Super fluffy gluten free soft pizza pretzels! Made with yogurt and yeast free!
- 1 cup almond flour
- ¼ cup + 2 tbsp oat flour
- ¼ cup tapioca starch (can sub arrowroot starch)
- 2 tsp baking powder
- 1 tsp sea salt
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tsp garlic powder
- Pinch of red pepper flakes
- Dash of black pepper
- 1 + 1/4 cup plain, unsweetened Greek-style yogurt (dairy free or regular, see note*)
- 1 tbsp honey
- Optional: 1/3 cup roughly chopped sundried tomatoes (I like to use the kind packed in olive oil)
For the topping:
- 1 egg, whisked (for egg wash)
- Shredded mozzarella cheese (dairy free or regular)
- In a large bowl, mix together all of the almond flour, oat flour, tapioca starch, baking powder, sea salt, basil, oregano, garlic powder, red pepper flakes, and black pepper until well combined.
- Fold in the yogurt honey with a rubber spatula until well combined. If adding the sundried tomatoes, add those in at this step as well.
- Allow dough to chill in the refrigerator for 15 minutes.
- Meanwhile, preheat oven to 375°F and line a baking sheet with parchment paper. Clean a work surface and sprinkle with oat flour.
- Turn the chilled dough out onto the floured surface. Roll and knead the dough on the floured surface into one smooth ball then divide the dough into 7 equal portions.
- Roll each portion out into a log about 8″ or 9″ long, sprinkling your work surface with more oat flour as needed if dough is sticking a bit. Fold each end of the log over to form a pretzel shape.
- Place each pretzel on the parchment-lined baking sheet and brush each pretzel with the egg wash. Sprinkle mozzarella on each pretzel.
- Bake for 25-27 minutes, until cheese is melted and bottoms are slightly browned. Allow to cool for 5-10 minutes before enjoying. Serve with marinara, pesto, or cheese dip!
*For dairy free yogurt, make sure it is a thick Greek-style plain yogurt! I like to use the Kite Hill brand, but make sure it is their Greek-style version and not the regular. Sometimes dairy free yogurt requires an extra bit of oat flour when rolling the dough out!