Father and the daughter are the pizza addicts in my family. Period. Whenever I slip off my schedule or feel under the weather he makes an excuse to order pizza from Dominos. And my munchkin goes yelling Yay, Pizza!!! Okay, she is just 2 and half yet don’t judge her by age. She is up for pizza anytime of the day and god knows why. On a serious note when this excuse was made more often it made me worry. Being weak at heart, I couldn’t tolerate to see my family eat something that is heavily processed and made out of inferior ingredients. That is when I seriously started looking at making my own pizza. Around this same time period I had a conversation with one of my nicest friend and colleague at work. She asked me recipes for No yeast Naan and Pizza. I had the No Yeast Naan recipe handy as I make it all the time. But No Yeast Pizza made me curious. I got on my toes and started trying out recipes one after another. The first one I made came out really well but it turned crisper and harder as I left it in the oven to stay warm. Duh!! The second time the crust got really soggy. Blame it on my desire to overload it with toppings. The third time I altered the recipe even more and viola it was super duper hit. Husband is now convinced that we don’t need anymore store bought pizza. And the daughter just needs pizza doesn’t matter where it comes from. Finally, Happy me!!!!
There is a reason or reasons why I call this as the best no yeast pizza dough recipe. Okay, let me ask you. What is your definition of perfect pizza? To me the crust must be soft and chewy yet the bottom of the crust should be slightly crispy. The dough must be flavorful by itself and blend well with all the sauces and toppings. This pizza crust meets all my requirements for a perfect crust. And moreover the recipe has been approved by two of the sweetest kids we know. And the out of focus picture above should give you a hint that we were in hurry to gulp it down. What else proof I need to provide, right?
There is one ingredient in this recipe which you will never find in any pizza base recipes. I always find ways to sneak in essential vitamins and protein in our diet hence I decided to add chia seeds. Don’t get intimidated. You will not even realize that this ingredient exists in this recipe. This is what they call a perfect sneak in.
- (Yields two 12" pizza)
- 2 1/2 cup All purpose flour/maida
- 1 1/4 tsp Baking Soda
- 1 1/4 tsp Baking Powder
- 1 tsp sugar
- 1 tsp salt + a pinch
- 1/2 tsp chia seeds (See notes)
- 1/2 tsp garlic powder (See notes)
- 3 tbsp Olive oil
- 1 cup yogurt
- 2-4 tbsp water
- Pizza stone / baking tray
- 2 tsp Olive Oil
- Barbecue or tomato sauce
- Your choice of veggies/meat ( I have used pineapple, green pepper, onion and olives)
- Cheddar and Monterey Jack or just plain Mozarella
- 2 tsp Dried Oregano
- Pepper powder or Red chili flakes (optional)
- 1/4 tsp Garlic powder (optional)
- In a wide bowl add flour, baking powder, baking soda, sugar, salt, chia seeds, garlic powder. Combine with a whisk
- Add yogurt, olive oil and bring the dough together adding water as necessary. You don't have to knead it at this point. The dough will look clumsy and wet. Cover with a wet kitchen towel and let it rest atleast for an hour. 2-3 hours will be optimum
- After the resting period knead the dough until smooth or when the dough no longer sticks to your fingers. You can refrigerate the dough or use it immediately. I do the later
- How to make pizza?
- Preheat oven to 400 F. Keep the pizza stone in the oven while it gets heated up.
- Dust the countertop/wooden board generously with flour
- Split the dough into two parts. Each makes 12" pizza
- Cover until used
- Place the dough. Pat and roll it as thin as possible around 12". It eventually bounces back. So don't hesitate
- Add 2 tsp olive oil and spread it all over the dough. This prevents the dough from getting soggy when you bake with toppings
- Gently poke it with a fork or your finger. This will prevent the dough from bubbling up.
- Pull the pizza stone out of the oven. Dust it with flour and place the pizza on the stone gently. If you have a pizza peel you can directly slide it on the pizza stone in the oven
- Bake for 5 minutes. As soon as it beeps pull the pizza stone out. Increase the oven temperature to 450 F
- Spread the sauce, cheese followed by veggies and then some more cheese
- Place the pizza stone in the oven and bake it for another 5 minutes @ 450 F
- Add oregano, red chili flakes, garlic powder as desired. Transfer to another plate. Cut it into wedges and serve it hot.
- Roll it as thin as possible. It bounces back immediately. We personally like medium thick crust.
- Chia Seeds: I add this to boost the nutrition content of the pizza. You can ignore or replace with flax seeds or similar ingredients. You can add even a tsp or more
- Garlic Powder: I like the flavor that garlic powder adds to otherwise bland dough. You can add italian seasoning or anything similar to it. I would not shy away from adding garam masala or taco seasoning ;)
- Pizza tastes good when it is hot. I had it the next day warming it up for 20 seconds in the Microwave oven. It still tasted soft,fresh and good as the previous day.
Still Hungry? To satiate your pizza love, check the fab recipes from my Food Network Comfort Food Fest buddies
The Heritage Cook: Gluten-Free Pizza Crust and Homemade Pizza Sauce
Jeanette’s Healthy Living: Easy Turkey Taco Pizza
Devour: Top 5 Pizzas Without Sauce
Elephants and the Coconut Trees: Pepperoni Pizza Puffs
Weelicious: Pizza Balls
Dishin & Dishes: Iron Skillet Chicken Pesto Pizza
Napa Farmhouse 1885: Pizza with Sun-Dried Tomato, Red Pepper and Corn
Red or Green: Pizza with Green Chile, Chicken and Cheese (Gluten-Free)
Virtually Homemade: Individual Cheese Quesadilla Pizzas
Domesticate Me: Grilled Pita Pizza with Prosciutto, Chanterelles, Arugula and a Fried Egg
Food for 7 Stages of Life: No Yeast Pizza Dough
In Jennie’s Kitchen: Easy, Homemade Pizza Dough
The Blue Apron Blog: Our Favorite Pizza Toppings
The Sensitive Epicure: Mini Deep Dish Polenta Pizzas (Gluten-Free)
FN Dish: Homemade Pizza Comfort by the Slice