NO-YEAST PIZZA CRUST
A tasty, quick pizza crust that uses no yeast.
Provided by Missy
Categories Bread Pizza Dough and Crust Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Mix flour, baking powder, and salt together in a bowl; stir in milk and olive oil until a soft dough forms. Turn dough onto a lightly floured surface and knead 10 times. Shape dough into a ball. Cover dough with an inverted bowl and let sit for 10 minutes.
- Roll dough into a 12-inch circle on a baking sheet.
Nutrition Facts : Calories 112.3 calories, Carbohydrate 16.9 g, Cholesterol 0.3 mg, Fat 3.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 215.8 mg, Sugar 0.7 g
NO YEAST PIZZA DOUGH
Try this easy no yeast recipe for pizza dough using just flour, baking powder, salt and oil. Recipe by Helen Hurrell, mum of BBC Good Food member Eleanor
Provided by Eleanor Hurrell
Categories Dinner, Lunch, Main course
Time 35m
Yield Makes 2 pizzas
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 6.
- Mix together 350g flour, 2 ¾ tsp baking powder and 1 tsp salt in a small bowl, add 1 tbsp oil and 170ml water then stir until it forms a ball. If stiff, add more water, it should be soft but not sticky.
- Knead on a floured surface for 3-4 mins. Roll into 2 balls, then flatten out.
- Add toppings and bake each on a baking sheet for 15 mins.
Nutrition Facts : Calories 352 calories, Fat 4 grams fat, SaturatedFat 0.6 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 2.04 milligram of sodium
BRYANNA'S YEASTED PASTRY DOUGH, NO FAT
and when she says fat free she means it. I am ecstatic. I have hunted for one like this forever. It will not be flaky. If you want flaky, use oil. If you want fat free or need fat free.. here it is. Note I am still working on this one making it. Ok I see I didn't make this clear enough. If there are any problems you can reach the chef Bryanna Grogan at: Her messageboard for Vegetarian/low fat/fat free is at vegsource.com and you can find her main page at bryannaclarkgrogan.com She responds very quickly to questions or problems and can suggest fillings that will work well with this crust. She also is very open about her work. Adapted from a recipe in her book "The Almost No-Fat Holiday Cookbook". Makes a 9" double crust pie or a 10" freeform pie Note: This is per the chef. See the post at the bottom.
Provided by drhousespcatcher
Categories Dessert
Time 30m
Yield 9 inch double crust, 6 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: use regular all-purpose unbleached and wholewheat flour, not pastry flour or bread flour). The potatoes need to be just potatoes, no milk if using "real" mashed potatoes. If using instant mix with the boiling water.
- Mix the warm milk, mashed potatoes, syrup and yeast in a medium bowl or food processor; let stand 5 minutes.
- Add the flour and salt. Knead for 5 minutes or process in food processor for 30 seconds.
- Place the dough in an oiled bowl, spray the top of the dough with a little oil, cover with plastic wrap and let rise in a warm place until doubled (30-60 minutes) OR in the refrigerator for up to 24 hours.
- To make a double crust pie, preheat the oven to 350 degrees F. Divide the dough in half and roll out one half to fit the bottom of a lightly oiled 9" pie pan (you have to oil the pans because this dough has no fat in it-OR use a really good non-stick pan). Don't use much flour when rolling out. Fill the pie and cover with the rolled-out second half of the dough. Crimp the edges together and cut some slits for the steam to escape. Bake immediately (no rising) for 25-30 minutes or until golden. The pie may be glazes before baking with soymilk and maybe sprinkled with coarse unbleached sugar, or after baking with maple syrup or juice concentrate.
- To make a "freeform" pie, preheat the oven to 350 degrees F. Roll the dough out to a 16" circle (use as little flour as possible) and place it carefully on a lightly oiled or good nonstick cookie sheet or 14" round pizza pan. (To transfer the dough, you can cover it with waxed paper and loosely roll it up on your rolling pin, lift it to the pan, unroll and remover the paper.) Make sure there are no holes or excessively thin spots in the dough. Pile the filling in the center and drape the edges over the filling, leaving about a 5" uncovered "hole' in the center, and pleating the dough to make it fit over the filling. This doesn't have to look fancy-after all, it's a "rustic" pie!. Bake immediately (no rising) as instructed for the double crust pie above. Glaze as above, too, if you like.
- Bryanna:It's impossible to make a flaky pastry without fat, but this is a really tender yeasted pastry for pies and quiches-even fruit pies! You can make a conventional double crust pie, or a "freeform" or "rustic" pie. This last is rolled into one large circle with the edges folded up over the filling and baked free-standing on a cookie sheet rather than in a pie pan. (It's doesn't work with very runny fillings!) A food processor makes this easy!
YEASTED OLIVE OIL PASTRY
This makes a good crust for a galette. Roll thin so it doesn't become too bready. This recipe is from the vegetarian cookbook Mediterranean Harvest.
Provided by Eat Your Vegetables
Categories Dessert
Time 1h40m
Yield 1 torte or galette
Number Of Ingredients 7
Steps:
- Dissolve the yeast in the water, add the sugar, and allow to sit until creamy, about 5 minutes. Beat in the egg and olive oil. Combine the flour and salt, and stir into the yeast mixture. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface and knead for a few minutes, adding flour as necessary, until the dough is smooth; do not overwork. Shape into a ball. Place in a lightly oiled bowl, cover tightly with plastic wrap, and allow the dough to rise in a draft-free spot until doubled, about 1 hour.
- Turn the dough out onto a lightly floured surface, gently knead a couple of times. For a galette, use all of the dough in one piece, for a double pie crust, cut into two pieces. Shape each piece into a ball and cover the dough loosely with plastic wrap. Let sit for 5 minutes. Then roll out into thin rounds, as directed in the recipe or use to line oiled pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.
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