This soda bread pizza is a great option if you have no yeast and/or no time for kneading and proving. It's utterly delicious and ready in minutes.
Soda bread is typically made with buttermilk, but since this is a speedy convenient recipe and not many of us have buttermilk in the fridge as standard, my soda bread pizza base is instead made with milk and lemon, which does the same job!
To make the base, you'll combine plain flour with bicarbonate of soda.
Once you add the milk and lemon juice and stir, the alkaline baking soda starts to react with the acidic lemon and that's how we get a light final bread.
You'll bring the dough together into a ball and roll it out into a rectangle before baking for 5 minutes to give it a little colour.
You'll then top with tomato sauce and mozzarella and bake for a final 5 minutes and boom, your gorgeous pizza is ready to serve.
There's so much to love about this pizza. It's made from scratch, totally customisable, yet so much quicker than making standard pizza dough. We love it!
Here's my complete soda bread pizza recipe, complete with step-by-step pics.
Ingredients
For the base
- 160 g (5.6 oz) plain white flour (all purpose flour)
- 1/4 tsp (0.3 tsp) salt
- 1/4 tsp (0.3 tsp) bicarbonate of soda (baking soda)
- 100 ml (3.4 floz) whole milk
- 1 1/2 tsp (1.5 tsp) lemon juice
For the toppings
- 100 g (3.5 oz) passata rustica also known as chunky passata or crushed tomatoes
- 75 g (2.6 oz) mozzarella cheese
- salt and black pepper
- Fresh basil
Instructions
Make the base
Preheat the oven to 200C (180C fan, 390F).
Sift the flour, salt and bicarbonate of soda in a mixing bowl.
Stir, then make a well in the centre.
Add the milk and lemon juice.
Mix together to form a dough.
Turn the dough out onto a floured surface and knead briefly into a ball.
Using a rolling pin, roll your dough into a thin rectangle approximately 30cm x 25cm (12 inches by 10 inches inches) wide.
Transfer onto a baking sheet.
Bake for 5 minutes. Remove the base from the oven.
Turn the oven up to 230C (210C fan, 445 F)
Top the pizza
If the base has puffed up, gently flatten it down with the back of a spoon.
Season the passata with salt and pepper. Spread on top of the pizza, using the back of a spoon to spread evenly across the base.
Tear the mozzarella and arrange on top of the pizza. Season with salt and pepper.
Bake in the oven for a further 5 minutes until the base is crisp and the cheese is melted and just starting to caramelise at the edges.
Transfer to a board.
Scatter with basil leaves and serve.
Print this soda bread pizza recipe
Soda Bread Pizza Recipe
Ingredients
For the base
- 160 g (5.6 oz) plain white flour (all purpose flour)
- 1/4 tsp (0.3 tsp) salt
- 1/4 tsp (0.3 tsp) bicarbonate of soda (baking soda)
- 100 ml (3.4 floz) whole milk
- 1 1/2 tsp (1.5 tsp) lemon juice
For the toppings
- 100 g (3.5 oz) passata rustica also known as chunky passata or crushed tomatoes
- 75 g (2.6 oz) mozzarella cheese
- salt and black pepper
- Fresh basil
Instructions
Make the base
- Preheat the oven to 200C (180C fan, 390F).
- Sift the flour, salt and bicarbonate of soda in a mixing bowl. Stir, then make a well in the centre.
- Add the milk and lemon juice. Mix together to form a dough.
- Turn the dough out onto a floured surface and knead briefly into a ball then, using a rolling pin, roll your dough into a thin rectangle approximately 30cm x 25cm (12 inches by 10 inches inches) wide.
- Transfer onto a lined baking sheet and bake for 5 minutes. Remove the base from the oven.
- Turn the oven up to 230C (210C fan, 445 F)
Top the pizza
- If the base has puffed up, gently flatten it down with the back of a spoon.
- Season the passata with salt and pepper. Spread on top of the pizza, using the back of a spoon to spread evenly across the base.
- Tear the mozzarella and arrange on top of the pizza. Season with salt and pepper.
- Bake in the oven for a further 5 minutes until the base is crisp and the cheese is melted and just starting to caramelise at the edges.
- Transfer to a board, scatter with basil leaves and serve.
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Julia Knowles says
After many years of making homemade pizza with yeast, this is a gem, came out absolutely great, not doughy and cooked to perfection. Recommended highly. Will now be my regular pizza base recipe.