Do you like your pizza “pan style”? Or do you, like me, prefer a somewhat thinner, crispier base that showcases the ingredients on top, as opposed to the dough underneath? If you like the latter (and are short of yeast!), this recipe might interest you! I am constantly on the look-out for yummy, simple, cook-from-scratch recipes, and I particularly love those with a short ingredients list that incorporates things I already have around the home. I never have yeast around the home! So, although slightly sceptical about the results of this kitchen experiment, I thought it could be worth a go. Yay for taking risks! It works! I “tested” it on my family the other night and hosted a very small get-together tonight (pre-Christmas crafting event for Operation Advent) where l provided these pizza bases and some yummy veggie toppings for the girls to design their own pizzas. By all accounts it seems that No Yeast Pizza Dough is a hit and a keeper 🙂
NO YEAST PIZZA DOUGH
Makes: 4 medium sized pizza bases (serving 4 people)
6 dl plain organic flour
2 3/4 tsp baking powder
1/2 tsp salt
1.5 tsp garlic salt
3 tbsp organic olive oil
2-2,5 dl water
- Mix dry ingredients. Add 2 dl water and oil. Stir until it forms a ball. If dough is stiff, add more water.
- The dough will be soft, not sticky. Knead on a lightly floured surface for 3-4 minutes.
- Divide dough into 4 equal portions, roll each portion into a ball then roll out quite thinly with a rolling pin.
- Bake bases at 205°C for about 5 minutes.
- Remove from oven then add toppings, making sure to spread sauce right to the edge of the crust.
- Bake for approx. 15 minutes more or until done.
*Do not be concerned if, while baking the bases, they rise or bubble up a bit in places. They will settle just fine and become flat if you give them a little time to cool before adding toppings.
*Some people say the yeast-free pizza base is “biscuity” in texture. This is just fine by me as I like slightly crispier base.
*Recipe closely adapted by one from Terry H at Cooks.com