This versatile dough comes together so quick and is simple to customize with your favorite herbs, zest or pesto!
- 1 1/2 cups (375 mL) flour, plus additional as needed
- 1 1/2 tsp (7 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) baking soda
- 1 cup (250 mL) 2% plain low-fat Greek yogurt
- Flavoring (optional, see cook's tip)
- 1/2 tbsp (7 mL) olive, canola or vegetable oil to grease stone
In large bowl, combine dry ingredients; mix well. Stir in yogurt and flavoring (if desired); mix until combined (mixture will look dry).
Turn dough out onto lightly floured surface. Knead dough 4 minutes, sprinkling with additional flour as needed. Shape dough into a ball.
Preheat grill for direct cooking over medium-high heat.
Roll dough into a 12” (30-cm) circle using lightly floured Baker’s Roller®. Brush Rockcrok Grill Stone with oil, transfer dough onto grill stone. Roll out dough to edges. Pierce entire surface of dough using pastry tool.
Place grill stone on grid of grill. Grill, covered, 9-13 minutes or until bottom of crust is golden brown, rotating Grill Stone halfway through grill time. Remove Grill Stone from grill.
Flip crust and top with your favorite toppings. Grill 4-6 minutes or until crust is deep golden brown. Remove Grill Stone from grill.
- 6 servings
Nutrients per serving:
Calories 150, Total Fat 2 g, Saturated Fat 0.5 g, Cholesterol 5 mg, Sodium 380 mg, Carbohydrate 26 g, Fiber 1 g, Protein 6 g
Here are some easy ways to flavor your crust: Stir in 1 tbsp (15 mL) chopped fresh herb or 2 tsp (10 mL) grated lemon zest into dry ingredients. Or, stir in 2 tbsp (30 mL) prepared pesto into yogurt.