Yeast-Free Pizza Dough
1 1/2 C each all-purpose flour and whole wheat flour
1/4 C cornmeal
2 tsp baking powder
1 tsp salt
1 1/2 C water (sometimes takes a little more–I don’t know why)
Combine the dry ingredients first, add the water, then mix together with your hands. When it’s at the right consistency, the dough will easily come away from the side of the bowl and form a ball. Press onto a non-stick cookie sheet or pizza pan. Bake the crust for 10-15 minutes in a 400 degree oven.
Add the toppings of your choice and bake for another 15 minutes. I spread on a tomato sauce with Italian spices first. Then I pile on slices of onions, tomatoes, green peppers, and zucchini (I put the zucchini on top). I don’t have a pizza pan, so I actually use the back of my cookie sheet. That way I can slide the pizza onto the oven rack for the last few minutes of baking in order to get a crispier crust.
kwvegan vegan – Coutesy – www.fatfree.com
Hi! I love pizza and in my home town there was a pizza place that had a unique pizza crust. The crust was like dryed french bread it was about 1/4 inch thick. When you bit in to it, it would crunch like garlic bread and have the same tast as crispy french bread that had been tosted under a broiler, but the edges where still white not brown. This pizza it was so good. I have tryed to come up with a copy of this and tryed all kinds of combination but I still cannot make it with that kind of crunch. The slices also where very firm you could bend it and here the crunch like dryed french bread. I am hopping some one might have the secret to making this pizza crust. Thanks, Jon
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