Gluten-Free Flatbread Pizza
Treat yourself to a delightfully easy and wholesome "Gluten-Free Flatbread Pizza," the perfect recipe for pizza lovers seeking a healthier, wheat-free option. This homemade flatbread is crafted from a simple blend of gluten-free all-purpose flour, Greek yogurt, and olive oil, creating a soft yet sturdy crust that bakes to golden perfection. Topped with vibrant tomato sauce, gooey melted mozzarella, cherry tomatoes, baby spinach, and a sprinkle of flavorful dried oregano and red pepper flakes, every bite bursts with classic Italian flavors. Fresh basil leaves add a fragrant finishing touch to this quick-prep, 35-minute recipe that is both weeknight-friendly and ideal for entertaining. Whether you're gluten-sensitive or simply craving a delicious alternative, this pizza is sure to impress! Perfect for dinner, parties, or a creative DIY pizza night, it's a must-try for gluten-free dining enthusiasts.
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Greek yogurt
- 2 tablespoons Olive oil
- 0.5 cup Tomato sauce
- 1 cup Shredded mozzarella cheese
- 0.5 cup Cherry tomatoes, halved
- 1 cup Baby spinach leaves
- 1 teaspoon Dried oregano
- 0.25 teaspoon Crushed red pepper flakes
- 0.25 cup Fresh basil leaves, chopped
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt.
Add the Greek yogurt and olive oil into the dry ingredients and mix until a dough forms.
Transfer the dough onto a lightly floured surface and gently knead it a few times until the dough is smooth.
Roll out the dough into a 1/4 inch thick oval or circular shape.
Transfer the rolled-out dough to the prepared baking sheet.
Bake the flatbread in the preheated oven for 8 minutes, or until the edges just begin to turn golden.
Remove the partially baked flatbread from the oven and spread the tomato sauce evenly over the surface, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese evenly over the tomato sauce.
Distribute the cherry tomatoes and baby spinach leaves over the cheese.
Sprinkle dried oregano and crushed red pepper flakes for added flavor.
Return the flatbread pizza to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
Remove the pizza from the oven and scatter the fresh basil leaves on top.
Allow the pizza to cool slightly before slicing and serving.
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 2972 mg | 129% | |
| Total Carbohydrate | 121.8 g | 44% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 18.1 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1136 mg | 87% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1290 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
