Yeast Free Pizza & Homemade Sauce
No Yeast Pizza Dough
- 350g flour
- 2 ¾ tsp baking powder
- 1 tsp salt
- 1 tbsp oil
- Seasonings: ½ tsp onion powder, ½ tsp garlic powder, ½ tsp basil, ½ tsp Italian seasoning, ½ tsp mixed herbs
Easy Homemade Sauce
- A tin of diced tomatoes
- Squeeze of tomato paste
- 3 cloves garlic
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- ½ tsp sugar
- Pinch of salt and pepper
- Grated cheese
- Any toppings you like, eg ham, pineapple, pepperoni, mushrooms, capiscums, sliced onions, capers, sliced chicken etc
Pizza dough directions:
- Preheat the oven to 200°C (180°C fan)
- Mix together the flour, baking powder, salt and seasonings in a bowl.
- Add water and oil, and mix to combine until it forms a ball. If it’s stiff, add a little more water. If too sticky, then add a touch more flour (you want it to be soft, not sticky).
- Tip onto a lightly floured benchtop, and knead for 5 mins.
- Bake on a pizza tray/pizza stone/baking tray for 10 mins.
To make the sauce:
- In a blender, blitz the garlic cloves.
- Then add in the tinned tomatoes, a squeeze of tomato paste or puree, and the rest of the ingredients.
- Blitz again until combined – no cooking required!
- It’s now ready to spread straight onto your pizza bases.
- Add generous handful of cheese, and whatever toppings you prefer. Bake for a further 10 mins or until cheese is bubbling and golden.
- This sauce freezes well.
- If you’ve made too much, you can easily keep in the fridge for up to a week. OR this sauce also freezes well. Pop into a container and freeze for a couple of months, just defrost in the fridge overnight or thaw in the microwave when you want to use. Really convenient.
- You can use fresh tomatoes in the sauce however it will make the sauce more watery.
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Featured on The Cafe, Tuesday 15 April 2020