I had read about a pizza crust that didn’t have to rise the other day…it is Crystal’s recipe and someone had tried it and really raved so I thought I would make it one day this week as I was planning on doing pizza one night.
I took a chicken pot pie out of the freezer this morning for tonight but by the time i was driving home, i knew it would be too late to put it on, cook it and still have the kids in bed on time. So as I drove home I changed my mind and decided to make this.
The cool thing about this crust is that you make it and put the toppings on and it comes out like a traditional crust pizza. It was so easy to spread in the pizza pan – I was tempted to throw it up into the air! LOL – but I didn’t!
1 Tbsp. active dry yeast
1 cup warm water (105 to 115 degrees F.)
1 tsp. sugar
1 tsp. salt
2 Tbsp. vegetable oil
2 1/2 cups flour (I doubled the recipe and used 1 1/2 c of whole wheat flour and 2 1/2 cups of all purpose flour at first and then used about 3/4 more of the all purpose as I was kneading it to make it not stick.
Place water in a bowl and add yeast. Add rest of ingredients until it forms a ball; pour out onto a floured surface and knead about 5 minutes until smooth. If you double the recipe you can either make two pies or you can freeze 1/2 of the dough for another night!)
Preheat the oven to 450. Spread the dough into a pizza pan sprayed with pam. Put on your favorite toppings and bake for 14-18 minutes until cheese is melted and crust is slightly brown.
All of the kids loved this pizza. I usually run about 50/50 with the homemade crusts. I will definitely make it again.
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