roasted red peppers

no yeast pizza crustno yeast pizza crust

Fresh basil and red peppers taste like summer and homemade pizza to me. Crisp and flavourful, this tastes more like a thin crust flatbread pizza than a heavy doughy version.

We devoured it sitting outside, eating it right out of the oven just on napkins and even skipped the plates. My recipe for roasted red pepper basil pizza is below, but use any topping ingredients you have on hand.

Recipe makes two 12 inch round pizzas and feeds four to six.

no yeast pizza crust topped with roasted red peppers and basil

Ingredients for no yeast pizza crust:
2 and 1/2 cups flour
2 tsp baking powder
1 tsp white sugar or honey
2 tsp salt
3 tbsp olive oil
3/4 cup water

Ingredients for roasted red peppers:
3 red peppers
Slice peppers in half and remove seeds and stem. Roast cut side down on a parchment paper lined baking sheet at 400 degrees for 25-30 mins. Skins should be slightly blackened. Let cool and remove skins and tear into long strips.

Ingredients for pizza toppings:
1 ball of good quality mozzarella (half for each pizza)
20 ripe cherry tomatoes sliced in half (10 for each pizza)
red peppers from recipe above
salt and pepper
drizzle olive oil
handful of fresh basil leaves to top pizza after cooking

Preheat oven to 425 degrees and place a baking sheet or pizza stone in oven. Combine all ingredients for the pizza crust and kneed for one minute. Easier to do if you coat your hands with a little olive oil! Form a ball with the dough and cover with a kitchen towel or plastic wrap and let rest on the counter for ten minutes or so while you prep the toppings.

After resting the dough, divide into two balls. Place first ball of dough on a large sheet of parchment paper on your counter,  sprinkle lightly with flour and roll out with rolling pin, gently forming dough into a circle as you go. Top pizza with a light drizzle of olive oil and then the tomatoes, peppers, salt and pepper to taste and cheese. Lift up parchment paper and carefully place on the hot baking sheet or pizza stone. Bake 15-17 minutes or until cheese is bubbly and bottom of crust brown. I baked each pizza individually.

Other topping combinations I love: roasted broccoli + pesto + feta, or red sauce + thinly sliced zucchini + mozzarella + chopped garlic. My husband also loves a white pizza with just olive oil, caramelized onions and some sauteed Italian sausage on top. Here’s my fool proof caramelized onion recipe. Enjoy!

2 Comments on no yeast pizza crust

  1. Sondra
    February 20, 2016 at 3:55 pm (8 years ago)

    Hi! This looks awesome! What kind of flour did you use to make the crust? Do you think this would work with almond or quinoa flour? Looking forward to your response. Thanks!

  2. Rachel @
    February 20, 2016 at 9:48 pm (8 years ago)

    Hi Sondra! I use regular flour for this recipe usually. But if making GF I would use half chickpea and half white rice flour. Enjoy!!


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