Quick No Rise Spelt Pizza Dough With Fresh Milled Flour – No Yeast
This Quick No Rise Spelt Pizza Dough is made with Fresh Milled Flour. This is the perfect recipe to make when you just need something fast on the table to eat, and that everyone will enjoy. No yeast needed, just mix it up and make the pizza. Yes, it is just that simple! You read that correctly- No knead, no rise, no yeast needed! Also, you only need a few ingredients, and it tastes delicious! If you are looking for an amazing yeast pizza dough recipe made with fresh milled flour, I have one HERE.
You could use other types of wheat for this recipe, I just think spelt works so perfectly, plus it’s packed full of nutrition. Also, this recipe is higher in protein, because it is made with full fat cottage cheese or Greek Yogurt.
Ingredients To Make Quick No Rise Fresh Milled Spelt Flour Pizza Dough
- 1&1/4-1&1/2 cup fresh milled spelt flour 150g-180g plus some for shaping. (*See Notes for other wheat varieties)
- 1 cup full fat cottage cheese, Greek Yogurt, or homemade yogurt 225g
- 1 tsp sea salt
- 1 tsp baking powder
- Desired sauce, cheese, and toppings
Instructions To Make Quick No Rise Spelt Pizza Dough With Fresh Milled Flour
- Firstly, mill the flour. I like to use spelt, and make sure to mill extra flour to set aside for shaping and rolling out the dough.
- To a medium mixing bowl, add fresh milled flour, salt, and baking powder. Mix to combine the dry ingredients.
- Then, to the dry ingredients add the cottage cheese or yogurt. Stir just until combined, and no dry flour is left. It should be a bit sticky and wet. If it is super hard and dry, then add more cottage cheese 1 TBSP at a time.
- Cover the dough, and let rest for 15 minutes to allow time for the fresh milled flour to absorb the liquid while you prepare your toppings.
- Preheat the oven to 400*F
- Line or spray the baking pan(s).
Roll And Prepare Dough For Toppings
- Sprinkle a clean work surface with some flour, and dump out the dough. The dough will be pretty sticky at this point, so dust the dough with some flour, and get it into a cohesive ball. Don’t work it too much, you want to add in as little flour as possible. The dough should be very soft, and not a stiff ball. Use a gentle touch, we aren’t kneading it into a stretchy dough like a traditional pizza dough.
- Using a bit of flour, roll out the dough OR press it into the prepared baking pan. I like to actually roll the dough onto the pan, because it can be hard to transfer from the counter to the pan after rolling. Only use as much flour on the top so it doesn’t stick as your roll or lightly press it into place.
- Par-bake the crust for 10 minutes.
- After the crust is partially baked, add the sauce, cheese, and any toppings you like.
- Bake for 8-12 more minutes until the cheese has browned.
- Lastly, enjoy!
- You can double or triple this recipe to make more quick FMF pizza dough. If you are looking for a more traditional yeast or sourdough pizza dough recipe, I have one of each on my blog as well.
Fun Pizza Topping Ideas
Of course traditional cheese or pepperoni and cheese are a solid choice with this recipe. But, this quick, high protein, fresh milled flour pizza dough can hold up to both sweet or savory pizza topping ideas. So, here are a few fun pizza topping ideas to get you started.
Savory Pizza Ideas
- BBQ Pulled Pork Pizza– BBQ sauce, pulled pork, red onions, pickled jalapeños, and cheddar cheese.
- BLT Pizza– Pizza Sauce as the base, cheese, and crispy bacon. Then top with lettuce, tomatoes, mayo, then top with another par-baked crust. This one eats like a sandwich!
- Breakfast Pizza– Scrambled eggs, crispy bacon or sausage, cheddar cheese, and green onions.
- Caramelized Onion & Goat Cheese– Caramelized onions, goat cheese, arugula, and a sprinkle of thyme.
- Taco Pizza– Taco sauce or salsa as the sauce, beans, taco meat, and cheese. Then, top with lettuce, tomatoes, avocado, and sour cream.
- Loaded Baked Potato Pizza– Garlic butter as the base, then cubed or mashed potatoes, cheddar cheese, bacon, green onions, and a drizzle of sour cream.
- Macaroni & Cheese Pizza– Garlic Butter as the base, add cheese, and then macaroni and cheese. This one is for cheese lovers only!
Sweet Pizza Ideas
- Nutella & Bananas Pizza– Nutella spread, topped with fresh sliced bananas, powdered sugar, and a drizzle of chocolate syrup.
- Apple Pie Pizza– Cinnamon-sugar butter, thinly sliced apples, streusel topping, and a drizzle of caramel.
- S’mores Pizza– Chocolate spread, mini marshmallows, graham cracker crumbles, and chocolate chips. Checkout my FMF Graham Cracker Recipe HERE.
These are just some fun pizza topping ideas, so let me know down in the comments below what your favorite pizza toppings are!
How To Store Fresh Milled Spelt Flour Quick No Rise Pizza
We like to enjoy this FMF spelt pizza fresh. But, if you have left overs, you can place in an airtight covered container, and refrigerate for 3-4 days. For longer storage, you can freeze in a freezer safe container for up to 4 months.
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Quick No Rise Spelt Pizza Dough With Fresh Milled Flour Printable Recipe
Quick No Rise Pizza Dough Made With Fresh Milled Spelt Flour
Ingredients
- 1&1/4-1&1/2 cup fresh milled spelt flour 150g-180g plus some for shaping. *See Notes for other wheat varieties
- 1 cup full fat cottage cheese, Greek Yogurt, or homemade yogurt 225g
- 1 tsp sea salt
- 1 tsp baking powder
- Desired sauce, cheese, and toppings
Instructions
- Firstly, mill the flour. I like to use spelt, and make sure to mill extra flour to set aside for shaping and rolling out the dough.
- To a medium mixing bowl, add fresh milled flour, salt, and baking powder. Mix to combine the dry ingredients.
- Then, to the dry ingredients add the cottage cheese or yogurt. Stir just until combined, and no dry flour is left. It should be a bit sticky and wet. If it is super hard and dry, then add more cottage cheese 1 TBSP at a time.
- Cover the dough, and let rest for 15 minutes to allow time for the fresh milled flour to absorb the liquid while you prepare your toppings.
- Preheat the oven to 400*F
- Line or spray the baking pan(s).
- Sprinkle a clean work surface with some flour, and dump out the dough. The dough will be pretty sticky at this point, so dust the dough with some flour, and get it into a cohesive ball. Don’t work it too much, you want to add in as little flour as possible. The dough should be very soft, and not a stiff ball. Use a gentle touch, we aren’t kneading it into a stretchy dough like a traditional pizza dough.
- Using a bit of flour, roll out the dough OR press it into the prepared baking pan. I like to actually roll the dough onto the pan, because it can be hard to transfer from the counter to the pan after rolling. Only use as much flour on the top so it doesn’t stick as your roll or lightly press it into place.
- Par-bake the crust for 10 minutes.
- After the crust is partially baked, add the sauce, cheese, and any toppings you like.
- Bake for 8-12 more minutes until the cheese has browned.
- Lastly, enjoy!
- You can double or triple this recipe to make more quick FMF pizza dough. If you are looking for a more traditional yeast or sourdough pizza dough recipe, I have one of each on my blog as well.
Notes
*This post contains affiliate links, which means I make a small commission at no extra cost to you! Also, as an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Recommend!
