Yeast Free Pizza Dough – (Quark and Oil Dough)


Yeast Free Pizza Dough – (Quark and Oil Dough)

Ready in under 20 minutes.

Ready in: 20 minutes
Yield: 8 servings

For the Quark and Oil Dough:
10.6 oz (300 g) all-purpose flour
1/2 teaspoon baking powder
6.3 oz (180 g) Quark // curd cheese (low fat)
2 fl. oz (60 ml) vegetable oil
2. fl. oz (60 ml) milk
1 pinch of salt

sunflower oil
1 tablespoon breadcrumbs

Filling ( Your choice):
1.7 fl. oz (50 ml) tomato ketchup
1 tomato
1 red bell pepper
2.8 oz (80 g) chicken
2.8 (80 g) gouda cheese
1.8 oz (50 g) mozzarella cheese
1 teaspoon pizza spice mix
1 tablespoon breadcrumbs

1. Preheat the oven to 390 °F (200 °C). Lightly grease a baking tin with vegetable oil. Sprinkle all over with the breadcrumbs, shaking off any excess.

2. For the dough, sift the flour, salt and baking powder into a bowl. Add the curd cheese, milk and vegetable oil.

3. Use your hands to knead the dough until it begins to form a ball. Knead untiil soft and evenly blended, about 2 minutes. If the dough is too firm, add a little more vegetable oil and curd cheese. Form into a ball and refrigerate until ready to use.

4. Wash the tomato an bell pepper, then pat dry with kitchen paper. Cut the tomato and bell pepper into slices, removing any seeds and white membranes. Thoroughly pat the mozzarella with kitchen paper, then cut the mozzarella into cubes. Combine the tomatoes, mozzarella, pizza spice mix and breadcrumbs in a bowl. Toss to blend evenly. Finely grate the gouda cheese.

5. Turn the dough out onto a clean working surface. Roll out the dough evenly with a rolling pin. Place the dough on the prepared baking tin, spreading it evenly. Combine the

6. Spoon the ketchup on top, spreading it evenly. Arrange the chicken, bell peppers, tomatoes and mozzarella mixture on top. Sprinkle over with the grated cheese. Bake until set and golden, about 23-25 minutes.

Per serving (If you cut the pizza into 8 pieces):

Energy: 292 kcal / 1221 kJ
Fat: 11,6 g
Carbohydrates: 32,4 g
of which sugars: 3,8 g
Protein: 13,3 g
Fibre: 1,9 g


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