No Yeast Garlic Pizza … the simplest and one of the most quick pizzas I’ve ever made, and I’ve made a few! This one is part wholegrain, requires no yeast and therefore barely any proofing/rising time!
I’ve had a ton of no yeast pizza dough requests in the past month. With pantry supplies like yeast running thin as we stay under #lockdown, ordering in currently not the most popular choice. Also, I do know that for some taming yeast is not always easy. It was frightening for me when I first used yeast years ago.
This Cheesy Garlic, Walnut & Rosemary Soda Bread above is another quick ‘No Yeast’ bread I recently shared. Breads like these are great for beginners, as also great if you don’t have the time to go through a lengthy process, or simply just don’t have the luxury of time to wait for the dough to proof.
Limited time on hand to experiment and kids at home definitely needs a quick pizza recipe. It tasted as good as it looks and was ready in next to no time.
Since I’ve baked for years, I always have yeast on hand, still do. My current sourdough obsession has seen me feeding starters and trying to figure out wild yeast.
However, I’d completely forgotten the ease of a ‘simple quick no- planning required’ pizza.
We really enjoyed this a few days ago and received so many requests for the recipe when I shared it in stories on Instagram. Sharing the recipe for all those of you who messaged me there, and for you too.
I’ve included my way to a pizza sauce too, even though there are a million ways to get there. Also a quick vinegared chili recipe to top your pizza with if you don’t have jalapenos on hand. I prefer these to the jarred jalapenos in any case.
I also sometimes do these really quick mini pizza bites and am torn between which is more fun, the large pizza or these little babies!
And of course, this cast iron wok to bake pizza in has been my best buy from @amazonindia #NOTSPONSORED. I love the cast iron pan to bits as it goes easily from the stove top to the oven. I use it for just about everything. Brownie cookie tarts, mini stove top pizza bites, stir fried veggies, browned onions, oven roasted okra from Ottolenghi, fried chicken… You name it, it’s in my pan!
I hope you are keeping well. We’re in this together and that’s the only thing that keeps us going. Take care! #staysafe#stayhome
Catch me on Instagram if you’re there.
Do tag me on passionateaboutbaking on Instagram if you try a recipe, or follow me if you like! I’d love to connect with you.
No Yeast QUICK Garlic Pizza
Ingredients
- 1 cup all purpose flour {maida}
- 1/2 cup whole wheat flour/aata
- 1/2 cup quick cooking oats
- 1 tsp baking powder
- 3/4 tsp salt
- 4 cloves garlic minced
- 2 tbsp extra virgin olive oil
- 3/4 -1 cup Water
Instructions
- Place everything but the water in bowl of stand mixer {or in a large bowl} and mix evenly. Add about 3/4 cup water, and begin kneading to bring together a soft and elastic dough. Add more water as required. I kneaded it for about 7 minutes in my stand mixer.
- Turn into a lightly oiled bowl and form a smooth ball. Cover with a damp cloth and rest for 20-30 minutes.
- Preheat the oven to 220C/200C if using a tray
- Roll out to about a 12" circle. I placed the ball of dough into my 12" cast iron skillet (parchmen lined) and gently pushed it outwards with my fingertips to make the base, pushing slightly up at the edges. Drizzle with a tbsp of extra virgin olive oil and bake the base for about 20 minutes.
- Top with your favourite pizza sauce, toppings of your choice, then scatter over grated mozzarella.
- Return to oven and bake for about 15-20 minutes until the top is lightly coloured and the cheese melted.
Toppings
- I blanched cauliflower and broccoli florets for 2 minutes and drained. Used them with sliced onions as topping since that is all I had on hand. Once baked, scatter over vinegared fresh chilies.
Oven roasted tomato pizza sauce
- Half the tomatoes and put them facing upwards into a baking dish {I do a large batch}. Add cloves of washed unpeeled garlic, sprigs of fresh rosemary {or dried}, sliced onions. Drizzle over with extra virgin olive oil, Himalayan pink salt & pepper. Since these are local tomatoes from my little patch, they are quite watery. I covered the baking dish with foil and slow cooked them for an hour. {I normally do this while the oven is preheating for sourdough bread}. Once cool, remove the skins of the tomatoes and cloves and reduce the sauce on the stove top, breaking the tomatoes with the back of the spoon as you go. If your tomatoes are plum or roma, you could skip this step. We are looking for a chunky sauce which isn't watery. Cool and store refrigerated in a glass jar.
