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Mini Yeast Free Pizzas and Pizza Sauce

In my saga to not use yeast for a while, to give Kirk’s stomach a break, I came across these recipes in Kids’ Fun and Healthy Cookbook. They were winners, the pizza sauce was very flavorful. the pizza crust soft and I can’t say I missed the traditional yeast dough. And hey, it pulled together in minutes. Great for last-minute pizza making! No need to plan it out.

They were both slightly adapted, making them even easier. The pizza sauce I blended smooth allowing a quick cook time, no simmering needed.

Enjoy and go have pizza this weekend!

And PS: The book is neat – older kids will really enjoy it!

Mini Yeast Free Pizzas

Ingredients:

  • 3 cups self-rising flour (see below)
  • ½ tsp fine sea salt
  • 2/3 cup low-fat milk
  • ¼ cup extra virgin olive oil

Directions:

Since I don’t keep self-rising flour around I made my own: I mixed 2 cups all-purpose flour and 1 cup white whole wheat flour with 3¾ tsp baking powder and ¾ tsp fine sea salt, whisk until mixed.

Preheat the oven to 400° and line 2 large baking sheets with parchment paper.

Add 2¼ cups of the flour to a mixing bowl with the salt, make a well and add the oil and milk, stir until mixed.

Lightly flour a work surface with the leftover self-rising flour, knead the dough for a minute. Cut into 4 wedges. Roll out to about 6 to 7″ across and place 2 circles on each baking sheet. Top each crust with ¼ of the pizza sauce, add toppings and cheese as desired (I oven roasted mushrooms, bell peppers and onions till golden, topped with shredded natural mozzarella). Bake for 10 minutes or until golden on top (I baked all 4 at once, flipped the sheets at 5 minutes in).

Serves 4 hungry peeps.

Pizza Sauce

Ingredients:

  • 2 Tbsp extra virgin olive oil
  • 1 tsp garlic, minced
  • 14.5 ounce can diced tomatoes, drained
  • 1 heaping Tbsp sun-dried tomatoes, packed in oil
  • ½ tsp sugar

Directions:

In a high-speed blender (such as a Vitamix) process the tomatoes, sun-dried tomatoes and sugar until smooth.

Heat a medium saucepan over medium heat, add the oil and garlic, saute for a minute. Stir in the tomatoes and let heat through till bubbling. Take off the stove and let cool. If making in advance refrigerate, remove 30 minutes before making the pizzas and let warm up to room temperature.

~Sarah

Proudly made with our Vitamix Blender:

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  1. […] also made up a batch of my No-Yeast Pizza Crust and made two […]

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