The story started when my Mom decided to get rid of the yeast in our everyday diet. She baked sour dough bread and stopped making fluffy yeast cinnamon buns. We rolled our eyes till we realized that our favorite pizza is, alas, also made with yeast. No use covering that. So, this recipe for healthy (Mom) and delicious (Kids) pizza saved the situation! Serve cut up pizza squares as a side dish or make it a quick and healthy main dish!

Step 1: Ingredients

I made three rectangular pizzas but I am going to give amount for one 9x11inch rectangle or a medium round pizzas

Ingredients are simple;

450 grams flour (I used a mix of white all-purpose and whole wheat flour)

3/4 cup water

5 tablespoons olive oil

1/2 teaspoon salt

Topping: (Whatever you want!)

Grated Cheese

Fresh Tomatoes

Step 2: Making the Pizza Dough

In a bowl mix flour and salt using a whisk to make it really fluffy and fine.

Make a well in the middle.

Step 3: Making the Pizza Dough

Add olive oil. Mix it all together. Then add water.

Use a wooden spoon or your hands to mix until smooth dough forms. Flip the dough unto a floured surface and work it. It should not stick to the hands. Now you can wrap it and put it into the refrigerator for up to 2 days OR use it immediately.

Step 4: Rolling Out Pizza Crust

I made 3 9x11 inch rectangle pizzas so I cut up my dough into 3 parts. If you did not double or triple the recipe don't worry about cutting it up.

Roll out on a floured surface and then transfer to the baking pan. Be careful - it is elastic but still can rip if rolled too thin.

Option no 2: Roll on the baking parchment paper and then put on the baking pan. This is best if you are making the crust thin.

Take your fork and punch holes all around the pizza crust. This ensures that it will bake through.

Optional: Brush with olive oil.

Step 5: Baking Pizza Crust

Bake at 385 F for 8-10 minutes. Check with the fork to make sure it is ready. The crust should be baked through since it would not be enough time to bake through when the topping is on it. Do not over-bake.

Note: You can freeze the cooled pizza crust to use later. Wrap tightly in plastic wrap and freeze.