No-Yeast Pizza Dough with Whole Wheat

Long name for a simple recipe.

Amidst my awkward we're-moving-so-use-up-what-we-have-in-our-cupboards stage a couple weeks ago, I found myself with all of the essential pizza ingredients...except for yeast.
My favorite whole-wheat pizza crust recipe calls for yeast, but I didn't have time to run to the store.

So, after googling around a bit, I found a recipe on cooks.com and adapted it to my liking.
This recipe provides more of a soft, bread-y crust, rather than a thinner, crispier crust.

Given the choice, I would choose my yeast recipe over this, BUT, if I find myself in another
pizza-craving, hopeless, yeast-less circumstance,
this will be my go-to!

Make this crust for a yummy Zucchini Pesto Pizza!

(If you're more of a soft-crust fan, this may end up being your favorite.  To each his own.:)
*This is my most popular recipe!  Let me know how you like it!

No Yeast Pizza Dough with Whole Wheat

Makes 1 pizza crust

Inspired by Cooks.com

1 1/2 cups regular whole wheat flour

1/2 cup white flour

1 tsp garlic salt

2 tsp baking powder

3/4 cup water

1/4 cup olive oil

Preheat oven to 400. Combine all ingredients together in a bowl and knead by hand in bowl for about 2 minutes. Place onto baking sheet and press out into desired shape (thinner crust works better for this recipe). Bake for 5-10 minutes (depending on how thick it is). Take it out, add sauce and toppings, then bake for another 8-10 minutes, or until toppings are cooked and edges of crust are lightly browned.

Zucchini Pesto Pizza

Remember how I'm temporarily living in an apartment with a closet-sized kitchen without several essential cooking appliances?

Well, last weekend I have this delicious pizza idea. So I chop up the toppings, mix up the dough, pour the dough onto the counter...and have a heartbreaking realization.

My rolling pin is roughly 1200 miles away in the drawer in my kitchen...

my dear, dear kitchen that I didn't know how much I loved until I moved.

So what do you do without a rolling pin?

You use your hands.

Yes, I painstakingly used my palms and fingers to "roll out" (squish out) the pizza dough.

But trust me, friends.

It was worth every single squish.

It's worth it for the basil-y garlic-y pesto, tender veggies, fresh mozzarella, and crispy whole-wheat crust.

You have to try it.

(This is one of those recipes where you don't have to measure the toppings exactly. Use however much you want!)

Zucchini Pesto Pizza

8 servings

1 recipe whole-wheat pizza dough (I love this one)

6-8 oz basil pesto

1-2 cups fresh, roughly-chopped spinach

1 small zucchini, thinly sliced

1 large tomato, thinly sliced

1 cup sliced mushrooms

1/2 cup sundried tomatoes

8 oz buffalo mozzarella, sliced

grated parmesan cheese, for sprinkling

Roll (or squish) out pizza dough, bake at 450 degrees for 3-4 minutes, then slather on the pesto and layer the rest of the toppings, sprinkling parmesan cheese on top. Bake for another 8-10 minutes.

Whole Wheat Pizza Crust

To me, the words "homemade pizza" say fun-filled family Friday night (how's that for alliteration? My 9th grade Honor's English teacher would be proud.)! This crust recipe comes from my dear mother, a true homemaker icon. Not only is this pizza crust oh-so-tasty and healthy, it's also super fast to make! Tonight I made Shaved Asparagus Pizza from Tasty Kitchen with my mom's whole wheat crust (pictured above). Can you say Mmm-Mmm?! This way, with whole wheat and veggies, you can eat pizza and nix that gross "pizza hangover" feeling!

*Note: You can also try my Yeast-Free Pizza Dough with Whole Wheat

1 1/4 cups regular whole wheat flour

1/4 cup white flour (Or use 100% whole wheat white flour for all of the flour)

1/2 tsp salt

1 Tbs yeast

3/4 cup very hot water

Combine flours, salt, and yeast. Add hot water until the dough forms into a ball (it will be quite moist). Knead the dough for about 1 minute, then let rest on floured surface for a few minutes (just while you get the yummy toppings ready). Roll out to a diameter of about 13-14 inches.

Softer crust: Add your favorite toppings and bake at 450 until crust begins to brown (about 15 minutes).

Crispier crust: Bake crust at 450 for 3-5 minutes (depending on how crispy you like it), then add toppings and continue baking for another 10 or so minutes (again, depending on how crispy you would like it).

*I like to spread olive oil on the crust before putting sauce & toppings on, and also sprinkling seasonings (ex: garlic powder, oregano, italian seasoning) and grated parmesan cheese on top!