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High-protein gluten-free lingue di pizza made with Greek yogurt. No yeast, no rise time, incredibly crispy. A popular Italian-style flatbread topped simply with passata, olive oil and oregano.
Preheat oven to 475°F (245°C). Line a tray with parchment paper and drizzle with olive oil.
Combine gluten-free flour, Greek yogurt, sea salt and olive oil in one bowl (or a stand mixer) and knead until smooth. You may need slightly more or less yogurt depending on your flour.
Divide the dough into 6 pieces. On a surface dusted with cornmeal, roll each piece out very thin into long tongue shapes.
Arrange on the tray and top with passata, a drizzle of olive oil, oregano and salt if desired.
Bake at 475°F for 20–25 minutes or until very crispy.
No cheese needed — this is all about good quality ingredients. Less is more in authentic Italian cooking. You can add cheese if you prefer. Great as a snack or appetizer.
