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How to cook pizza without an oven, without yeast and without cheese!

34 how to cook pizza without an oven without yeast and without cheese 1


How to cook pizza without an oven, without yeast and without cheese!

by vicky Tsiluma

5abf4565d4Have you ever passed a pizza inn and thought, ‘if only I could afford it’? The truth is with the exorbitant prices for pizza, not many Kenyans can afford it. Think about it, a 2kg floor is less than sh140, add the meat prices and vegetables used and the mark up cannot exceed sh300 and that is for 4 pizzas! So why pay a thousand shillings for one pizza when you can make your own?

You don’t have an oven? Don’t worry about it, it’s not vital. You don’t have cheese? Who needs it? As Cynthia, a local entrepreneur and expert pizza maker would tell you, all you need is a source of dry heat. This is easily done by double heating. This is where one container is placed inside another. The first container has to be large enough to accommodate the second container. You would want to use a large cooking sufuria and a circular metal plate.



  • 3 cups of all purpose flour
  • 2 cups of warm water
  • 2 tablespoons of baking powder
  • A pinch of salt


  • Tomato sauce (make your own sauce)
  • Spices of choice
  • Vegetables of choice
  • Meat (sausages and smokies make a good option)
  • 2 egg whites (cheese, if you insist)


Start by preparing the pizza dough – this is similar to the way you would prepare chapati or mandazi dough. Set it aside for 30 minutes so that it rises.

As it raises put water in the large sufuria, just enough that it can boil for about 30 minutes without needing any additional water (look for a flat stone that you will place inside the sufuria and place your second container).

Separate the dough into 3-4 parts and roll it until it is half an inch in thickness.

Add about a third cup of your prepared tomato sauce to the crust.

Add the toppings of choice before carefully covering them with the egg whites.

Your pizza is now ready to be cooked, place it in the secondary container and cover it well.

Place the stone inside the large sufuria before placing the secondary container on top of it.

The lowest cooking time reported is 16 minutes. Check your pizza and if the egg white is cooked, your pizza is ready. Remove it and wait for it to cool down before eating.


Of course, you may not make the perfect pizza at first. It took Cynthia three times to find a blend she could really enjoy. So, ensure that you try it out a couple of times and experiment with different toppings and spices. Who knows, you may just come up with your own very unique blend of pizza!


Article source: https://www.zakenya.com/Food-and-Beverage/34-How-to-cook-pizza-without-an-oven-without-yeast-and-without-cheese.html


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About the Author

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Born in the culinary-rich city of Kisumu, along the shores of Lake Victoria, Cynthia Kendeli's passion for Food & Beverage was almost predestined. Her earliest memories revolve around the bustling fish markets and aromatic eateries of her hometown, and it was this backdrop that kindled her love for food and its cultural significance.

However, Cynthia's interests were dual-pronged. The political landscape of Kenya, with its dynamic shifts and intricate tapestry, also captivated her. This blend of culinary love and political intrigue paved her path to one of Kenya's leading universities, where she pursued degrees in both Food Science and Political Science.

Throughout her academic journey, Cynthia stood out for her unique ability to interweave two seemingly disparate subjects. She penned articles that delved into the socio-political impacts on Kenya's food and beverage industry, exploring topics ranging from local farm policies to international trade agreements.

After graduation, Cynthia quickly established herself in the world of journalism. Her writings, which appeared in national newspapers and magazines, bridged the gap between culinary enthusiasts and political aficionados. With every article, she managed to underscore the intricate relationship between politics and what ends up on the plates of Kenyans.

Her investigative pieces, particularly those that highlighted the interplay between governmental policies and the food & beverage sector, have earned her accolades both nationally and internationally. Cynthia's work does not just inform; it prompts discussions, incites debates, and often leads to tangible change in policy-making circles.

In addition to her journalistic endeavors, Cynthia Kendeli actively participates in food festivals, political debates, and educational seminars, serving as a bridge between the culinary world and the political arena.

Today, as a celebrated voice in both Food & Beverage and political journalism, Cynthia Kendeli continues to satiate the appetites of readers keen on understanding the confluence of culture, cuisine, and politics in Kenya.

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