Pizza on yeast-free dough
WHAT YOU WILL NEED
From ingredients
10 products
SIMPLE PROCESS
Step by step recipe
The secret to this pizza is the yeast-free crust that comes together in minutes. Eggs and mayo give the batter the right consistency, while grated cheese adds a crispy golden edge. Don't overbake the crust – it should be light golden brown but still soft. Pre-cook the mushrooms and onions to remove excess moisture, so the topping doesn't make the base soggy. The final layer of cheese will melt into a gooey, irresistible finish.
Make the batter
In a bowl, combine 4 eggs, 4 tablespoons of mayonnaise, 5 g (1 tsp) baking powder, sweetener (equivalent to 5 tablets), a pinch of salt, and 60 g (about ½ cup) of finely grated cheese. Mix until smooth.
Bake the crust
Line a baking sheet with parchment paper. Pour the batter and spread it into a round disc about ½ inch (1 cm) thick. Bake at 375°F (190°C) until light golden brown (about 10–12 minutes).
Sauté the toppings
Meanwhile, slice the mushrooms and onion. Sauté them in a skillet with a little oil until golden and the liquid evaporates (about 5–7 minutes).
Assemble the pizza
Spread the baked crust with ketchup (or a ketchup-mayo mix). Top evenly with sautéed mushrooms and onions, then arrange the salami slices.
Finish with cheese and bake
Sprinkle the remaining grated cheese (90 g, about ¾ cup) over the pizza. Return to the oven for 5–7 minutes until the cheese melts and bubbles. Serve hot.
CHEF'S TIP
Choosing the right cheese
Use a semi-hard cheese that melts well, like Gouda, Edam, or Monterey Jack. It adds elasticity and golden color to the crust.
Don't dry out the crust
Bake the base until light golden brown, no more than 10–12 minutes, or it will become tough. Keep an eye on your oven.
Sauté mushrooms and onions first
Always fry the mushrooms and onions until the liquid evaporates – otherwise, they'll make the crust soggy.
Mix up the toppings
Instead of salami, try cooked chicken, ham, or even zucchini and bell peppers for a veggie version.
SUBSTITUTIONS
Add your taste
- Swap mayo for sour cream or Greek yogurt For a lighter crust, use 15% sour cream or Greek yogurt – they still provide the needed moisture and tenderness.
- Sweetener options Use any sweetener – stevia, erythritol, or even regular sugar (but that will increase calories). Adjust to taste.
- Vegetarian version Skip the salami and load up on extra mushrooms, bell peppers, olives, and corn – a colorful veggie pizza.
- Gluten-free – already without flour This recipe uses no wheat flour, so it's naturally gluten-free. Just ensure your baking powder is gluten-free.
HOW TO STORE
How to Store Yeast-Free Pizza
Cool the pizza, slice it, and store in an airtight container in the fridge for up to 2 days. Reheat in a covered skillet over medium heat (5–7 minutes) or in the oven at 350°F (180°C) for 10 minutes. The microwave will soften the crust, but it'll still taste good. Not recommended for freezing.
GOOD TO KNOW