No Yeast Pizza Dough
This pizza dough doesn't require yeast, rolling or kneading. It produces delicious thin-crust pizza crust so you can have homemade pizza any night of the week.
Ingredients
Pizza Dough
- 1 cup all purpose flour
- 1/2 tsp salt
- 1 tsp Italian seasoning
- 2 large eggs
- 2/3 cup lowfat milk
Optional Toppings
- 8 oz crumbled Italian sausage or ground beef
- 16 pepperoni slices
- 1/2 green bell pepper, thinly sliced
- 3 mushrooms, thinly sliced
- 1 ½ cup pizza sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 425°F. Line an 18 inch by 12 inch baking pan with parchment paper.
- In a large mixing bowl, add all of the pizza dough ingredients. Whisk until batter is smooth and no longer lumpy.
- Pour batter onto prepared baking pan. Use a spatula to spread out the batter thinly and evenly across the pan, leaving about 1/2 inch edge perimeter around the baking pan where there is no batter.
- Place your sausage/ground beef, peppers, mushrooms and any toppings that are raw on top of the batter. Make sure to evenly spread out and try to have a lot of toppings. The only topping I reserved for the end were the pepperoni since they are already cooked. When the dough bakes, it will puff up. The toppings will weigh down the dough and keep it from puffing up too much.
- Bake for 20 minutes in the middle of your oven or until the crust is a medium brown and crispy around the edges. It is normal for the crust to puff up, especially the sections where there are no toppings. When you add the sauce and cheese and do the second bake, the crust will flatten more.
- Remove crust from oven. Spread pizza sauce evenly across the crust, leaving about 1 inch of the edge of the crust free from pizza sauce. Sprinkle cheese on top and any remaining toppings (this is when you should add cooked toppings like pepperoni). I placed most of my cheese in the gaps between the toppings, but if you like a lot of cheese, you can use more than 1 cup and spread a full layer of cheese over the crust, but it will cover your toppings.
- Place pizza back into the oven and cook for 5-7 minutes or until cheese is melted and toppings are fully cooked. Slice and serve.
Notes
- Recipe from Plain Chicken
- The original recipe used a 10 x 15 inch pan, which is the size used for sheet cakes, but is smaller than the standard cookie sheet. I don't have that size pan so I used a standard half sheet cookie sheet which is 12 x 18 inches. The recipe still works, the crust just won't reach fill to the edge of the pan. I don't recommend using a 9 x 13 inch baking pan. This is too small and your dough will end up being thick and more soft and not as crispy.
- Make sure to add a lot of toppings before baking the crust. This will weigh down the crust, otherwise it will bubble and puff up quite a bit if there is no weight. After the first bake, your crust will look uneven from it puffing up where there are no toppings, but once you put on the sauce and cheese, it will weigh down the pizza crust.
- Make sure to bake the crust until medium brown and crispy on the first bake. This will help keep the crust from getting too soft after you add the tomato sauce.
- Nutrition estimate is for the pizza dough only and does not include optional toppings and cheese.
Serving: 1slice, Calories: 56kcal, Carbohydrates: 9g, Protein: 3g, Fat: 1g, Saturated Fat: 0.4g, Sodium: 114mg, Fiber: 0.4g, Sugar: 1g, NET CARBS: 9
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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