Yeast Free Pepperoni Pizza Recipe

November 5, 2013 / 18 Comments


Yeast Free Pepperoni Pizza Recipe
 

When you have kids of young age you can’t always have a meal plan. I do respect that mums that are organised and on monday know exactly what meal they will need to prepare friday for dinner but i am not like that. So this is why i am always on the look out for easy meals that can be ready and on the table under 30 minutes if possible.

As i didn’t have any yeast in the house last week i decided that i could try and replace it with baking powder for my usual pizza dough. As i used baking powder i didn’t have to leave the dough to rise either so i knew it will be an easy and quick recipe.


My eldest daughter as soon as she heard that i was making pizza wanted to help too so i let her decide what toppings we will use.

Ingredients for the dough:

300 g plain flour
2 tsp baking powder
60 g of butter chopped
2 eggs 
4 tbsp milk
a sprinkle of salt

Ingredients for topping(although you can choose what you like more):

1 tbsp of olive oil
1 red pepper deseeded and thinly sliced
2 tbsp of tomato ketchup mixed with a 3 tbsp of tomato puree
1 large tomato sliced thinly
150 g pepperoni salami
100 g of cheddar cheese grated


Preheat oven to 200C. 
Start by mixing the flour, salt and baking powder in a bowl. Add the butter and rub in with the flour until the butter disappears. 

In a separate bowl mix the eggs and milk together, then stir into the dry ingredients to make a soft dough.

Shape into a round on a lightly floured surface.  Put the dough on a non-stick baking tray and press out with your fingers on the dough until it for a circle of about 24cm across to make the pizza base. 

When you are happy with how big and thick the pizza base is add the ketchup and tomato puree on all the pizza. Sprinkle half of the cheddar on top and then add the rest of the ingredients: the pepper, the tomatoes and the salami.

Sprinkle the rest of the cheese on top and if you are happy with it then put the tray in the oven.

Bake for 15-20 minutes or until golden and the cheese is melted.

Kara loved it especially because she helped me cut the ingredients for the topping. 

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