Friday, 28 June 2013

Garlic and Corriander Flat Bread

Well I call this flat bread, but really it's just a pizza base made fancy with garlic and herbs.
Regardless, I'm calling it flat bread.

The recipe is the same as the pizza recipe I gave earlier so 1 cup of s.f gluten free flour and 1 cup full fat natural/greek yoghurt, the only difference is the toppings.

Bake for 8 minutes then drizzle over extra virgin olive oil, salt and pepper and chopped garlic and the herb of your choice ( I love it with corriander or rosemary).

Throw it back in the oven for 10 minutes and voila!

It goes perfect with a mexican feast.

We can eat pizza!

Pizza, the forbidden fruit of the wheat-intolerant.

Since cutting out wheat and gluten from my diet, the food I have struggled with most has been pizza.
As a student buying ready made pizza bases gets very expensive at around £3 for two tiny pizza's I knew I needed to find a cheaper way to get my pizza fix.
My lovely friend Jenni introduced me to this recipe and I am forever in her debt for doing so - this pizza base will change your life people!

I like mine with onion, spinach, mushroom and a whole load of cheese


1 cup full fat natural yoghurt/greek yoghurt
1 cup gluten free self-raising flour

*for a wheat-rich version swap gluten free s.f. flour for a plain wheat flour.

Pre-heat the oven to 175 degrees

Combine the ingredients initially with a spoon.
Depending on the texture add more flour or yoghurt until the ingredients hold together in a dough.
Need the dough and roll out into your desired shape.
Place on a oiled or lined tray and cook for 8 minutes.
Remove from the oven and add your sauce and toppings of your choice then cook for a further 10 minutes or until all ingredients have cooked.