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No really, I'm not kidding. This is great - the beer gives the dough a nice yeasty flavour (similar to a traditional pizza dough) but without the need for any finicky rising or kneading. And don't worry about the alcohol in the beer - it disappears in the baking (besides, your kids will think it's hysterical). Non-alcoholic beer can be substituted, if you're still not convinced.
2 cups all-purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1 tsp salt
1 354-mL bottle beer, (any kind, flat or fizzy)
Grease two 12 in. (30 cm) pizza pans (or one large baking sheet).
In a large bowl, or a food processor, combine the all-purpose flour, whole wheat flour, baking powder and salt. Stir to mix. Then pour in the beer and stir (or process) until it forms a really wet, sticky dough. If you're doing this by hand, make sure you give it a good going-over so that the dough develops a stretchy consistency. In a processor, just let it spin until it begins to stick together in a ball and leaves the sides of the container. This will be a very sticky dough. Let the dough rest for about five minutes before using - it will be easier to work with once it has relaxed (isn't that true for all of us?).
Dump the dough out onto the prepared pans, dividing it equally between them. Sprinkle the top with flour to reduce stickiness and by hand - yours or your child's - pat the dough into an even layer, all the way to the edges of the pan.
Top in whatever way you want, then bake at 425°F (220°C) for 20 to 25 minutes, until the bottom is lightly browned and the toppings are done.
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