You know those nights when you couldn’t be fussed to make a whole big dinner but still want something filling and homemade. Usually when this feeling hits me, I tend to think “let’s just order in”.. come on, we’ve all been there. Then I tell myself not to be lazy, even though ordering in has its time and place, I like to make it something a little special, a time to try something new or enjoy a dish I haven’t yet quite figured out in the kitchen yet.
Enter – the easiest weeknight pizza. This dough could be as simple as 3 main ingredients: GF flour (or fav flour of choice), baking powder and greek yogurt. This is a recipe that I adapted from one on Buzzfeed years ago, but I have changed it around, adjusted as needed and spice up in various ways depending on what I’m using it for. The dough could be used for any sort of flatbread. If used for pizza, I like to add spices to make it much more flavorful and this recipe shows my basic flatbread pizza dough.
As mentioned, this is my “easiest” weeknight pizza and therefore topped with staples in my refrigerator, but feel free to get creative and top with whatever you like, are craving or simply need to clear out of your fridge! This pizza is supposed to feel rustic, fun and topped with whatever you like – have fun with it!
The Easiest Weeknight Pizza
- 1 cup gluten free flour plus additional for dusting
- ¾ cup greek yogurt
- 1 tsp baking powder
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp salt
- 1 tsp olive oil
- 4 tbsp pizza sauce store bought or homemade
- 5 oz mozzarella
- 2 tbsp pesto
- Fresh basil
- In a medium sized bowl, mix together the flour, greek yogurt, baking powder, oregano, garlic powder, and salt. At first the dough may seem crumbly but keep mixing until a sticky ball has formed. The dough should be slightly sticky, but if it is too sticky to form a ball, add additional flour a tablespoon at a time. If the dough is not coming together enough, add additional yogurt a tablespoon at a time. (Remember, every type of gluten free flour is slightly different). Once the ball has formed, refrigerate the dough for 30 minutes.
- While the dough is refrigerating, prepare your toppings. In this case, as I was making a simple pizza with sauce and pesto that I already had in my fridge, I only had to chop up my mozzarella and pick my basil.
- Once the dough has firmed up slightly in the refrigerator, dust your counter or a large cutting board with flour. Remove the ball of dough from the bowl and cut it in half using a knife. Using a rolling pin, or your hands (what I did here, remember: easy), roll out or push down the dough to make 2 round disks. The dough should be as wide as a medium-sized skillet (about 9 inch circles).
- Heat a large skillet with about 1-2 teaspoons of olive oil over medium to high heat. Once the oil is hot, place one of the pizza doughs into the skillet. Let it cook, undisturbed for 2-3 minutes. The dough may bubble slightly, this is perfectly fine. At this point, the bottom of the dough could be slightly golden, appear more dried and may have brown spots. Flip over the dough, add your desired toppings, in this case – half of the pizza sauce, mozzarella, dollops of pesto and fresh basil. Cook around 2-3 more minutes or until the cheese has melted to your desired consistency. Feel free to cover the skillet with a lid or splatter guard to encourage the cheese to melt.
- Remove the pizza from the skillet and repeat step 4 with the second pizza crust.