If anyone ever tells you that you need cheese on your pizza, look them straight in the eye and say, “NO, cheese clogs your colon!” Actually I happen to love cheese, I just don’t eat it these days. I promise I don’t judge those that do, but I think making pizza without cheese forces you to be more creative with your flavor combinations. I’ve had my fair share of vegan pizzas before and each time I do the flavor combinations get a little more wild.
When deciding what to make for dinner the other night, I suddenly remembered I had some walnut cream sauce left from my dinner last week. Pizza immediately popped into my head as a way to finish up the sauce. BOOM. The only problem was that I didn’t have any yeast on deck, and I didn’t want to drive to the store just for that. To be honest I just didn’t want to use the yeast period..so I didn’t! This yeast free dough turned out great!
- 2.5 cups whole wheat (or all purpose) flour
- 2 3/4 tsp baking powder
- 1 tsp sea salt
- 1 tblsp olive oil
- 1 cup of water (possible a skosh more)
Mix your dry ingredients together and then add in your water and oil. I used a fork for maybe 5 seconds before getting my hands in there and rolling the dough around until it was well combined. Knead the dough on a floured surface for a few minutes and then roll out onto baking tray (I used a pizza stone) and top with desired ingredients!
I topped mine with the walnut sauce, spinach, rosemary potatoes, roasted Brussels sprouts, roasted beets, chopped green onions and not photographed nutritional yeast. For my veggies I roasted each of them before topping my pizza dough, the pizza will only take about 20 minutes at 400F so you want these veggies already cooked for the most part. The potatoes were roasted with the rosemary prior to topping the pizza.
Q: What’s your favorite pizza topping? Potatoes are essential for me on pizza.