Homemade pizza is relatively easy, although the dough I make sits for 1 hour so it does take some time. You could of course just use pre-made dough if desired, but then you wouldn’t need this recipe. 😉 Are there better, more authentic pizza dough recipes out there? Probably. But this Navajo flatbread recipe Elisabeth found uses so little ingredients and cooks so quickly that this has become my go to.
- 2 cups flour
- 1 – 1 ¼ cup lukewarm water (start with 1 cup)
- 1 TB baking powder
- 1 tsp kosher salt
- Pam (to spray bowl)
- Toppings for a pizza: tomato sauce, olive oil, garlic, cheese, spinach, pear, etc
- Mix dry ingredients together and add water (start off with a little less than 1 cup and add more as needed).
- Mix until the dough has a consistency like tacky pizza dough.
- Knead for 2 to 3 minutes until it’s together and a tiny bit shiny.
- Let rest in greased bowl for 60 minutes. If you live in a dry place like Colorado, cover with a damp towel.
- Divide dough into 4-6 pieces (depending on how large you want your pizzas) and roll out onto very lightly floured surface.
- Heat a saucepan over medium high heat and cook dough, one piece at a time, until golden brown. You do not need to grease the pan. This takes about 2 to 3 minutes per side. The pieces should bubble a bit.
- Preheat the oven to 375 F.
- Once all pieces are cooked, make your pizzas! I like a pizza with a light olive oil and garlic base topped with spinach and thinly sliced pears. There aren’t many vegan cheeses that melt well but you can forgo the cheese or just use your favorite. I’ve also done a “meat” lovers pizza with vegan pepperoni and sausage with a tomato sauce base that was superb.
- Cook your pizzas in the oven for 15 minutes or until everything is hot and enjoy.
Serves: 2-3 people depending on how many pieces you divide the dough out into and how many pizzas each person wants. Generally 1-2 pizzas per person should be sufficient.
Leftovers: Ok. Better fresh but not bad when reheated in the microwave or oven.