Author: 
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".
I made this last night. The texture and loft were wonderful—far better than I expected. I suspect it would have tasted lots better if I hadn’t accidentally used vanilla yogurt. Lol! Not all the pizza toppings in the world could keep that sweet vanilla flavor from coming through. Luckily, I had cut the ingredients in half and only made one. Planning on making it again soon with plain yogurt, but my daughter-in-law suggested the vanilla yogurt crust might be great as pizzert with cinnamon sugar. 😂
Now that’s funny right there! I bet a dessert pizza would be great too though! Glad it worked out!
I have only made pizza dough using Greep yogurt before. Are you using regular plain yogurt? Whole milk or 0%fat? I am intrigued. Looks great!
Hi Jen! I just use regular homemade yogurt with whole milk. However, I’ve had people make this successfully with kefir, greek yogurt, and low fat yogurt too! It’s a pretty forgiving recipe. Enjoy!
Are you able to knead the dough by hand?
Hi Eva! I haven’t tried it, because it’s such a loose dough, it might be tough. But it’s worth a shot! I would knead by hand for about 1.5 – 2x the recommended time for the mixer.
Is the recipe with whole grain Einkorn flour? Thanks. I would like to use the whole grain one.
Hi Arun! This recipe uses all purpose einkorn, but you can use WG einkorn instead. We grind einkorn flour fresh as well, and use 3/4 cup WG in place of each 1 cup of AP flour called for in the recipe.
Enjoy!
Perfect and just what i was looking for last night :) Now, i would LOVE to do this with my ww einkorn, AND sourdough discard. Have you done with that as well?