I saw a really beautiful commercial recently about a girl born on September 11, 2001. The now 14 year old dedicates her birthday each year to acts of service. It’s an important reminder that we have the ability to turn a day of sadness into something more productive and beneficial to the world. I’ll never forget where I was 14 years ago (8th grade art class) and the helplessness, fear, and sadness I felt. There are times it still feels like a sad and scary world to live in, but we can all do our part to make it a bit better today.
I’ll never understand the backlash towards pumpkin season, and I will fully embrace my “basic” side and welcome all the pumpkins with open arms. Put some in my beers, my lattes, my muffins, and my everyday life ASAP.
If you’re the kind of person who has the patience to let dough rise for 24 hours, or if you think your Italian great-grandmother would roll over in her grave from reading this title, this recipe is definitely not your style. But, if you’re like me and find yourself searching your pantry for a quick, tasty vehicle to consume as much cheese as possible for dinner, then read on!
My old roommate was the first to introduce me to the easy world of no-yeast dough. It’s not surprising, since our meals often consisted of two main food groups: carbs & cheese. Hi, Mellie!
This dough will result in a crispier, flatbread style crust. While it’s not going to rival your favorite takeout pie, it will provide a great blank canvas to load up with whatever pizza toppings you love (or, in my case, whichever ones you can find in a nearly empty fridge).
The best part: it takes no time at all. Simply combine the flour, baking soda, and seasonings, then slowly mix in the water, oil, and honey. Flour your surface and stretch the crust out as evenly as possible, creating a shell about 8-10 inches in diameter. You can pinch the edges in just a bit to create a sturdier crust if you wish.
Pop the shell directly onto a pizza stone and give a good spray with olive oil. While the crust cooks, grab your ingredients.
One quick trip back in the oven and you are ready to go! I suggest serving the pie with some extra oil and/or marinara for dipping. You can easily double the recipe, but the individual pies cook more evenly and don’t require any sharing!
Easy No-Yeast Whole Wheat Individual Pizza
2/3 cup whole wheat flour
1/2 tsp baking soda
1 tbsp seasonings (I used a pizza spice mix – oregano, basil, thyme, and garlic)
1/4 tsp salt
1/4 cup warm water
1 tbsp honey
2 tsp extra virgin olive oil
*** Pizza toppings: I used fresh mozzarella, parmesan, fire-roasted peppers, and baby spinach
Pre-heat oven to 400 degrees. Combine flour, baking soda, seasonings and salt.
Slowly mix in warm water. Add honey and olive oil – use your hands to combine the dough completely.
Flour your surface and slowly knead the dough into a circle. Stretch dough carefully, keeping the crust even and about 1/4 inch thick throughout. You can pinch up the edges for a crust if you wish.
Put dough on a pre-heated pizza stone (you can use a baking sheet if you don’t have a stone – but pre-heat it to give the crust extra crisp). Spray generously with oil spray (such as Pam Olive Oil) and bake for about 10 minutes.
Carefully arrange your toppings on the crust, and bake for about 5 minutes longer or until cheese is melted.
Serve with extra oil or marinara sauce for dipping and enjoy!