These speedy gluten-free flatbread pizzas are so easy to make and are just as ideal for a quick lunch or a Friday night dinner. Pile them up with your favourite toppings - sweet or savoury – then share and enjoy. Here I've given the option for a classic margherita, a veggie feast and a dark chocolate and nut butter pud. Remember, diversity in your diet is key, so mix up the toppings, adding more veggies, seeds and anything else you fancy.
Makes 6-8 mini flatbread pizzas
For the flatbread:
220g gluten-free self-raising flour, plus extra for dusting
½ teaspoon baking powder
½ teaspoon fine sea salt
¼ teaspoon xanthan gum (optional)
200g full fat natural/Greek yogurt (can be lactose or dairy-free)
For the savoury toppings:
4-5 tablespoons tomato puree
1 ball of mozzarella
1 yellow pepper, finely sliced
Small handful of olives, pitted and halved
1 teaspoon crushed chilli flakes
Small bunch of basil
A few handfuls of rocket, to serve
Extra-virgin olive oil, to drizzle
For the sweet topping:
3-4 tablespoons nut butter, loosened with a little water or melted coconut oil
60g dark chocolate, melted
Flaky sea salt
To make the flatbread dough, whisk together the flour, baking powder, sea salt, xanthan gum (if using). Add the yogurt and combine using a wooden spoon, before kneading the dough against the sides of the bowl with clean hands. Shape into a ball, cover with a clean tea towel and leave to rest for 15 minutes.
Preheat your grill to high and prepare your toppings.
Divide the dough into six. Generously flour your work surface and roll out the first piece of dough into a thin circle. Go thinner than you think - it will allow the dough to puff up more. Add a little oil to an oven-proof frying pan and place over a high heat. When hot, add the flatbread and cook for a couple of minutes on each side, until puffed and golden.
Spoon a tablespoon of tomato puree over the flatbread and add your toppings. You can cook your flatbread pizzas one at a time under the grill, or transfer each flatbread when cooked to a tray, top them (reserving the basil and rocket to finish) and then cook them under the grill together. They just need a couple of minutes until the cheese is golden and the veggies slightly charred.
Once cooked, add the basil or rocket, a sprinkling of chilli flakes and a drizzle of extra-virgin olive oil, if you like. Enjoy straight away.
For the sweet pizzas, simply spoon over the nut butter, drizzle over the melted chocolate and finish with a sprinkling of flaky sea salt.