No Yeast Pizza Crust

I haven't been cooking fancy much lately. I spent most of my time at the library in the past two weeks, reading books on dictions and conducting in preparation of my Choral Conducting master's degree this fall. To my surprise, there're SO many new books in the library. I guess I'm not the only student prefer stay at home reading online journals, which explains why there're so many good books kept in pristine condition.

Anyway, what I wanted to say was I've been eating lot's of simple stir fries, instant noodles, frozen pizzas (my source of inspiration for this!), and I thought I should switch things up a bit and make something different!
 

NO YEAST PIZZA CRUST // 2 SMALL PIZZAS

The original recipe called for milk instead of water. I didn't have any in my fridge, so I used water and 1/2 tablespoon of butter as replacement. Besides that, if you have baking soda instead of baking powder (Yes, THEY ARE DIFFERENT! Baking soda gives you a soapy taste if it's not neutralized!). One last thing, it doesn't matter how big or how small your cups are. Everything is proportional. Happy kneading and baking! :D

INGREDIENTS

- 1 1/3 cups multi-purpose flour
- 1 tspn baking powder (OR 1/4 tspn baking soda + 1/2 tspn lemon juice/vinegar)
- 1 tspn salt
- 2 tbsp olive oil
- 1/2 cup water + 1/2 tbsp melted butter (OR 1/2 milk)

INSTRUCTIONS

Mix all the dry ingredients in a bowl or kitchen top.

Make a well in the centre (like the photo in the middle above) and add in the wet ingredients.

Knead until a soft dough is formed. Add flour or water if the dough is too dry or too wet.

Continue kneading for about 5-8 minutes until the dough is elastic (work the gluten!)

Bake crust in an 400 degree oven for 5-8 minutes.

Add your favourite toppings (I used tomato paste as the base; rapini or broccoli rabe, bacon and whole garlic as my toppings) and bake for another 15-20 minutes until golden brown. 

Buon appetito!