Food Factor: No-Yeast Pizza Crust
by Ms. Natasha Hayne, MSU Extension Service
If you want to make homemade pizza crust but don’t have any yeast, this recipe is for you!
You probably already have all of these ingredients in your pantry. Try using half whole-wheat flour for extra nutrition.
You know I love recipes that allow me to control the ingredients, and this is the perfect example. With fresh crust as your blank canvas, you can create any pizza your taste buds desire. From something simple with olive oil, cheese, fresh tomatoes and basil to a gourmet delight, pizza night can be what you make it!
No-Yeast Pizza Crust
- 1-1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup nonfat or 1% milk
- 2 tablespoons oil
Mix flour, baking powder and salt in a bowl. Stir in milk and oil until a soft dough forms.
Place dough onto a clean, lightly floured surface and knead 6 to 8 times. Dough should feel soft but smooth, not sticky. Shape dough into a ball. Turn the bowl upside down over the dough. Let sit for 10 minutes.
On a baking sheet, roll or press dough into a 12-inch circle.
Bake crust at 400 degrees F for 8 minutes.
Remove from oven and add your choice of sauce and toppings.
Return to oven and bake until light golden brown, 12–20 minutes. Serve hot.
Refrigerate leftovers within 2 hours.
Thanks to Oregon State University Extension Service’s Food Hero program for this recipe.
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