Gluten-Free Pizzette

Method

1. Place the gluten-free flour mix in a bowl.
2. Add oil, salt, instant savory yeast, and Greek yogurt.
3. Mix with a fork until combined.
4. Transfer to a work surface and knead by hand until smooth.
5. Dust the surface with more gluten-free flour mix.
6. Roll out the dough with a rolling pin.
7. Cut out pizzette using a cookie cutter or a glass. Re-roll the scraps and repeat.
8. Arrange the pizzette on a baking sheet lined with parchment paper, leaving space between them.
9. Brush the tops with olive oil.
10. Add a bit of tomato sauce in the center.
11. Sprinkle with dried oregano.
12. Add mozzarella cubes.
13. Season with salt.
14. Bake in a preheated oven at 210°C (410°F) for about 20 minutes.
15. Serve on a cutting board, garnished with fresh basil leaves.