A couple weeks ago we set out to make pizza. Our toppings: caramelized onions and homegrown kale chips. Partway into the process we discovered that we had no leavening agents. No yeast, no baking soda, no baking powder. (This was a holdover from early April, when we’d observed the Days of Unleavened Bread, and removed all leavening agents and leavened products from our homes. I hadn’t replaced them yet.)
What to do? With no leavening, how could we make pizza dough? I remembered that my mom had a recipe for unleavened pizza dough, and set to Googling it. I stumbled across this recipe for unleavened pizza crust (displayed on Page 2).
I want to share it here because this is by far one of the best tasting pizza crusts I’ve ever had. For me to even say “best tasting pizza crusts” is an accomplishment, because I’m normally not a fan of the crust and usually give my crusty ends to Charlie to eat. Not so with this crust.
Unleavened Pizza Crust
- 1 c whole wheat flour (or white, or a mixture of both)
- 2 tsp salt
- 4 T oil
- 1/3 c milk
- Cornmeal for the pizza peel
There’s nothing challenging about this dough. You mix the dry ingredients, add the wet to the dry, knead it a few times, then roll it out. You can pre-bake it on a pizza stone to make sure it’s crisp before adding your ingredients.
The crust is thin, crisp, salty and buttery (and yet contains no butter). Yeasty doughs will always have their value, but this dough can fill in nicely when you’re in a time crunch, or if you just happen to not have any leavening.