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Cheese-Stuffed Garlic Dough Balls


  • 250 g Lactose-free greek yoghurt
  • 250 g Gluten free self-raising flour
  • 225 g Lactose-free mozzarella
  • 25 g Butter
  • 2 tbsp Garlic-infused oil
  • 1 tbsp Fresh parsley


  • Preheat the oven to gas mark 6 or 200 degrees Celsius.
  • In a large bowl, mix together the yoghurt and self-raising flour until it forms the consistency a dough.
  • Slice the mozzarella into cubes, weighing approx. 25g each.
  • Take a piece of dough and roll it into a ball, around the size of a golf ball (or approx. 50g). Create an opening, stuff the mozzarella inside then continue rolling it with your hands. Once the mozzarella is covered, place it onto a lined baking tray.
  • Repeat this with the remaining doughballs. Brush with a half of the garlic-infused oil and place in the oven for 20 minutes.
  • While the dough balls bake, mix together the remaining garlic-infused oil, butter and finely chopped parsley. Spread this onto the dough balls and return to the oven for 5 minutes or so, or until they are golden brown. Serve while warm.