We love a good pizza in our house and when we don’t order in, we make our own! I’ve been making this yeast-free pizza dough for years and found that it makes for a good base for any kind of topping and gives a nice thin crust.
I call this the “Kitchen Sink Pizza” because we like to use all sorts of toppings on and experiment with different flavors. I typically use leftovers as well to help clear out the fridge. On this pizza, we used smoked brisket that I had smoked a few days earlier along with some sautéed peppers, sliced tomatoes, store-bought marinara and three different cheeses (mozzarella, cheddar, and provolone) since we didn’t have enough mozzarella to cover the pie.
Other ideas include pepperoni with black olives and jalapeños, salami with goat cheese, spinach, and peppers, or chicken with mushrooms and onions. The combinations are endless. Enjoy!
Yeast-Free Pizza DoughCourse: Dinner, LunchCuisine: Pizza
1 1/3 cups Flour (plus a sprinkle to roll-out dough)
1 tsp Baking Powder
3/4 tsp Salt
1/2 cup Milk
3 Tbsp Olive Oil
- Pre-heat oven to 400 degrees.
- Combine dry ingredients in a bowl and stir in Milk and 2 Tbsp of the Olive Oil.
- Turn dough out onto a lightly floured surface and knead until formed into a ball.
- Roll out dough with a rolling pin until desired thickness is reached. Dough will still rise a bit so you’ll want this pretty thin.
- Transfer to a flat baking sheet or pizza stone and brush on remaining 1 Tbsp. of Olive Oil.
- Bake in oven at 400 degrees for 8 minutes. Remove from oven, top with desired toppings, and bake for another 10 to 20 minutes depending on thickness of crust.