Easy Margherita Pizza Recipe (No-Yeast) - Skinnytaste (2024)

FAQs

Is Margherita pizza healthy for weight loss? ›

If pizza is part of your balanced weekly calorie intake, you can eat it every Saturday night without feeling guilty. A pizza Margherita, for instance, is a rich, healthy dish that has about 1 200 calories and all the macros you need.

No-yeast pizza dough does not go through a lot of kneading and rising, so it has a softer, fluffier, less chewy, and more bread-like texture. It's not super crispy, it does not make those big delicate bubbles on the edges, and it doesn't get very brown.

Baking powder: Without yeast, the pizza dough needs baking powder to rise. Salt: A pinch of salt enhances the flavor and strengthens the gluten. Milk: You'll need ½ cup of fat-free milk. Olive oil: Olive oil locks in moisture and keeps the dough from drying out.

If you do have yeast then of course use that. If not, there's a very simple alternative. Substitute the yeast for equal parts of baking soda and lemon juice.

It Might Not Support Your Weight-Loss Goals

One or two slices of pizza can fit into a nutritious, balanced meal. But eating pizza to the point that you are overly stuffed can result in you consuming way too many calories, which may contribute to weight gain over time.

The nutritional value of the topping is highly dependent on the ingredients. Pizza is a complete meal, containing carbs, proteins, vitamins, and lipids. A typical portion has roughly 300 calories. About 815 calories are in a basic Margherita with tomato and mozzarella.

Pizza without yeast – what it tastes like

This no yeast pizza dough isn't just ok. It's mind-blowingly good! Tastes extraordinarily similar to traditional yeast pizza crust – though we don't get the puffy bubbly edges of yeast pizza (and we never will – that's just plain science!).

Tips for Working with Yeast in Pizza Dough

One common mistake is using water that is too hot or too cold, which can kill the yeast or prevent it from activating properly. Another mistake is using too much or too little yeast, which can result in over- or under-proofed dough.

If you don't have tomato paste on hand, you can use pasta sauce on pizza by following these steps: Strain the pasta sauce to remove excess liquid. Add the pasta sauce to a food processor or blender and pulse until smooth. Add your desired seasoning and salt to taste.

Should I let pizza dough rise before baking? ›

Cover the dough, and let it rest while you heat your oven to 450°F. For thickest crust, let your pizza rest/rise for 60 minutes before baking.

One you add yeast to the dough it is activated, and it slowly releases gas and makes the dough rise. So, in short, baking powder is an okay substitution but you usually need a lot more of it than you would with yeast, and you don't let the dough rise, you mix it up, knead it a bit, and roll it out and bake it.

You can substitute yeast with equal parts lemon juice and baking soda. So if a recipe calls for 1 teaspoon of yeast, you can use half a teaspoon of lemon juice and half a teaspoon of baking soda. Keep in mind that the bread will not need the typical proofing time and the dough will begin rising right away.

The dough's raising agent is baking powder, which activates once you add the water, so there is no waiting around for proofing dough. It can be made and the whole pizza can be baked in a fraction of the time it takes to make yeasted pizza dough.

Pizza is high in saturated fats due to cheese and processed meat toppings, which can increase your cholesterol levels as well as risk for heart disease. Eating three-four slices of pizza or more, on a regular basis, can have detrimental health consequences.

Margherita Pizza: 260-360 calories. Cheese Pizza: 250-350 calories.