Grayson’s yeast intolerance has really thrown our family for a loop. We have had to rethink EVERYTHING about what we choose to cook for our family and/or what we eat out. Yeast is, unfortunately, one of those things that is seemingly in EVERYTHING. Things aren’t labeled “yeast free” and just because it’s gluten free does NOT make it yeast free. That’s why I decided to search for a yeast free flatbread pizza recipe!
Our family LOVES is pizza. One night, we all wanted pizza and I was EXHAUSTED. I thought “Oh, I’ll just order some. Easy.” WELL. I looked online at EVERY SINGLE PIZZA COMPANY and read through the ingredients of EVERY SINGLE TYPE of crust out there. All of them have yeast. Every. Single. One. Of. Them.
I expected it with most of them – duh – but I was hoping for at least ONE of the thin crusts to be yeast free. They’re not.
So I decided to make it from scratch. It’s not the first time I’ve made this type of pizza for my family – and they love it. Truly, it’s really not THAT much work… I was just so TIRED.
Please note…
I found the original recipe at Macheesmo blog. The original recipe looks delicious, however, it will not work for any person in my family other than me because they’re PICKY. Especially my kiddos. So, I’ve adapted it to meet my family’s picky taste buds. PLEASE NOTE – THE BASE OF THIS RECIPE CAME FROM THIS BLOG. I want to be sure I give credit where credit is due and this person has a great base!
Like I said, I did change a few things to make it meet OUR picky palettes!
- I added garlic olive oil to the crust because we love garlic. Since we weren’t putting all of the flavorful toppings on the pizza that it left the crust sort of bland. Garlic made a huge difference!
- I didn’t poke holes into the crust like the original recipe called for. I honestly just forgot about it the second time but stuck with it because we all liked the second go around so much better.
- And – obviously – we used WAY different toppings than the original recipe did.
I feel like this could be easily changed to a gluten free flatbread pizza recipe… but I honestly haven’t tried. So, if you try it with gluten free flour, let me know how it is!
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Ingredients
- 4 cups all-purpose flour (You can sub for gluten-free!)
- 2 teaspoon baking powder
- 2.5 teaspoons of salt
- 1 cup water
- 2/3 cups of milk
- 4 tablespoons of olive oil (Plus extra for the topping portion)
- Garlic Powder
- Pizza Stone
- Pizza Sauce
- Toppings of Choice (Mozzarella, pepperoni, mushrooms, black olives, etc.)
Instructions
- Preheat your oven to 425 degrees F.
- Mix the flour, baking powder, salt, water, milk, and 4 tbsp olive oil in a bowl.
- Use your hands to mix it together thoroughly. If it’s too sticky – add a bit more flour! You’re going to want it to be a nice “doughy” consistency.
- Let the dough rest for about 5 minutes or so. During this time, mix some olive oil and garlic powder in a bowl. This is going to be used to flavor the crust of your pizza… so you can use the garlic according to taste!
- Divide the dough into four sections (or more/less depending on how many pizzas you want to make!)
- Put some olive oil on the pizza stone. This helps your pizza not stick to the stone – believe me, it’s IRRITATING when that happens!
- Roll out your pizza dough. Thickness depends on your preference – I usually do it pretty thin!
- Add the garlic olive oil mixture to the top of your pizza dough evenly throughout the entire top. I don’t overdo this part – I just add enough to have a nice thin coating!
- Add your pizza sauce to the dough followed by cheese and then your toppings.
- Bake your pizza for 15 minutes or until the cheese has melted and is starting to become brown and bubbly. The “doneness” of your pizza is completely your preference.
Notes
- I have a picky little eater that HATES pizza sauce. So, we make her “cheesy garlic bread”. Basically, it’s the same recipe above except without the sauce. She LOVES it.
- There may be a tiny bit of leavening in the baking powder. My son, the reason we tweaked the original recipe and made this for our family, is sensitive to yeast and so we took it out of his diet. However, the amount of leavening in this recipe does not bother him. If you have a yeast ALLERGY, I suggest that you research the amount of leavening in the baking powder prior to making it.
- Also, the cook time is 15 minutes per pizza (in case you were looking at the total time that I put on this recipe). It may take you longer than 15 minutes if you are making multiples pizzas. It takes my family about an hour to cook all of the pizzas.
