A while back I was in the mood for pizza but I didn’t want to go through the work of kneading the dough and waiting for it to rise. I found this recipe last year through the Betty Crocker website. It’s not labeled well and they don’t include directions for baking, which is bizarre. I baked it at the same temperature and time recommended for yeast dough and was pleasantly surprised with the results. Of course it lacks the chewiness of a yeast bread but it does have a dense but tender, biscuit-like texture. I barely kneaded it but it still turned out well. There was enough dough to fill my 10″ x 14″ cookie sheet and when baked, had a thick crust consistency. My sauce ended up making the crust a little too wet. I highly recommend putting the bare dough in the oven for a 6-8 minutes first to firm up the top.
Yeast Free Pizza Dough
2 cups all-purpose flour
2/3 cup milk
1/4 cup vegetable oil
2 teaspoons baking powder
1/2 teaspoon salt
Stir all ingredients vigorously in medium bowl until dough leaves side of bowl. (If dough is dry, add 1 to 3 tablespoons milk.) Turn dough onto lightly floured surface; gather into ball. Knead 10 times. Cover with bowl; let stand for 15 minutes.
Roll out to 12-inch round. Place dough on ungreased cookie sheet; flatten slightly. Bake 6-8 minutes.
Top with sauce, your favourite ingredients, and cheese. Bake 15 to 20 minutes or until crust is light golden brown and cheese begins to brown.