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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
Enjoy!
Quick and Easy Pizza Dough
Ingredients
- 4 1/4 cups all-purpose flour (500g) (we use einkorn)
- 12 oz yogurt
- 2 tbsp baking powder (we use homemade)
- 1 tsp salt
Instructions
- 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".
Can I use whole wheat einkorn flour
Hi Barbara! You should be able to without issues! If you find that the dough is too thick (which I doubt) then just add a tablespoon of water at a time and work it into the dough until a flexible texture is achieved.
Let me know how it goes!
Really good recipe
I used kefir instead of yogurt and added a bit of water for the dough while it was spinning in food processor. Kiddos and hubby enjoyed.
Awesome, Shanna! I’m so glad! Hilariously, we are making this tonight too. YUM!
How thick should you roll ou the dough?
Hi Kim, we roll this out to fit our pizza pan… slightly smaller… the pan is about 14”.
But you can roll it as thick or thin as you prefer!
Hi! I noticed that the link to make freezer pizza provides a different recipe than the yogurt pizza crust. Can I use this no rise time dough for freezer pizza as well?
Hi Destiny! Yes, we do that all the time, it works SO well!
Oh yay! Thank you for the quick response! I am making tonight and can’t wait to try it!
We made it yesterday, you’ll love it!! Let me know how it goes!
It’s clearly FOUR (4) ingredients, NOT three (3).
Hi JL, salt (and all spices) are universally excluded from ingredient count, unless they are exotic in some way (like saffron).
Sorry for the confusion. Thankfully the addition of salt in the ingredient count really doesn’t change much :-)