A very easy, delicious, gluten and dairy free yoghurt pizza dough recipe.
Featuring: basic no-cook tomato purΓ©e based pizza sauce {recipe here}
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After my yoghurt pizza dough recipe {here} had such good feedback, I was asked by some of you if I think a dairy free version would work. Since I don’t have a lot of experience baking with dairy free yoghurt or dairy free ingredients in general – but I’m always up for a challenge π – I decided to make different versions to see what works best.
One very basic, just like my original recipe, made without yeast and with a self-raising flour blend so there’s no need to faff around with extra ingredients like baking powder and xanthan gum. It’s basically as easy as it can possibly get!
And then other variations using different resting times for the dough as well as some or all of these extra ingredients: yeast, a stronger bread flour (as it’s often recommended for pizza) andΒ added coconut cream to help make the yoghurt thicker.
Here are my conclusions:
1.Β Go for a self-raising or normal flour blend. It turns out that the self-raising flour had much better results than the bread flour after all! Much airier and fluffier, whereas the one made with bread flourΒ was nice, but denser.
2. Use only yoghurt. At first I was concerned that the dairy free yoghurt may be too thin/runny so I added some coconut cream in an attempt to thicken it up, but in the end it works just fine like that on its own. All it needs is extra flour to make up for it.
3. Let the dough rest. If possible I really recommend letting the dough rest before cooking. About one hour at room temperature or overnight in the fridge. This yielded by far the best texture, in fact I couldn’t really see a difference between it and my dairy containing version!Β It may seem like an inconvenience, but the dough itself is incredibly quick to make soΒ you can prepare it in advance the night before and let it rest in the fridge overnight. So when meal time comes the next day, it’s ready to use. Note: for the best result, let refrigerated dough reach room temperature before popping it in the oven.
4. Add yeast.Β This one isn’t necessary, especially if you choose to cook it right away without resting the dough first. But if you do rest it and can have yeast, addΒ 1 to 2 teaspoons of dry active yeast for an even fluffier texture.
So the answer is: yes! Yoghurt pizza dough is absolutely doable dairy free. In fact, it’s just as good as my ‘normal’ version!
Look at that light, airy, soft texture. π
Disclaimer:Β no, the cheese in the pictures is not dairy free. To be honest my fridge has never even seen dairy free cheese in its life… but this post is about the dough and not the toppings so please ignore that. lol
Gluten & dairy free yoghurt pizza dough recipe:
Preparation time: 5-10 mins
Resting time (optional): at leastΒ 1 hour (at room temperature) or overnight (in the fridge)
Cooking time:Β 10-15 mins (for the dough alone) + 8-10 mins (with toppings added)
Cooking temperature:Β 200C (392F)
Yields: 1 large or 2 smallΒ pizzas
Ingredients
- 170g (about 1 + 1/8 cup) self-raising gluten free flour blend (I used Doves Farm)
- 150g (a bit over 1/2 cup) plain dairy free yoghurt (I used Koko)
- 1 Tbsp olive oil
- Pinch of salt
- Optional: 1.5 tsp dry active yeast (I usedΒ Allinson)
Note: If using a plain flour blend without xanthan gum and self-raising agents, add 2 tsp of baking powder and 1 to 2 tsp of xanthan gum (if possible).
How to make dairy free yoghurt pizza dough:
Directions
- Add all ingredientsΒ in a mixing bowl and stir with a spoon until everything is as combined as possible. Then with your hands, knead the dough until smooth. If necessary, wet your hands slightly to prevent sticking.
- Optional: cover the bowl with cling film and let the dough rest for about 1 hour at room temperature or overnight in the fridge.
- Pre-heat the oven to 200C (392F) and line a baking tray with parchment paper.
- Spread the dough and smooth the edges with your fingers, the back of a spoon or a knife.
- Bake for 10-15 minutes, until the surface gets slightlyΒ crispy.
- Take it out of the oven and add the sauce and toppings.
- Bake for another 8-10 minutes, until the cheese starts turning golden brown.
Enjoy!
Related posts:
Basic Easy Pizza Sauce {recipe here}
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For simple healthy meal ideas and general food inspiration, you can find me on:
first deep pan pizza base thats worked first time.
only needed Alpro big pot, doves plain flour mix, oil and baking powder.
didnt let it rest.
photo (after I’d eaten half of it) is in this Facebook thread:
https://m.facebook.com/groups/5933229822?view=permalink&id=10155273558674823
Hey, thanks for the feedback! Glad you liked it. And it’s good to know that it worked just fine with another DF yoghurt and without the resting time. π
What dairy-free cheese do you use for your topping? I’ve yet to find one that melts well and tastes nice at the time time! π
Hi! Unfortunately the cheese on my pictures isn’t dairy free. The post was meant for the pizza dough only, as a request from some dairy free people. I added a disclaimer in my post, but it may have gotten lost among the text. Sorry about the confusion! Having said that, some have told me they’ve had good results with Mozzarisella and a Violife mozzarella style cheese. I’m not familiar with dairy free cheeses though so I can’t say for sure! I’ll have to test some at some point. ?
I am gluten and dairy free.
any of the dairy free cheeses (except for violife original) work.
I just make the dough and add dry yeast with doves farm plain flour and baking powder.
Then add Alpro plain soya yoghurt.
I roll it into a ball, then press it out onto baking paper on a baking tray. and blind bake it to almost cook it through
add the toppings and bake till the toppings are cooked, by which time the base is too.
tip… if you press it on the tray and use your fingertips, you can tell when it’s cooked as the indentations will stop being translucent.
Hi how do you add the yeast? I don’t have to put it in warm water? Thanks
I would normally put it in warm water or milk, but since I don’t use any added liquids in this recipe, I just added all the ingredients together including the yeast. Then I let the dough rest for a bit in a warm place.
βWet your hands slightly to prevent stickingβ
That just made it more sticky!?
Weighed everything perfectly and itβs texture was so sticky, finally got it to an ok consistency to leave for the hour and then after said hour it was all sticky again.
So confused where I went wrong…
Hey! That’s really odd, sorry to hear you struggled with it. It’s meant to be a relatively sticky dough, but definitely not THAT sticky. ?
What flour blend and yoghurt did you use? Different GF flour blends can vary a lot with some needing more or less liquid. And different yoghurts can affect quantities as well depending on how thick or runny they are. It’s always best to adjust and add more if it doesn’t look right.
Btw, I have a new upgraded version of my yoghurt pizza (a thin crispy crust one) which can be made dairy free as well and is much better in my opinion. π