Make your own Simple 2 Ingredient Pizza Dough in under 10 minutes flat!
This recipe couldn’t be easier, even a small child can make it!
1 Single Serve Container Plain Greek Yogurt (about 3/4 cup)
1 Cup Self-Rising Flour ******
Combine the ingredients in a mixing bowl and mix well, then knead for 5-8 minutes until dough is pliable and soft. Immediately roll it out, add your desired toppings and bake as you would any regular pizza recipe!
****** How to make your own self-rising flour
1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
Combine. Makes 1 cup
Comments from Corlea Smit:
This worked a treat! I used 350g flour and 350g plain yogurt. Kneaded very lightly and simply topped it with garlic butter. Then sprinkled parsley over 2 and Italian herbs over the other 2. For extra decadence, topped 2 of them with bacon bits. Served with baked trout (baked in the same amount of time at 400°F) and a carrot salad.
This one is a keeper. It was the most delicious dinner I’ve had in a long time.
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Bake Temp: 450 Degrees Celsius
Yield 1 personal size pizza
1 small head of cauliflower (about 3 cups of cauliflower snow)
¼ cups Parmesan cheese
¼ cups Mozzarella Cheese
½ tsp dried basil
½ tsp dried oregano
½ tsp garlic powder (I added a garlic clove to the food processor to substitute the powder)
½ tsp onion powder
1 whole egg
1. Pulse cauliflower in food processor until you get cauliflower snow.
2. Put cauliflower snow into a microwavable bowl and cook for 4 minutes in microwave. Let cool for at least 2 minutes.
3. With a clean dish towel, dump cauliflower into the middle and squeeze out as much fluid out as possible. The more water you can get out more chewy the crust will turn out, instead of a crumbly mess.
4. Dump the cauliflower into a bowl. Add parmesan cheese, mozzarella cheese, dried basil, dried oregano, garlic powder, onion powder, a dash red pepper (optional) and whole egg. Combine ingredients
5. Once mixed together, use your hands to form dough into your crust on an oiled piece of parchment paper. Pat it down thoroughly as you want it nice and tightly formed together (but not too thin or thick).
6. Bake for 8-11 minutes or until it starts to turn golden brown. Remove from oven.
7. Stack your crust with all your favorite toppings “the skies the limit’ and slide it back into the oven for 5 to 7 minutes until cheese is melted, bubbly and slightly golden.
8. Try to let cool for two more minutes before eating! Bon appétit!
It looked so delicious, I’ll have to try it. Will post a picture when I do.
Source: Corlea Smit got this one from one of my students
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This is by far my favorite gluten–free base. (more…)
4 small garlic naan breads (about 6-8″)
Small can crushed tomatoes
1 summer sausage
1 roll store-bought flaky pastry, defrosted
Basically, this is a layering job. Preheat the oven to 380°F. Then lay the first naan onto a baking sheet. Spread a couple of spoonfuls of crushed tomatoes onto the bread, then top with slices of summer sausage and mozzarella. Sprinkle one chopped green onion over it. Then repeat the process for a 4-layered “cake”. Cut the flaky pastry in half lengthwise, and wrap each around half of the circumference of the layered cake to keep whole business together. Tuck it in under the cake to keep all the insides contained, and then bake until the outside is golden brown and the inside is warmed and melted through.
Serve in slices like a cake with some veggies on the side to try and avoid an infarct of some sort. But it’s worth it!!
Source: Corlea Smit saw a photo, made it up for my son’s birthday dinner
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