Thin & Crispy Flatbread Pizza (without Yeast)

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Thin & crispy Pizza crust made without yeast. No rising time and it takes about 30 minutes to make this pizza from start to finish.

The title of this post and dish, Flatbread Pizza, is a little misleading. Pizza is a type of flatbread and it’s like saying Chai Tea. But since the theme of the week is ‘flatbread’, I wanted to mention it in the title too. This thin & crispy flatbread pizza is made without yeast and is leavened only with a small amount of baking powder.Recipe is from Food Network magazine. I had dog eared the page the minute I saw it. My kids love pizza , which is why I have quite a few different pizza recipes on the blog.

Today’s thin & crispy crust flatbread pizza is probably the easiest of all. It needs no yeast and no rising. It’s like a giant roti (Indian flatbread), topped with cheese and then baked into a pizza.

I love thin crust pizza, thick and deep dish don’t appeal to me — they seem to be too doughy. I like to enjoy the cheese and the yummy toppings and not the bread like crust. So this thin & crisp pizza crust is just perfect for me.

My crust got a little too dark in spots, I guess I rolled it out too thin. So make sure that the crust is evenly rolled out to about 1/8 inch. Also all ovens are different, so start checking the pizza after about 8 minutes.I topped the pizza with tomato sauce, cheese, steamed broccoli, pickled jalapenos and some chickpeas. I wanted some kind of a protein on the pizza to make it a meal.

Print Recipe

Thin & Crispy Pizza

Thin and crisp Pizza crust made without yeast. No rising time and it takes about 30 minutes to make this pizza from start to finish.

Prep Time15 mins

Cook Time12 mins

Total Time42 mins

Course: breads

Cuisine: Italian

Servings: 2 inch

Author: Pavani

Ingredients

• 1 cup all purpose flour
• 1 cup Wholewheat flour
• ¾ tsp baking powder
• ¾ tsp salt
• ¾ cup water
• 3 tbsps extra virgin olive oil

For Toppings:

• 2/3 cup pizza sauce
• 1½ cups mozzarella cheese Low-moisture , shredded
• 2 ~ 3 tbsps Parmesan cheese , grated
• 1 cup broccoli florets, steamed
• 2 ~ 3 tbsps Pickled Jalapenos
• 1 cup Chickpeas Cooked
• 2 tbsps basil Fresh leaves

Instructions

• Preheat the oven to 450°F. Put a pizza stone or an inverted baking sheet on the lowest rack.

Make the dough:

• In a large mixing bowl, combine flours, baking powder and salt. Add olive oil and water to make a shaggy, sticky dough.
• Turn it out onto a lightly floured surface and knead into a smooth and elastic ball, about 2~3 minutes.
• Divide the dough in half and shape each half into a flat disk. Wrap each disk in plastic wrap and let rest in a warm place for 15 minutes.
• Take 2 large sheets of parchment and spray them with cooking spray. Place one dough disc between the parchment, oiled-sides in; and roll into a 12~14-inch round about 1/8 inch thick.
• Remove the top parchment and transfer the dough with the bottom parchment onto the pizza peel.
• Spread half of the tomato sauce on the crust and top with the other toppings. Slide the pizza onto the hot stone or baking sheet.
• Bake until crust is crisp and golden brown and the cheese is bubbling, about 10~12 minutes.
• Transfer to a cutting board and sprinkle with basil leaves. Cool 1~2 minutes before slicing. Repeat with the second pizza.

Notes

 

 

Lets check out what my fellow marathoners have cooked today for BM# 69.