New Meal Monday: Yeast-Free Pizza

Do you ever get a craving for pizza, but… you can’t be bothered to drive to pick one up… nor do you want to pay the steep price for a home delivery… nor do you want to wait almost 2 hours for a homemade batch to rise and bake?

This was us on Saturday night (and last Saturday, too!). The answer? Homemade, yeast-free pizza dough! I knew you could make pizza using baking powder as the leavener, instead of yeast, but I had never tried it. Well, we tried it, and it was fantastic!

You hardly have to knead the dough, and you definitely don’t have to wait for the dough to rise. By the time you chop up a few toppings and bake it up, you can have dinner on the table in under 30 minutes! And what’s even better is that you know what’s going into your food exactly, you don’t have a tonne of added salt or preservatives, and it’s cheap!!

ClimbEatCycleRepeat.com | Yeast-free pizza

The first time we made this, we didn’t have enough flour so we subbed in a bit of mesa (corn flour). It had a tortilla-like taste, but was still super tasty. This past weekend, we went the “classic” route (meaning, we actually had enough regular flour in the pantry), and we were still completely impressed with it.

Do you know how to get a nice, crisp pizza base without using a pizza stone? We learned this trick from Jonty’s executive-chef-brother – turn over a baking sheet and place the pizza dough on the bottom-side of the pan. We’ve been making pizza this way ever since he showed us, and we’ve always had the perfect pizza bases.

ClimbEatCycleRepeat.com | Yeast-free pizza

We used our homemade mustard instead of tomato sauce, and then loaded it with a bunch of veggies and a few shards of cheese.

ClimbEatCycleRepeat.com | Yeast-free pizza

If you’ve never tried mustard as a pizza sauce, I would highly recommend it! Just make sure to use a good-quality mustard (none of the neon-yellow squeeze-tube snot, as Jonty calls it…).

ClimbEatCycleRepeat.com | Yeast-free pizzaClimbEatCycleRepeat.com | Yeast-free pizza

The pizza bakes in a 400°F oven for 15 to 20 minutes, until the crust starts to brown. I finished the one under the broiler for the last 2 minutes, just enough to make the cheese start to bubble.

ClimbEatCycleRepeat.com | Yeast-free pizzaClimbEatCycleRepeat.com | Yeast-free pizzaClimbEatCycleRepeat.com | Yeast-free pizza

This thin-crust pizza is slightly crisp, slightly chewy and ridiculously simple to make. We will definitely be keeping this one in regular rotation!

ClimbEatCycleRepeat.com | Yeast-free pizza

Yeast-Free Pizza
 
Nutrition Information
  • Serves: 1 10x15" pizza
  • Serving size: 1 slice (12-slice pizza)
  • Calories: 105
  • Fat: 1.4 g
  • Saturated fat: 0.2 g
  • Carbohydrates: 20.1 g
  • Sugar: 0.1 g
  • Sodium: 145.2 mg
  • Fiber: 0.7 g
  • Protein: 2.7 g
  • Cholesterol: 0 g
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2½ cups flour
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 1 tbsp olive oil
  • ¾ to 1 cup water
Instructions
  1. Pre-heat the oven to 400°F.
  2. Sift together the flour, baking powder and salt. Add the oil and water and mix to combine. Knead on the counter for a few minutes, until a smooth dough has formed, adding more water as necessary.
  3. On a parchment-lined baking tray, roll the pizza dough into your desired shape and thickness. Ours was rolled out to about 0.5 cm thick.
  4. Top the pizza with your favourite ingredients. Bake for 15 - 20 minutes, until the crust turns a golden brown.
Notes
Nutritional information is for the pizza base, only.

Enjoy!

2 Comments

    1. Definitely give it a whirl! I do like my yeast-based pizza, so I was really surprised at how much I loved this pizza! Let me know how it turns out for you! 🙂

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