Thursday, 20 June 2013

Yeast Free Pizza

If somebody offered me pizza every day, I can safely say I wouldn't refuse; what? you can vary a pizza that much that it could always taste completely different. My Mum has a really bad intolerance to yeast, and yeast is in EVERYTHING. I decided to make a yeast free pizza dough so she could also experience my love of pizza. Parma Ham, Mozzarella, Italian herbs, tomatoes and rocket - perfect!


All you need for the pizza dough is:
260g plain flour
2 tsp baking powder
60ml oil (olive or vegetable)
150ml water
A pinch of salt

For the topping:
1/2 jar Passata
1 pack of Parma ham
1 pack of Mozzarella cheese
1 medium onion, sliced
2 or 3 salad tomatoes
Italian herbs
Salt and pepper, to season
Rocket, to 'decorate'
1 garlic clove, crushed (optional)
A pinch of chilli flakes (optional)

First things first, preheat your oven to 200 (fan) - most pizza recipes recommend 180 (fan) but 200 is better

Mix the dry ingredients in a bowl. Make a well in the middle and pour in the olive oil and water and mix well until a dough forms.

Once the dough has formed. Move it onto a lightly floured work surface. I use a pastry board for ease and it also leaves your worktop clean!

Knead for a couple of minutes

Lightly flour a rolling pin and roll on to a couple of centimetres of thickness. I did might as a rectangle rather than a circle as I was using a rectangular baking tray. TIP: lightly oil the bottom of your baking tray, line with baking foil then lightly oil the top of the foil. It helps to prevent the base sticking

Once the dough is ready, start putting your toppings on. Note: because this dough is yeast free it doesn't need time to rise - normal pizza dough does!

Spread half the jar of passata on the base of the pizza. Curl up the edges of the dough a little to create a crust. Scatter over your sliced onions and sprinkle over a generous helping of Italian herbs, salt and pepper to season. 


Next, add your parma ham

Now the mozzarella, mmm! My biggest pet hate - cheap mozzarella! Only get the good stuff, your taste buds will thank you later!

Slice the mozzarella. I use a whole mozzarella ball - cheesy is good! You can slice it or just rip it, entirely up to you. I tend to slice and rip up those slices for a more rustic look.

And scatter...add more Italian herbs too if you wish!

Sprinkle over chilli flakes and garlic if using.

Just before it's ready for the oven, slice up your salad tomatoes and add them to the pizza. Pop it in the oven for 15-20 minutes until the base/crust is golden and the mozzarella has melted.

BOOM - look at that bad boy

Add the rocket to the top and serve.


I always make a little side salad to accompany pizza (and sweet potato wedges if I'm feeling greedy!)



Such a simple recipe and an easy way to impress your hungry friends and family. I'll post another pizza recipe at some point using yeast pizza dough but honestly, this yeast free one is beautiful and light and I'm not sure I'll make a yeast pizza dough anytime soon now I've tried this!

N xo

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