No-yeast pizza crust – Jamie Oliver

When fasting with youth it is hard to get them motivated- the lack of “fun” food often puts them off. Say the word Pizza, and my kids are all ears.

This recipe is from Jamie Oliver’s cook book, I love his creativity. Also because it’s Jamie we know it’s a dependable recipe – I have never had a Jamie recipe fail…. truly amazing. The whole thing takes less then 30 min to make. Be aware this is more of a biscuit texture not the traditional bread dough. But this dough can also be used for Daniel fast friendly focaccia or even the start of a great baked fruit dessert.

When making this pizza Daniel fast friendly – omit the cheese – Look for tomato sauce with no sugar added, and natural or organic ingredients or make your own using tomato purée base.

  • 2 cups (250 grams) all purpose, spelt flour or whole grain flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • Water
  • 3 Tb of quality tomato sauce.
  • Choice of toppings, fresh veg. Peppers, onion, tomato, olives, cheese etc
  • Preheat oven to 475F
  • Whisk the flour, baking powder, and salt together in a mixing bowl. Measure out a cup (250ml) of water, and slow add, while stirring, just until a soft dough comes together. I usually need between a 1/2 and 3/4 of a cup. If the dough is too wet, add a bit more flour. If the dough is dry and won’t come together, add more water slowly.
  • Turn the dough out onto a lightly floured surface and knead for a minute or two until it becomes smooth and elastic. Flour your hands if they’re sticking. Cover loosely with plastic and set aside.
  • Heat a 10-inch cast iron skillet (or other similar skillet that can to into the hot oven) on medium high with about a tablespoon of olive oil. Lightly sauté veg Like peppers, onions, olives, and tomatoes and stir fry for a few minutes. Remove everything to a plate.
  • Put the dough into the same pan and pat it out to the edges with your fingers. Lay down a thin layer of tomato sauce then put the toppings on and spread them out evenly.
  • Bake for 10 – 15 minutes or until crisp and golden. Slide out of the pan to slice.

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