No Yeast Pizza Base Rezept

Craving pizza but short on time? This No-Yeast Pizza Base recipe is a lifesaver! Learned in home economics class, this incredibly quick method delivers a crispy, flavorful base perfect for a weeknight meal. Forget waiting for yeast to rise – get dinner on the table in under an hour! This recipe includes prep time for classic ham and mushroom toppings, but feel free to customize with your favorites!

Vorbereitung 20 Min.
Kochzeit 50 Min.
Kalorien 452.5 kcal
Eiweiß 23g
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No Yeast Pizza Base 38

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Zubereitung von No Yeast Pizza Base

  1. Preheat your oven to 220°C (425°F).
  2. In a large bowl, combine the self-raising flour, salt, and olive oil.
  3. Gradually add the water, mixing until a soft dough forms. Don't overmix!
  4. Lightly flour a clean surface and roll out the dough to your desired thickness and shape. Aim for a 12-inch circle.
  5. Transfer the dough to a baking sheet lined with parchment paper.
  6. Spread the tomato puree evenly over the base.
  7. Add your favorite toppings. This recipe suggests ham and mushrooms – roughly 100g of sliced ham and 150g of sliced mushrooms.
  8. Sprinkle generously with grated mozzarella cheese (approximately 150g).
  9. Bake for 20-25 minutes, or until the base is golden brown and the cheese is melted and bubbly.
  10. Remove from the oven and let cool slightly before slicing and serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

49 g

Sugar

1g

Fat

19g

Carbs

18g

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von No Yeast Pizza Base?

No Yeast Pizza Base dauert insgesamt etwa 70 Minuten – ungefähr 20 Minuten Vorbereitung und 50 Minuten Kochzeit.

Wie viele Kalorien hat No Yeast Pizza Base?

No Yeast Pizza Base hat etwa 452.5 Kalorien pro Portion, mit ungefähr 23 g Eiweiß, 18 g Kohlenhydraten und 29 g Fett.

Welche Zutaten brauche ich für No Yeast Pizza Base?

Die wichtigsten Zutaten für No Yeast Pizza Base sind Self Raising Flour, Eggs, Margarine. Die vollständige Liste mit Mengenangaben findest du oben.

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