Warm pizza, with dripping melted cheese and a good tomato base is simply the best.

I’m a Pizza Perfect die-hard and I particularly love their gluten-free margarita bases. To be very honest, I rarely eat anything other than a margarita pizza. And I choose gluten-free bases instead of flour bases because it rarely bloats me. The carb content however is still high, so if you’re looking to reduce your starch intake, the gluten-free option is still a no-no.

However, consuming two slices of pizza along with a salad at lunchtime is perfectly fine and I have found that it doesn’t tinker too much with my blood sugar levels in the late afternoon.

Note: I use this exact recipe to make naan on the stove top. You can make a pan pizza and it will taste wonderful, but if you enjoy crispy bases, opt to make your bases in the oven. In my picture, the pizza on the left was made in a pan and the one on the right was made in the oven.

Ingredients

1 3/4 cups gluten-free self-raising flour (I use Health Connection, Wholefoods)(Nature’s Choice gluten-free cake flour is not ideal)

1 cup plain yogurt

1/2 tsp salt

Method

1. Mix flour and salt in a bowl with a whisk.

2. With your hand, mix the yogurt into the flour and create a soft dough ball. The mixture will be very sticky but it does firm up after a minute or two.

3. On a floured surface and with floured hands, divide your dough into three equal portions.

4. Roll each portion carefully into a pizza base, making sure each side is well-floured, as well as your rolling pin.

5. In a pre-heated oven, bake each base for 5 minutes, before adding sauce and toppings.

6. These pizza bases also freeze well.