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One late Saturday morning, we were wondering what to make for lunch. We wanted something that wouldn’t take many ingredients (we needed to go grocery shopping) and use the same veggies we had left from a salad the day before. And I remembered that somewhere I read a Pizza Crust recipe that didn’t have any yeast in it. Again, we didn’t have many ingredients around! So Pizza it was! I started looking for the recipe…and then found this one! It didn’t have any baking powder in it either. I know what you’re thinking… It is strange! But so much worth it. This has to be one of the best Thin Crust pizza recipes I’ve tested, and it’s also extremely easy to do.

One thing I have to be very bold about is Step#4: the tapping. I didn’t do that and got huge bubbles on my crust. Since I was baking two crusts, halfway through the baking, I pinched the bubbles and rotated their positions in the oven. You’ll see that this batter also is… very liquid. Don’t be scared! That’s how it’s supposed to be. Just make sure that it covers the pizza pan as a normal crust would. For the tomato sauce, we used some leftover from our Basic Tomato Sauce, adding a tablespoon of Tomato Paste to thicken it up a bit.

Kitty

Vegetable Basil & Zucchini Thin Crust Pizza

Crust Recipe from AllRecipes.com
Servings: 8

Ingredients:
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried oregano
⅛ teaspoon black pepper
2 eggs, lightly beaten
⅔ cup whole milk
1 cup of Tomato Sauce
1 tablespoon of tomato paste
1 lb. shredded mozzarella cheese
1 cup of chopped zucchini and tomatoes
2 tablespoons of black olives, cut into small pieces
Salt and Pepper to taste
basil leaves

Directions:

1. Preheat oven to 400ºF. Grease a rimmed pizza pan or baking sheet.
2. In a large bowl, stir together flour, salt, oregano, and black pepper.
3. Mix in eggs and milk; stir well. The batter will look like the one for pancakes.
4. Pour batter into prepared pan and tilt (or spread) until evenly coated. Tap the pan a few times on the counter, so the bubbles rise and you get rid of them.
5. Bake in preheated oven for 15 minutes, then take the pizza out and pinch any bumps that might have come up – I still had a few.
6. If you’re baking two pizzas at once, rotate their position inside the oven. Bake for the remaining 10-12 minutes until set.
7. While the crust bakes, mix the tomato sauce and tomato paste in a saucepan and just warm it up a bit.
8. Remove crust from oven.
9. Drizzle on pizza sauce and sprinkle on vegetables (zucchini, tomato, and olives), ending with the cheese.
10. Top with salt, and pepper.
11. Bake until cheese is melted, about 15 minutes. Add the basil and let it sit for about 5 minutes before slicing.

Have you made this recipe?

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