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Wholemeal Yoghurt Dough Pizza Scrolls

Wholemeal Yoghurt Dough Pizza Scrolls

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Allergen
gluten
,
Milk (dairy)
,
wheat
Servings 10

Ingredients

  • Yoghurt commercial, greek, regular fat, ~3.5% fat
  • Flour wholemeal (wheat), self-raising
  • Cheese cheddar, processed, other
  •  
    Pasta sauce tomato based, commercial

Instructions
 

  • Procedure – Makes 20 scrolls (2 per child)
  • Preheat oven to 180°c. Line baking trays with paper.
  • Combine self-raising flour with yoghurt in a bowl. Mix to form 2 smooth balls. Knead for 5 minutes.
  • NB- the amount of flour depends on the brand of the yoghurt – keep adding more flour until the dough is no longer sticky
  • Roll out doughs on a lightly floured surface to 2 x 30cm x 25cm rectangle. Spread pasta sauce over dough and top withgrated cheese.
  • 4. Roll up from long side and cut into 3cm thick slices. Place cut-side up onto tray. Bake for 20 minutes until golden.
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Notes

1. Milk (Dairy)
  • Source in recipe: Greek yoghurt, cheddar cheese
  • Modification: Use dairy-free yoghurt (such as coconut, oat, or almond yoghurt—choose soy/nut-free if needed) and a dairy-free cheese alternative.
2. Wheat/Gluten
  • Source in recipe: Wholemeal self-raising flour (wheat)
  • Modification: Use a gluten-free, wheat-free self-raising flour blend.
3. Sulphites
  • Possible source in recipe: Tomato-based pasta sauce (some commercial sauces use sulphites as preservatives)
  • Modification: Use a pasta sauce labeled sulphite-free, or make your own from fresh tomatoes and herbs.
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