We have become fans of this 15 min no yeast pizza at home! I think we eat pizza at least 2 to 3 times a week, for lunch, snack or dinner. Although it is true that I love yeast pizzas, there are times when I have neither the desire nor the time to wait for the dough to rise and spend an hour in the kitchen. So this is my version of super fast pizza.
If you are also a fan of pizza check out my sweet potato pizza bites, they are delicious and also very easy to make.
Of course you can use any topping you like, I just love mine with bell peppers, because roasted they taste delicious and because they are incredibly healthy (1) loaded with vitamins, minerals and fiber.
Let’s go!
Nut-free, sugar-free, Vegan
Yield: 1 medium-big pizza
Time: 15 min
Ingredients
2 cups (200 gr) wheat flour
2 tsp (8 gr) baking powder
½ tsp salt
1 Tbsp (15 ml) extra virgin olive oil
¾ cup (200 ml) vegetable milk
Suggested Toppings
Vegan mozzarella cut into slices
Passata/tomato
1 red bell pepper cut into strips
Oregano and Italian herbs
1 handful of cherry tomatoes
1 onion cut into rings
Directions
1. Preheat oven to 180C.
2. Mix the ingredients of your dough in a bowl and work the dough for a few minutes until you get a ball that is neither very sticky nor very dry (adjust with milk if it is very dry and with flour, if it is too sticky)
3. Flour a clean surface, place the dough on it, and with a rolling pin work the dough giving it the shape you want.
4. Transfer the pizza base to a nonstick pizza base or large baking tray. Cover with your toppings (first spoon the tomato, after the mozzarella and then everything else).
5. Bake for about 10-15 min or until you see that your pizza starts to get golden brown and the mozzarella is melted.
By the way…
If you don’t have a rolling pin, you can use a bottle (I used a bottle of wine) or a long cucumber for example, or you can simply do it with your hands.
If for a strange reason you happen to have leftovers you can simply cover it in an airtight container in the fridge for 1-2 days.
You can also double or triple the amounts and freeze the doughs. Slip plastic wrap between them and put them all in a plastic freezer bag. They will last for about 3 months.
