Thin Crust Chicken Veggie Pizza

One of our favorite things is pizza, but many times, I don’t decide to make it until right before dinner. This can be a problem if you use a pizza dough recipe that requires rise time.

Thin Crust Chicken Veggie Pizza So I created this recipe from my soft homemade whole wheat tortilla dough. No rise time and no kneading! WonderMillgrindingflour

Thin Crust Pizza Dough

1 cup hard red wheat flour on bread setting

1 cup soft white wheat flour on bread setting

1 teaspoon sea salt (you can use regular, but I prefer sea salt)

1/4 teaspoon baking powder

2 Tablespoons coconut oil

3/4 cup warm water

Mix dry ingredients together. Cut in coconut oil using a pastry cutter. Add water and mix until combined. Roll dough out on a floured surface to size of pizza pan. Note: It’s supposed to be thin, like a pie crust. No knead, no rise thin crust whole wheat pizza dough


1 cooked chicken breast, diced

Thinly sliced zucchini

Thinly sliced onion (I used a mandolin to keep the veggies thin and uniform)


Green bell pepper

Mozzarella cheese

Fresh basil

Place toppings on dough. My husband’s half gets more of the peppers and onions. Then slice Mozzarella and place on top. I was almost out of Mozzarella, so we added some Gouda and a little bit of grated Monterey Jack. Place fresh basil leaves on top and bake in preheated oven at 400 degrees for 20 minutes, or until cheese bubbles.

This is a no sauce pizza, but if you prefer a sauce, try out my white sauce chicken pizza with a soft homemade crust.

About Melissa K. Norris

Melissa K. Norris is a Christian novelist, newspaper columnist, and non-fiction writer. Her stories inspire people to draw closer to God and their pioneer roots. She’s a skilled artisan crafter, creating new traditions from old-time customs for her readers. She found her own little house in the big woods, where she lives with her husband and two children in the Cascade Mountains. Her book, Pioneering Today-Faith and Home the Old Fashioned Way, explains practical and easy methods to cook from scratch, garden, preserve your own food, and see God’s fingerprint in your everyday busy life.

When she's not writing, she's busy in the garden, with their small herd of grass fed beef, canning, and cooking things the old-fashioned way, from scratch. Checkout her blog...

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One Response to Thin Crust Chicken Veggie Pizza

  1. Jan Franklin says:

    I just started baking my own bread. I am venturing into making my own flour. So far I have a mixer attachment. Sure would love to have your mill!

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