I had been wanting to experiment with the concept of a yogurt pizza crust ever since I saw Liz post about it in the beginning of December. The flour had been purchased, Chobani had sent me a bunch of yogurt to cook with–yes, I know I am undeservedly blessed by the Greek yogurt gods–and there was just the matter of when.Then, on New Year’s Eve, I found myself back in Charlottesville, home alone with some previously batched vegan pepperoni and steamed eggplant to keep me company, and I knew it was time for a crazy little pizza party for one.Of course, when you are me, it is never that easy. After further research, I realized that while I had, in fact, purchased my favorite type of baking flour–whole wheat pastry–I neglected to focus on the words self-risingin the ingredient list. [You'd think with only two ingredients...]
Now, I know there are ways to make self-rising flour involving salt and lots of baking powder. Salt I had. Baking powder had gone the way of my much-more-of-a-baker-than-I roommate who was moving out. So what’s a girl to do?
Keep on keeping on and worry about it later. [Obviously.]
Ah, yes…I just went right on ahead and got my hands dirty, mixing and squishing–we definitely can’t call it kneading–until I realized that while I might not have baking powder (nor baking soda apparently), I DID have something else that might work.
I poured in just half of the bottle, and, were I more of a drinking woman, would have chug-a-lugged the rest. I ended up needing to add a bit more flour to get it to a spreadable consistency, but man alive if it didn’t work out just beautifully (and deliciously).Baked for about 10 minutes at 475 degrees, it started to puff (the magic dragon) and brown (nose) perfectly. I took it out of the oven and slathered on sauce and toppings. Then, I stuck it back in for about 5-10 more minutes.
This crust WILL get slightly crispy on the edges, but the inside will be chewy and soft. To me, that is perfect. I should also note that even before I discovered my mild lactose intolerance and vegan leanings, I never really liked cheese on my pizza. I am quite the saucy one. This crust actually held up to the excessive amount of tomato goodness I covered it in.
I guess the only question that remains is: what to bake with beer next?
(Makes one 18″ crust)
- 1 2/3 cup whole wheat pastry flour, separated
- 1/4 tsp. salt
- 1 Tbsp. dried basil leaves (or Italian seasoning)
- sprinkle of red pepper flakes (optional)
- 1 cup 2% Chobani Greek yogurt
- 6 oz. beer [half a standard bottle...you can drink the rest with your pizza ]
- sauce and toppings of your choice
- Preheat oven to 475 degrees.
- In a large mixing bowl, combine 1 cup flour, salt, and herbs.
- Add yogurt to the bowl, stirring to form a thick dough. [Just use your hands, really.]
- Pour in beer. Stir well to incorporate.
- Add remaining flour in increments, stirring in between, until dough is pliable but not too sticky to work with.
- Spread dough onto a cooking sprayed baking sheet or pizza pan.
- Bake for 10 minutes until beginning to rise and brown.
- Remove from oven and cover with your favorite pizza toppings!
- Return to the oven and bake until your desired doneness (about 5-10 more minutes).