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Columbia Missourian

FROM READERS: Unleavened pizza crust recipe

By ANNETTE TRIPLETT/MISSOURIAN READER
July 13, 2012 | 10:00 a.m. CDT
Annette and Charlie topped their unleavened pizza crust with cheese, caramelized onions and kale chips.

CoMo Homestead is Annette and Charlie Triplett's story of urban homesteading in Columbia. This recipe was originally posted on their blog May 11.

A couple weeks ago we set out to make pizza. Our toppings: caramelized onions and homegrown kale chips. Partway into the process we discovered that we had no leavening agents. No yeast, no baking soda, no baking powder. (This was a holdover from early April, when we’d observed the Days of Unleavened Bread, and removed all leavening agents and leavened products from our homes. I hadn’t replaced them yet.)

What to do? With no leavening, how could we make pizza dough? I remembered that my mom had a recipe for unleavened pizza dough, and set to Googling it. I stumbled across this recipe for unleavened pizza crust (displayed on Page 2).

I want to share it here because this is by far one of the best tasting pizza crusts I’ve ever had. For me to even say “best tasting pizza crusts” is an accomplishment, because I’m normally not a fan of the crust and usually give my crusty ends to Charlie to eat. Not so with this crust.

Unleavened Pizza Crust

There’s nothing challenging about this dough. You mix the dry ingredients, add the wet to the dry, knead it a few times, then roll it out. You can pre-bake it on a pizza stone to make sure it’s crisp before adding your ingredients.

The crust is thin, crisp, salty and buttery (and yet contains no butter). Yeasty doughs will always have their value, but this dough can fill in nicely when you’re in a time crunch, or if you just happen to not have any leavening.

This story is part of a section of the Missourian called From Readers, which is dedicated to your voices and your stories. We hope you'll consider sharing. Here's how. Supervising editor is Joy Mayer.