I was completely seduced by Chatelaine’s November cover, featuring Tuscan Margarita Pizza. It’s so simple and delicious, and let’s just say a lot of homemade pizza has been made at my house since that issue arrived at my door. The bases are covered with Chatelaine’s best-ever basic pizza dough and gluten-free pizza dough, but I felt compelled to represent my own demographic: the perpetually harried, need to feed the family in 30-minutes or less category. My family loves pizza, but the idea of making dough at 5 p.m. is a non-starter. If only there was a pizza dough that was ready in minutes…
Ta-da! May I present the following pizza dough: It makes one thin-crust 12 x 12 inch crust in ten minutes. Since this dough has no yeast, it doesn’t rise — I suggest rolling it fairly thin so it’s not overly dense. If you like your pizza crust a little thicker, try a 10 x 10 inch crust. This recipe needs no proofing and no waiting — just knead and go. One pizza can feed about two people, but since it takes only minutes to pull together, make two or more batches and have a pizza party!
10 minute pizza dough
Prep: 10 min
Total time: 10 min + baking time
- 1 1/4 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp chopped parsley, rosemary or thyme (or whatever you have)
- 3/4 cup low-fat (not non-fat) sour cream
- STIR 1 cup flour with baking powder, salt, herbs and sour cream in a medium bowl. Turn out onto a floured surface. Incorporate the remaining 1/4 cup flour into the dough by kneading. Knead for 5 to 7 minutes, or until dough is elastic, uniform and not too sticky. (If you need to add a few extra tablespoons of flour that’s fine).
- ROLL out into any shape (about 12 x 12 inches) on a floured surface.
- TOP with desired pizza toppings. Bake for 20 to 25 minutes at 400F or until the bottom of the crust is golden.