I felt honored to share that moment with her, if only because I knew it was not only rare, but maybe the only time she willingly ate something with yeast; something strictly for pleasure knowing later it would only cause her pain. That, my friends, is for the love of food. A love we both share deeply.
Needless to say, developing a yeast-free pizza dough has been on my to-do list ever since that very night. After whipping up this beyond easy recipe, now I am only wondering what took me so long. Gone are the days of "pizza waffles" and "pizza tortillas"; she can finally enjoy the same pizzas as the rest of us. Even if you aren't allergic to yeast, give this recipe a try. It's great if you're crunched for time, or just plain terrified of yeast. I'm not going to swear up and down that it's just as good as delivery, but it's pretty darn close. This one's for you, Tina!
Yeast-free Pizza DoughMakes 1 large pizza or 2 individual pizzas
2 cups self-rising flour (I prefer White Lily)
1 tablespoon cornstarch
1 teaspoon kosher salt
3/4 teaspoon garlic powder
1/2 cup water plus additional as needed
2 tablespoons olive oil
1 teaspoon honey
Place a pizza stone in the oven and preheat to 500°F.
In a large mixing bowl whisk self-rising flour, cornstarch, salt, and garlic powder together until mixed. In a separate bowl, combine water, olive oil, and honey. Add the liquid ingredients to the dry ingredients and stir until a cohesive ball forms, adding more water a tablespoon at a time if necessary. (The dough should be moist and firm but not sticky.)
Form the dough into a rounded disk and wrap with plastic wrap. Refrigerate for 15-30 minutes. On a lightly floured surface, roll out the dough with a rolling pin to form a perfect circle. Transfer the dough to the hot pizza stone and cook in the oven for 2 minutes.
Remove the dough from the oven. Top with tomato sauce, shredded mozzarella, and additional toppings as desired. Cook until the cheese is melted and the crust is very crisp, another 7-10 minutes. (For the pizza shown, I added the arugula and prosciutto after it came out of the oven.) Cool for 3-5 minutes before serving.
(Images: Nealey Dozier)