This 2 ingredient quick and easy Gluten Free Pizza Dough and Gluten Free Naan recipe is super handy and comes to the rescue on busy days. It is always a hit with kids and adults alike.
The recipe for people that are not gluten free is the same but made with Self Raising Flour. For Naan, it is cooked differently – Simply flick a dry frying pan with water and add the Naan. Cook until bubbles appear then flip. Drizzle with Garlic Butter. YUM!
Gluten Free Pizza Dough
This is a well known recipe for Pizza Dough and what makes it so popular is that it needs only 2 ingredients. Yes you can add flavourings too but if you forget it isn’t the end of the world.
Once you make this recipe though, you will definitely make it over and over and over again. It is just so easy!
I like to make a really low and slow cooked Pizza Sauce to go with this with Garlic, Oregano, Salt and Pepper.
How to make Gluten Free Pizza Dough
How to make Gluten Free Naan
Divide the dough into 4.
Roll out Naan on a floured surface.
Heat a pan over high heat. Flick some water on to it.
Add Naan and cook for 2 – 3 minutes each side.
Lightly brush with Garlic Butter. (Melted Butter and add a pinch of Salt and crushed Garlic).
Tips & Notes
How to make Naan or Pizza Dough that is not Gluten Free – Use normal Self Raising Flour if you are not Gluten Free.
Ratio – This recipe is nearly a 1:1 ratio of flour to yoghurt. I have found that this ratio really depends on the flour and yoghurt that you use. Sometimes I have had to use almost 2 cups of flour to yoghurt.
Flavourings – Feel free to add any flavours that you like to the Dough or on top. For Naan – I like a Garlic Butter on top and Nigella Seeds in the Dough. For Pizza – I add salt, oregano, garlic powder in the dough. I make Pizza Sauce by heating pureed tomatoes, tomato puree, garlic, oregano and salt in around 4 tbsp of oil over low heat for at least 20 minutes. I then add whatever toppings I like on top. The one below had Burrata, Tomato, Mature Cheddar around the edges, Balsamic Vinegar and Chickpeas from this recipe were added later on.
Yoghurt – You can use Fat free Yoghurt in this recipe. In fact any type of yoghurt works. You may need to adjust the amount of flour you use though so add the flour in stages, kneading in between.
Dough – Allowing the dough to rise covered for 30 minutes makes it taste even better.
Crunchy Crust – You can pre-bake the dough on it’s own minus the toppings beforehand. This results in a crunchier dough.
More recipes you may like:
Pizza Hut Hot Cookie Dough Copycat
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Gluten Free Pizza Dough
This 2 ingredient quick and easy Gluten Free Pizza Dough and Gluten Free Naan recipe is super handy and comes to the rescue on busy days. It is always a hit with kids and adults alike. The recipe for people that are not gluten free is the same but made with Self Raising Flour. For Naan, it is cooked differently - Simply flick a dry frying pan with water and add the Naan. Cook until bubbles appear then flip.
Ingredients
- 190 g Gluten Free Self Raising Flour
- 200 g Plain Greek Yoghurt
- Pinch Salt
- 1 tbsp Garlc Powder Optional
- 1/2 tsp Oregano Optional
Instructions
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Preheat oven to 200 C/GM 6. Lightly grease a baking tray with oil and flick over some flour.
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Combine the Flour, Yoghurt, Salt, Garlic Powder and Oregano in a large bowl and mix together with your hands.
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Knead the dough to bring it together for 5 minutes.
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Add more flour if needed and roll out using a floured rolling pin or spread using your hands. This recipe makes 1 large pizza or 2 smaller ones.
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Transfer to a lightly floured tray. Add toppings and bake until golden brown (15 - 20 minutes).
Recipe Notes
Ratio - This recipe is nearly a 1:1 ratio of flour to yoghurt. I have found that this ratio really depends on the flour and yoghurt that you use. Sometimes I have had to use almost 2 cups of flour to yoghurt.
Flavourings - Feel free to add any flavours that you like to the Dough or on top. For Naan - I like a Garlic Butter on top and Nigella Seeds in the Dough. For Pizza - I add salt, oregano, garlic powder in the dough. I make Pizza Sauce by heating pureed tomatoes, tomato puree, garlic, oregano and salt in around 4 tbsp of oil over low heat for at least 20 minutes. I then add whatever toppings I like on top. The one below had Burrata, Tomato, Mature Cheddar around the edges, Balsamic Vinegar and Chickpeas from this recipe were added later on.
Yoghurt - You can use Fat free Yoghurt in this recipe. In fact any type of yoghurt works. You may need to adjust the amount of flour you use though so add the flour in stages, kneading in between.
Dough - Allowing the dough to rise covered for 30 minutes makes it taste even better.
Crunchy Crust - You can pre-bake the dough on it's own minus the toppings beforehand. This results in a crunchier dough.
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