Gluten-Free Lingue di Pizza with High-Protein Yogurt
Gluten-Free Lingue di Pizza with High-Protein Yogurt
Ingredients
For the Dough
- 250 g gluten-free flour
- 260 g high-protein Greek yogurt, or whipped cottage cheese
- 10 g sea salt
- 15 g olive oil
- as needed cornmeal, for dusting
For the Topping
- as needed passata
- as needed olive oil
- as needed oregano
- as needed salt, optional
Instructions
- 1
Preheat the oven to 475°F (246°C). Line a baking tray with parchment paper and drizzle it with olive oil.
⏱️ 5 min•🌡️ 475
- 2
In a large bowl or a stand mixer, combine the 250 grams of gluten-free flour, 260 grams of high-protein Greek yogurt (or whipped cottage cheese), 10 grams of sea salt, and 15 grams of olive oil.
⏱️ 2 min
- 3
Knead the mixture until it forms a smooth dough. If kneading by hand, use a lightly floured surface until a smooth ball is formed.
⏱️ 5 min
- 4
Divide the dough into 6 equal pieces.
⏱️ 1 min
- 5
On a surface generously dusted with cornmeal, take one piece of dough and roll it out very thinly into a long, tongue-like shape using a rolling pin. Repeat this process for the remaining dough pieces.
⏱️ 5 min
- 6
Arrange the rolled-out dough 'tongues' on the prepared baking tray.
⏱️ 1 min
- 7
Squeeze passata over each dough 'tongue' and spread it evenly with the back of a spoon. Drizzle olive oil over the passata, then sprinkle oregano generously. Optionally, add a pinch of salt.
⏱️ 3 min
- 8
Bake the Lingue di Pizza in the preheated oven at 475°F (246°C) for 20–25 minutes, or until they are very crispy and golden brown. They should sound crispy when tapped.
⏱️ 25 min•🌡️ 475
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Lingue di Pizza with High-Protein Yogurt
For the Dough
- 250 g gluten-free flour
- 260 g high-protein Greek yogurt, or whipped cottage cheese
- 10 g sea salt
- 15 g olive oil
- as needed cornmeal, for dusting
For the Topping
- as needed passata
- as needed olive oil
- as needed oregano
- as needed salt, optional
Instructions
- 1
Preheat the oven to 475°F (246°C). Line a baking tray with parchment paper and drizzle it with olive oil.
⏱️ 5 min•🌡️ 475 - 2
In a large bowl or a stand mixer, combine the 250 grams of gluten-free flour, 260 grams of high-protein Greek yogurt (or whipped cottage cheese), 10 grams of sea salt, and 15 grams of olive oil.
⏱️ 2 min - 3
Knead the mixture until it forms a smooth dough. If kneading by hand, use a lightly floured surface until a smooth ball is formed.
⏱️ 5 min - 4
Divide the dough into 6 equal pieces.
⏱️ 1 min - 5
On a surface generously dusted with cornmeal, take one piece of dough and roll it out very thinly into a long, tongue-like shape using a rolling pin. Repeat this process for the remaining dough pieces.
⏱️ 5 min - 6
Arrange the rolled-out dough 'tongues' on the prepared baking tray.
⏱️ 1 min - 7
Squeeze passata over each dough 'tongue' and spread it evenly with the back of a spoon. Drizzle olive oil over the passata, then sprinkle oregano generously. Optionally, add a pinch of salt.
⏱️ 3 min - 8
Bake the Lingue di Pizza in the preheated oven at 475°F (246°C) for 20–25 minutes, or until they are very crispy and golden brown. They should sound crispy when tapped.
⏱️ 25 min•🌡️ 475