I woke up this morning with a yen for pizza. I often lack the patience for recipes that involve yeast, so I decided to see if pizza crust could be made without it. Much to my delight, the internet yielded a wealth of yeast-free crust recipes. My mind was made up: I’d make some pizza for supper, and then some breakfast pizza for the morning!
I found that the recipe I used for crust was too dry and crumbly at first, so I added a bit more oil and found it stretched a lot easier; the alteration is reflected in my recipe below. Even with the added oil, the result is a dough that’s really more akin to biscuits than bread, but in this case that’s what won my mother — not a big pizza fan — over. When you’re in a rush, are unable to eat yeast for health reasons, or you just don’t feel like dealing with it, this crust is a great way to get your pizza fix. In addition, it makes for a great breakfast pizza!
I made three pizzas in total: two white garlic with chicken (one of which had sweet bell peppers, and the other, artichoke hearts and black olives) and one large breakfast pizza. For the first two, I sauteed cubed chicken thighs in olive oil, garlic powder and parsley, and added basil and oregano to the crust — about 1 tbsp each. For the latter, I whisked five eggs with a splash of milk, poured it over the crust, and topped with cheese and bacon.
Yeast Free Pizza Dough
2 c. flour
1 t. salt
2 t. baking powder
2/3 c. water
1/2 c. vegetable oil
Mix flour, salt, baking powder, water and oil. Press onto pizza pan or stone (I used a cookie sheet.) Bake at 425 degrees for 5 min. Take out, add sauce and toppings and bake an additional 15 minutes until cheese is bubbly and brown.