Sally-Ann Creed’s Yeast Free Pizza

Sally-Ann Creed’s Yeast Free Pizza

What you need:

·         2½ cups Creeds Stoneground flour
·         2 teaspoons Creeds baking powder
·         ½ teaspoon Creeds Himalayan salt
·         handful grated parmesan (optional)
·         ¼ cup Creeds extra virgin olive oil
·         ¾ cup water or milk

What you do with this:

– Preheat oven 200°C.
– Put the flour, baking powder, salt and parmesan in a large bowl and make a well.
– Pour in the olive oil and water. Mix with a spoon or your hands until the dough comes together. Tip onto a surface and knead briefly adding extra flour if needed to create a smooth dough.
– On a floured surface roll out into a large 5mm thick pizza base or into several small bases.
– Place on a baking tray or hot pizza stone. Brush with olive oil, spread with tomato sauce or paste, and scatter with grated cheese. Add toppings to your liking and bake for 15-20 minutes until the base is crispy and cheese is melted.
– You can leave out the cheeses, or place crumbled goat’s cheese or feta on instead.

Pizza toppings

·         tomato sauce, pesto
·         grated cheese – edam or mozzarella are best
·         pineapple, mushroom, red pepper, grated zucchini
·         feta, blue cheese, brie (for a very cheesy pizza!)
·         cooked veggies – broccoli, spinach, roast pumpkin
·         salmon, tuna, bacon, chicken
·         chopped fresh herbs
·         grated carrot mixed with grated cheese

Variation

– Substitute ½ the flour with different flours such as whole meal, rice, cornmeal or buckwheat.
Note: Water quantity may need to be adjusted as they absorb more water especially corn and whole meal flour because of their high fibre content.

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