Perfect Yeast-Free Pizza Dough in a Hurry (From Scratch)

Submitted by Lalaloula

"This is a very simple and quick pizza dough that can be used for making quiches as well. It's yeast and dairy free. Tastes very good!"

 

• Ready In: 20mins
• Ingredients: 4
• Yields: 1 baking sheet

ingredients

• 400 g whole spelt flour (you can substitute wheat)
• 250 ml water
• 50 ml oil (e.g.sunflower)
• dried herbs (basil, majoram, oregano)

directions

1. In a bowl combine flour, water, oil and herbs. Using your hands knead into a soft dough (this will take some time).
2. Roll out on a lightly floured surface and transfer to a paper-lined baking sheet. Prick with a fork and top with sauce and topping of your choice.
3. Bake in the preheated oven at 200°C for about 10-15 minutes (depending on topping and thickness of your dough).

Reviews

[Debbwl]

A quick and easy last minute pizza crust that is nicely flavored with dried herbs. I did have a little trouble with the conversions, made using whole wheat option and both basil and oregano. I liked the health aspect of this crust but DH said he missed the yeast. Thanks for the post.

 

[timhammond]

I would prefer it if it not so thin and dense. I like a thin but poofy crust. Maybe adding yeast and/or baking powder would do it.

 

[ATeenageChef]

This is my favorite pizza dough EVER! I love pizza, I make it at least once a month, and this recipe is an absolute winner. Thank for sharing.

 

[MsSally]

I had trouble with the conversions. But this was not the fault of the recipe. I used 1/2 whole wheat and 1/2 all purpose. The dough was very soft and after adding additional flour to make the dough the right consistancy it didn't rise very well. The taste was good, so I will try again. Just need to get the conversion right.

 

[2Bleu]

Great speedy pizza dough recipe. We too used 1/2 whole wheat flour and 1/2 all purpose flour. We used vegetable oil and also put some garlic powder into the dough. We topped it with tomato sauce, mozerella and parmesan cheeses. This dough is different in taste, but very good none-the-less. Thanks for sharing such a great recipe. :)