combine with the butter, rosemary and lemon zest.
Cut the dough in half, then split one again, so youre left with one half and two quarters.
On a heavily floured surface roll the half out into a large roughly circular shape (if you’re using a baking tray adjust your pizza shape to fit). Roll each smaller dough ball out into a long oval type shape, so that the two will fit side long on a baking tray.
Transfer the pizza to the pre-heated stone and the flatbreads onto the baking tray and bake both for approx. 8 minutes, remove them from the oven and flip the flatbreads over.
Spread the BBQ sauce across the pizza base, scatter the cooked toppings evenly and sprinkle with mozzarella.
Split the garlic butter mixture between the two flatbreads and spread evenly, if using cheese sprinkle a little on each and grind a little pink salt across the top.
Transfer all back to the oven for approx. 4 minutes, reducing the heat slightly if needed, the bases and ingredients are almost cooked so this time is mostly to melt the cheese!
Slice up and serve with a pinch of rocket on the pizza.