The recipe below is the general methodology for plain yeast-free pizza, it is meant to be a base for customization. This is in NO way low-calorie, but it is great when the craving for pizza overtakes you and you can't take one more pizza delivery commercial without losing your mind. The pizza pictured above was a sausage and bacon with provolone, mozzarella, and Parmigiano-Reggiano. The toppings are only limited by your imagination, and your food intolerances.
Since pizzas are such a fun and personal thing, all toppings are estimated for this recipe instead of using specific measurements. Cater it to your tastes. Just remember, a well covered pizza is good, but adding too many topping can interfere with baking all the way through.
1 sheet frozen puff pastry, defrosted
Kosher salt
¼ cup sauce (your favorite type)
2 large handful of fancy shredded cheese
1 small handful of parmesan cheese (optional)
Preheat oven to 395 degrees F.
Prepare a baking sheet with parchment paper.
Unfold puff pastry and roll out with rolling pin to flatten seams.
Using a knife, draw a frame around the edge of the pizza to form a crust section, about ½ inch in on each side, creating a square in which the toppings will go. Do not cut all the way through.
Sprinkle kosher salt around the “crust” frame for added flavor.
In the center square, spread sauce to create a thin layer, add more if needed for full coverage.
Cover with shredded cheese and additional parmesan cheese if desired.
Bake for 15-20 minutes or until crust is golden and slightly puffed and cheese is melted.
Serves 1-3
Thanks for creating this blog. I've just discovered a mild bakers/brewers yeast allergy and mistakenly thought it was gluten intolerance for years. It's nice to find others with this rare allergy in the world!
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