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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".
whats a good substitute for yogurt
For this recipe, since the yogurt is a crucial part of the recipe, there wouldn’t be a substitute. However, you might enjoy my regular pizza crust recipe here instead!
I have used Kefir. Just careful on the amount. I used about 8 ounces or so. Came out great.
Awesome to know! Thank you Natalie!
I’ve made this several times. It is the easiest einkorn recipe I’ve made!
Whoo hoo! I’m so glad to hear that Barb!
Is this made with home-milled, unsifted Einkorn, or bought sifted Einkorn? I will mill my own and it will not be sifted. Do I need to do anything different re. mixing?
Thanks so much! Love what you’r doing!
Hello Elisabeth! I used to know an Elisabeth Green way back in the day – we did ren faires together, lol!
This recipe uses all purpose einkorn – but I have made it with freshly ground einkorn as well. The texture is different from AP dough, of course, but the flavor was great! We didn’t change anything as for the mixing, but we DID reduce the amount of flour used to about 3ish cups. If it’s too thick, add a bit more yogurt. If it’s too sticky, add a bit more flour – about a tbsp at a time either way!
Enjoy!
What is the “size” of the pizza crust? I want to try just “one” as never made it before and also only have coconut milk yogurt so don’t want to waste too much if it doesn’t turn out LOL! Will this serving for one make a 12 inch crust? thanks!
Hi Amy! Good call! I’ve never tried it with coconut yogurt, but I feel it would work just fine!
This recipe makes (2) 13″ crusts, so if you wanted to try it once, I would just cut the recipe in half :-) Let me know how it goes!
Victoria it was PERFECT!!! I have only made pizza dough once before and never with einkorn, let alone yogurt, ha! I used the plain coconut yogurt and there was no flavoring noticed. I didn’t want to drag out my kitchen-aid stand mixer so I just pretended my hand was a hook and swirled the dough around for about four minutes… never got shiny but was manageable and as soon as I put a little bit of flour on it it turned into this luxurious velvety dough… I LOVE IT!
I did the little slider so I could get the amount for “one” and my husband was watching and saying we need to buy two pizza ovens as he needs two of these and what else is for dinner… but once he sat down and started eating he was SO excited, satiated and pleased, THANKS so much for such a successful dinner! I am going to post pics on FB :-)
ps: I don’t see an edit button so adding this. I didn’t have enough baking powder… I make my own and ran out of cream of tartar, so I ended up having about 1.5 tsp and so I added a quarter tsp of ginger… guess it worked because the crust was crispy on the bottom but soft in the center
Wow! Love it!! And your pictures looked amazing too! Thank you for sharing them and for letting us know that coconut yogurt will work!!
Approximately how long to you ‘mix’ to get it ‘smooth and shiny’. I ended up adding more flour, because it was quite ‘gooey’. It would be nice to have metric measurements for ALL of the recipe. Just waiting for it to come out of the oven.
Hi Linda, I mix it for about 3-5 minutes. :-) I do have metric measurements on most of my newer recipes, and ALL the recipes in my einkorn sourdough course have metric measurements. Cooking by measurement is not something I enjoy or have ever done personally, so it’s taken me a while to go back and update older recipes :-)