Saturday, January 21, 2012
Yeast-Free Soaked Pizza Crust
This is an adjusted recipe from easypizzacrusts.com.
2 C Flour*
1 Tbl baking powder
1/4 teaspoon Real Salt
1 Tablespoon oil**
2/3 C water
1/3 C yogurt (or kefir or whey or clabbered/soured milk)***
The night before (or that morning - it needs an 8 - 12 hour soak) mix all EXCEPT the baking powder. The next morning, or when you are ready to bake it, mix in the baking powder and knead it just until it is fully incorporated. Slightly oil or grease a pizza pan and flatten it out from the center to the edges. Add pizza toppings. Bake at 400F for 18-20 minutes.
I baked mine ahead of time and froze it just because that's how the timing worked out. I've used the original unsoaked version of this recipe and would bake it along with the desired toppings and it worked fine. So, there's no reason why this wouldn't work out baking directly with the toppings on it as well.
* I tested it using all whole wheat and all white whole wheat. White whole wheat turned out more to our liking.
** You can use any liquid oil that you prefer. I used Hain's other brand "Hollywood" because it's what I could get at the time. Melted coconut oil should work well also.
*** Only use clabbered or soured milk if you are using fresh farm milk. Regular milk from the store will just go bad if left out to clabber or sour and isn't safe to consume.
This recipe is part of Kelly's Real Food Wednesday:
It is also part of the Old Fashioned Recipe Exchange: