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Whether you are a college student simply starting your very own cooking experiments or an experienced cook with lots of supper events under your belt, there is constantly something brand-new to learn about cooking. We hope these No Yeast Whole Wheat Pizza Crust recipe and tips can help you in your kitchen tonight, and get used to fantastic home-cooked meals.

You need to prepare whole wheat flour.
You need to prepare white flour.
Prepare garlic powder.
You need to prepare salt.
Provide dried chopped cilantro.
You need to prepare dried chopped basil leaves.
You need baking powder.
Provide water.
You need to prepare olive oil.

Whole Wheat should be stored in the fridge or freezer to prevent rancidity. This is a quick and easy pizza dough with no yeast and makes a nice thin crust. It makes a good base for your favorite toppings. Calories listed are for this crust only and do not include toppings.

Pre-heat oven 400°F.
Place all dry ingredients into a mixing bowl and wisk to blend together well..
Add water and oiland mix well with a wooden spoon. Mix until dough forms a nice smooth ball..
Drop dough ball on flat surface and use a rolling pin to roll it out until it is about 1/2 an inch thick. Place on a pizza pan or a cookie pan and use your finger tips to fit in better into your pan..
place in oven for around 5-6 min, take out and throw all your toppings on, then back in the oven for about 10-15 min, or until your toppings and or cheese are nice and melted..

This No Yeast Pizza Dough is the quickest, easiest way to make fresh, homemade pizza for your family. The ingredients for this no yeast pizza dough are things you most likely have in your pantry. We used whole wheat flour and oat milk instead of regular milk bc that's what we had. This No Yeast Pizza Dough Recipe is an easy-to-prepare homemade pizza dough made without yeast. Using some basic ingredients, it makes a tasty pizza crust with perfect However, if you want to use whole wheat flour, I recommend using a recipe with yeast, such as Whole Wheat Pizza Dough.

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