Craving a delicious pizza but don't have time for traditional rising methods? Get ready to revolutionize your pizza-making experience with this incredible whole wheat no-yeast pizza dough that goes from mixing bowl to oven in just 25 minutes! Perfect for busy home cooks, health-conscious foodies, and anyone who wants a quick, plant-based pizza solution that doesn't compromise on taste or texture. This game-changing recipe will have you saying goodbye to complicated dough-making and hello to instant pizza gratification!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 1 pizza crust
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon olive oil
- 3/4 cup water
Instructions
- In a large mixing bowl, combine the whole wheat flour, baking powder, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution.
- Create a small well in the center of the dry ingredients and pour in the olive oil and water.
- Using a wooden spoon or spatula, mix the ingredients until they start to come together, forming a shaggy dough.
- Transfer the dough onto a clean, lightly floured surface and begin kneading with your hands. Knead for about 3-4 minutes until the dough becomes smooth and cohesive.
- If the dough feels too sticky, sprinkle a little additional whole wheat flour. If it's too dry, add water a teaspoon at a time.
- Shape the dough into a ball and let it rest for 5 minutes to allow the gluten to relax.
- Roll out the dough on a floured surface to your desired pizza crust thickness, typically about 1/4 inch thin.
- Transfer the rolled dough to a parchment-lined or lightly oiled baking sheet.
- Add your preferred pizza toppings and bake in a preheated oven at 425°F (218°C) for 12-15 minutes or until the edges are golden brown.
Tips
- Flour Matters: Use fresh whole wheat flour for the best texture and flavor. Older flour can make your dough dry or less elastic.
- Kneading Technique: Don't overwork the dough. Knead just until it becomes smooth and cohesive to prevent a tough crust.
- Resting is Key: Even though this is a no-rise dough, letting it rest for 5 minutes helps relax the gluten and makes rolling easier.
- Moisture Control: Add water or flour in tiny increments to achieve the perfect dough consistency. The dough should be soft but not sticky.
- Thin is In: Roll the dough thin for a crispy crust, but not so thin that it becomes fragile.
- Parchment Paper Trick: Using parchment paper makes transferring and cleaning up a breeze.
- Preheated Oven: Ensure your oven is fully preheated to 425°F for the best crust texture and even baking.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 62g
Protein: 10g
Fat: 11g
Saturated Fat: g
Cholesterol: 0mg
