Pizza. Everyone loves pizza, right? I mean, comeon... it's PIZZA!
And homemade pizza is the best pizza you'll ever have! Normally we make this traditional yeast pizza and freeze them for a quick dinner.
But recently something terrible happened! I didn't have one in the freezer and we were all CRAVING pizza!!
Since we have committed to eating the best versions of our favorite foods for health and money savings, I knew ordering a pizza was out of the question (not to mention those pesky processed dairy and wheat allergies we have to deal with).
So I quickly scanned the recesses of my brain to try and come up with a solution!
Quick and Easy, No Yeast Homemade Pizza Dough
I've been doing a lot of work with sourdough recently so the idea of natural fermentation and breads was fresh on my mind... so I decided to try yogurt as a quick rise solution for my pizza woes!
Much to our delight, it worked perfectly! As a result, we haven't made our traditional pizza in a while... though I know we will get back to it eventually!
In the meantime, this homemade pizza dough is perfect for a busy night, or for someone who is just learning how to make pizza dough!
It is very forgiving and can be made with einkorn flour or any wheat flour!
Freezing Homemade Pizza
Just as with our traditional pizza recipe, this pizza can be prepped to the point of being oven ready (on a pan is preferable), wrapped and frozen unbaked.
To bake, simply remove all the outer wrappings and place the pizza in the oven as if it was freshly made! Bake for an additional 2 minutes, if needed.
STEP BY STEP GUIDE TO FREEZING HOMEMADE PIZZAS
Quick and Easy Pizza Dough
- 3.5 cups flour (we use einkorn)
- 12 oz yogurt
- 4.5 tsp baking powder (we use homemade)
- 1 tsp salt
- Combine all ingredients in an electric mixer bowl. Using a dough hook, mix the dough until smooth and shiny.
- Separate dough into 2 parts, rolling one at a time on a floured surface.
- Transfer to a lined pizza pan (we use parchment paper). Repeat with other half of dough.
- Dress the dough with whatever toppings you enjoy.
- Bake at 425 for 15-17 minutes or until a bit darker than "golden brown".
I have tons of whey in my freezer (the liquid from draining yogurt in order to make “yogurt cheese”). Have you ever tried that in place of the whole yogurt? My only use for it so far has been as a starter for my vegetable ferments.
Hi Diane! I haven’t tried whey, but I have used kefir and sour milk. I’m not sure how it would work, but you might as well try it once and see! Maybe with a half batch? You will need to increase the flour a bit, since the whey will be more liquid than the yogurt. Let me know how it goes!