Pizza Dough without Yeast

pizza dough without yeast

This pizza crust without yeast is BIG news!  I know, pizza by itself is big, BUT when you come up with a crust that is super thin, crispy, and has no yeast or gluten, well then you got something.  So many people these days are sensitive to yeast…she has become quite the culprit.  Our daughter and myself are very allergic to it so this crust is a necessity.  Since pizza is a definite weekly meal for us, we play with all types of crusts and toppings.  Often if I am in a pitch for time, I will use a brown rice tortilla as a crust or I will grab a gluten-free, yeast-free crust (Rudy’s Gluten-free Bakery is one option) at the health food store – shortcuts are a wonderful way to stay sane and still eat healthy.  This recipe is wonderful because it really is simple and very affordable if you have a little extra time to prepare it.

To top this pizza dough without yeast, I used a freshly made arugula pesto.  However; to KEEP IT SIMPLE, substitute a jarred pesto or a jarred organic marinara sauce (read labels carefully – if you can’t pronounce the ingredients, put it back on the shelf and the fewer the ingredient the better).

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Please note that the batter will be very runny.  It is fine – truly, it will thicken while cooking.  Trust me on this.

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Let it cool then start building your pizza pie!  This pesto is a delicious and very healthy way to enjoy arugula.  I used my food processor but a mortar and pestle will also suffice.  And don’t be shy applying it, we slather it on thick.

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Sticking with the Spring theme, I briefly steamed asparagus, sliced up a whole leek, and finished with a splash of red soft sun-dried tomato.

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Now for the cheese.  For fourteen months we lived a vegan lifestyle – meaning no cheese.  Those were sad days.  Somehow we managed with cheese substitutes but as the weight kept dropping on our scales, we decided to add back in cheese for our health (and happiness!)  I chose a layer of organic freshly shredded parmesan and finished with a handful of organic blue cheese crumbles which added a wonderful flavor.  Feel free to experiment with the cheese on this pizza.  I imagine fresh mozzarella or fontina would be superb as well!  Really, how can you go wrong with any kind of cheese!

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As your pizza cooks, put together this fresh green herb salad to round out your meal or, as a shortcut, use packaged spring greens (shortcuts are my favorite!)  Fresh arugula, lemon balm mint, and chives tossed with lemon zest, lemon juice, and smoked salt.  I dropped a nice handful directly on my pizza, but serve on the side if you prefer.  May this meal bless you and bring you great joy!

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Pizza Crust without Yeast
 
Ingredients
  • CRUST

  • ½ cup corn starch
  • ½ cup gluten-free flour mix
  • ⅔ cup low-fat milk (or milk substitute)
  • 2 eggs
  • 1 teaspoon salt
  • 1 tablespoon oregano

  • TOPPINGS

  • Half a bunch of Asparagus
  • 1 leek, washed well & sliced thin
  • ¼ cup soft sun-dried tomato
  • ¼ cup organic blue cheese crumbles
  • ¼ cup fresh shredded organic parmesan cheese

  • ARUGULA PESTO

  • 2 cups arugula
  • ½ cup sliced almonds
  • ⅓ cup fresh shredded parmesan
  • 2 cloves garlic, minced
  • pinch of red pepper flakes
  • 3 tablespoons olive oil
  • 2 tablespoons water

  • HERB SALAD

  • 1 cup arugula
  • 1 tablespoon fresh mint, chives, lemon zest
  • 1 teaspoon lemon juice
  • Smoked Salt
Instructions
  1. Preheat oven to 425
  2. Crust: mix all ingredients together gently, do not over-mix. Liberally grease your pizza pan with oil and pour the batter (it will be thin) into the pan. Make sure your pan has a raised edge. Bake for 10 minutes. Remove from oven and build your pizza.
  3. While crust is cooking, prepare the pesto. In the bowl of a food processor, place all the pesto ingredients together and process until smooth.
  4. Steam your asparagus for a few minutes just to get the bite out. Wash leeks well and thinly slice. Spread a generous layer of pesto on the crust then place the asparagus, parmesan cheese, leeks, and sun-dried tomato. Finish with the goat cheese crumbles. Pop back in the oven and cook an additional 10 minutes or until cheese is melted.
  5. While pizza cools, toss your arugula, herbs, lemon zest, lemon juice, and smoked salt in a small bowl and either top the pizza or serve it individually on each plate. Thank you for this food - may it nourish you and bring you much joy!

 

 

 

 

 

 

 

 

 

 

 

 

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