adventures sans-yeast

upon a bus ride home last night, mr. adam and i discussed dinner options. I had cooked up a whole mess of pasta fagioli on Sunday, but it had reincarnated into Monday lunches, so the thought of more beans for supper was unappealing.

now, as you may know, i have the tastes of a 13 year old boy; consequently, pizza is my all-time favorite food. If i could only eat one thing for the rest of my life; pizza. realizing this is not the most health or calorie conscious food, i strive to launch pizza out of the once-a-month treat category and into weekly status.

quelle dommage – no yeast though . . . and it was raining and 30 minutes to the nearest grocery. so google it was, and i discovered a range of recipes designed for those who are allergic to yeast – something i’ve never heard of, but i guess if an edible substance exists, there’s someone who’s writing hypoallergenic recipes against in on the interwebs.

So, armed with baking powder and treading cautiously, adam bravely mixed together 1 ½ cups each whole wheat and white flour, a couple of tablespoons combined of oregano, basil, thyme and rosemary, a few glugs of olive oil and enough water to get the whole thing to come together. blerg. looked like a shaggy swamp beast. Rolling was out of the question, so adam patted him down into a greased pan [no cornmeal, alas] and, per the recipe, pre-cooked him for 10 mins. The outlook became more promising after the interlude, and i threw on spinach, soy chorizo, mushies over tomato sauce and some long-forgotten monterey jack in the fridge corner.

and you know, it came out ok! this crust does not taste like a yeast crust; it has more texture to it, to me, it’s reminiscient of cheap elementary school pizza crust. But it’s wicked fast, perfect for the weekday.