In the Beginning....

While we were planning a weekend road trip to Venice Beach, we were both hungry but neither one of us had the money or desire to leave the house to grab dinner. So between Jaime's pantry and Courtney's refrigerator we discovered that we had enough stuff to throw together a make-shift pizza. Our first concoction was a yeast-free pizza dough topped with Jaime's home-made tomato sauce (on half) and store bought pesto sauce (on other half), then some rough chopped onion, pine nuts and shredded cheese. We were instantly hooked, Scroungy Pizza was born...and it was goooooood!

Yeast-free pizza dough:

2 cups flour

1 Tbsp baking powder

1/4 tsp salt

2/3 cup water

1 Tbsp cooking oil

Mix ingredients and roll or hand press onto lightly greased pan. Add toppings, bake at 400 for 18-20 minutes.