Tuesday, December 7, 2010

Simple & Quick Pizza Crust

I use this recipe every time I need something quick for pizza preparation. It reminds me of a biscuit crust. This recipe makes enough for a good thick crust for a cookie sheet size pizza. If you want thin and crispy use this recipe for two sheets or make half the recipe.

We had this last night topped with marinara sauce, spinach, broccoli, garlic, onions, and sliced tomatoes, and a sprinkle of oregano. My children loved it. (See added edited note about photos.)

Simple & Quick Pizza Crust

4 cups whole wheat (or other whole grain) flour, also works with gluten-free flour!
4 teaspoons baking powder
2 teaspoons salt
1/2 cup olive oil
1 1/3 cup water

Mix all ingredients together in a bowl. Prepare your pizza pan by oiling it. I use coconut oil. You can use cornmeal to flour it if you like as well. Spread, roll out or pat into pan. When rolling, use a glass tumbler to roll right in the pan. Prick with fork. Bake at 350 degrees for about 10 minutes, without toppings (or only 5 minutes for a thin crust).

Remove from oven after pre-baking. Then add toppings as desired and bake for an additional 10 minutes or until done. Be sure to watch the thin crust to make sure it doesn't burn on the bottom.

Edited to add: the option of a gluten free crust will work with this recipe. I have now made this successfully at least three times this way. And it is still like a biscuit crust. The photo above shows the gluten-free crust dough waiting to be put on my sheet to prebake. Here it is starting the prebake.

 And then of course, afterward...

So good!
Toppings in the photos: my daughter's pizza sauce, garlic, onions, 3 colors of local bell peppers, a kale and spinach chopped mix, and my favorite - Kalamata olives!