- 245g greek yoghurt
- 255g self raising flour, plus more for kneading
- Your fave toppings
Bung everything in a bowl and mix until combined with a knife. Then get your hands involved and knead on a floured board. You’ll definitely need more flour. The dough should be kind of tacky but not sticking to your hands.
Roll out into a circle and top with your favourite pizza toppings. I did sun-dried tomato paste, chopped cherry tomatoes, mozzarella, grated cheddar cheese, chorizo, black olives, a little more cheddar and black pepper.
Cook at 220 degrees for 10 mins. It needs to be this hot so that the base is firm.