Yeast-Free Milk Pizza in the Oven
Airy, fluffy, and very tasty - for the whole family. Yeast-free milk pizza baked in the oven is quick to make and disappears instantly. The dough tastes just as good as yeast dough, but it is much easier to prepare, so even a beginner can handle it. You can vary the toppings to your taste.
Updated : 18 March, 2026
Easy
About 1 hour.
Ingredients
Dough
750 grams
Wheat flour
2 cup
Milk
2
Chicken eggs
0.5 teaspoon
Baking soda
0.5 teaspoon
Salt
Filling
200 grams
Hard cheese
200 grams
Sausage and sausage products
2
Tomato
4 tablespoon
Ketchup
2
Garlic
2
Onions
100 grams
Chanterelle
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make pizza from yeast-free milk dough? Prepare all the necessary ingredients. Use all-purpose flour. Large eggs will work well. Take the milk and eggs out of the refrigerator 1 hour before you start cooking. They should be at room temperature for the dough to turn out well. Choose a tasty cheese that melts well. Use whatever sausage you like best.
Step 2
The listed amount of ingredients makes 2 pizzas about 30 cm each, about 12 inches. I will make one with 1 large tomato, and for the second I used 2 small ones. Start making the pizza with the dough. Take a deep bowl in which it will be convenient to beat the eggs and mix the liquid ingredients. Beat the egg with the salt. There is no need to beat it until foamy. Adding salt improves the flavor and makes beating easier.
Step 3
Add the milk, sprinkle in the baking soda, and mix well so that the baking soda dissolves.
Step 4
For kneading the dough, take a deep bowl in which it will be convenient to mix the dry and liquid ingredients. Sift half of the flour into it. It needs to be sifted to remove fine debris and to enrich the dough with oxygen so it will be airy. Make a well in the center of the flour and pour the liquid mixture into it. Be sure to add the liquid ingredients to the dry ones, not the other way around. This helps the dough turn out best.
Step 5
Since flour of the same type but from different producers can behave differently, add the remaining flour in small portions to achieve the right consistency.
Step 6
When it becomes difficult to mix with a spoon, start kneading with your hands. Knead the dough thoroughly. It should turn out slightly springy, but tender and not sticky to the hands. Do not make the dough too stiff, or it will turn rubbery. Cover the dough with a towel or plastic wrap so it does not dry out. Leave it to rest so the gluten develops well and it becomes easier to work with.
Step 7
Prepare the topping. Peel the onion, wash it, and cut it into half-rings. If you do not like large pieces of onion on pizza, chop it into small cubes.
Step 8
Remove the sausage from its casing and cut it into thin slices.
Step 9
Wash the tomatoes and garlic, remove the stem ends, and dry them with a towel. Slice the tomatoes into rounds. Crush the garlic with a garlic press or grate it on a fine grater.
Step 10
Grate the cheese on a coarse grater.
Step 11
Divide the dough into 2 equal parts. Shape one part into a ball. Flatten the dough with your hands or roll it out with a rolling pin into a round about 30 cm, about 12 inches, in diameter. Transfer it to a baking sheet dusted with flour. Spread with ketchup and distribute the garlic evenly over the surface.
Step 12
Spread the chopped onion evenly. Add the garlic and onion in the first layer. This way they will cook faster and not dry out.
Step 13
Next, sprinkle everything with the grated cheese; you can save a little for the top of the pizza. Arrange the sausage and tomatoes. Add mushrooms to the topping. If you saved some cheese, sprinkle it over the pizza. Bake for about 20-25 minutes on the middle rack of an oven preheated to 200°C (390°F) using top-and-bottom heat. The time and temperature are approximate, so rely on your oven. Repeat Steps 11-13 for the second pizza. Enjoy your meal!
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