This easy Yogurt No Rise Pizza dough recipe is perfect for appetizers that can be made ahead and topped with delicious pizza toppings. The No Rise Pizza dough can be used immediately to make delectable appetisers, or frozen and used later.
My mum often made yeasted dough in bulk for large and mini pizza bases and par-baked then froze them for future use. Then come Sunday or Saturday evenings when we were craving something cheesy, she would whip them out and top them with homemade tomato sauce, cheese, cured meats or sliced viennas, mushrooms and mozzarella cheese.
It also meant there was usually something on hand if we had unexpected guests and she wanted to make something savory.
The first time I recall eating mini pizza bases made with self rising flour was when our neighbor Aunty Zaida made them one Ramadhan. It was different in texture to the usual yeasted pizza bases but still delicious. The bonus was that it was so quick to make, especially if you don’t have much time before getting something on the table.
How to make this No Rise Pizza dough recipe with yogurt
- There is no yeast in this recipe so no need for fermentation and rising time. The baking powder in the self rising flour is all the leavening required.
- No stand mixer or kneading required and you can use a wooden spoon to mix the dough initially and bring it together with your hands.
- As soon as the dough ball is rested you can roll it out and make mini pizza bases or a large pizza.
- This no rise pizza dough is not as elastic as yeasted dough but can still be rolled out and pressed out into disks. Do this on a lightly floured surface or parchment paper.
- Place the dough disks on the cookie sheet lined with parchment paper and prick with a fork to prevent it rising too much during baking.
- Par-bake in a hot oven and remove then top with tomato sauce and required toppings and finish baking. I would recommend par-baking even if you are going to freeze them. The uncooked dough wouldn’t be good after a day, even if refrigerated.
Pizza toppings for mini No Rise Pizza dough pizzas
- Pizza sauce, homemade tomato sauce or pesto as a base
- Cubed leftover roast or grilled chicken
- Sliced green or red bell peppers
- Sliced mushrooms sauteed with crushed garlic and olive oil
- Mozzarella or Cheddar cheese
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Easy No Rise Pizza dough recipe
- 240 grams self rising flour approximately 500 ml or 2 cups
- 280 grams cake flour approximately 500 ml or 2 cups
- 5 ml salt
- 30 ml olive oil
- 500 ml plain yogurt
- 5 ml olive oil
- Sift all dry ingredients together in a medium sized bowl.
- Add 30 ml oil and rub into the flour until it has a sandy texture.
- Add the plain yogurt and mix into a soft dough and form into a round. Don't overwork the dough or it will make it tough.
- Rub the teaspoon of oil over the dough and leave to rest in the bowl for 10 minutes.
- Heat the oven to 200 Celcius / 400 F / Gas mark 6.
- Flatten or roll out the dough on a floured surface and cut out rounds with a 5cm cookie cutter.
- Each dough round should weigh between 25-28 grams.
- Place the mini pizza bases on a cookie sheet lined with parchment paper
- Prick each mini pizza base with a fork to prevent them rising too much.
- Bake for 5 minutes and remove from the oven.
- At this point you can leave it to cool then pack and freeze for future use or continue to add toppings for mini pizzas.
- Add preferred toppings and bake for another 5-8 minutes until the cheese is melted and bubbly.
- Do not use Greek or double thick yogurt. It is too thick and makes it harder to mix in the flour may make the dough too stiff to work with.
- If the dough feels too dry add a little bit of lukewarm water to get a soft consistency.
- Do not bake for longer than the recommended time as will result in dry / burnt inedible mini pizza bases.
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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