---
title: "No Yeast, No Proofing: Original Quark Dough Pizza Recipe with Salami and Cheese"
description: "Styler editor Yulia Shikanova shared a recipe for yeast-free quark dough pizza: a base of quark, egg, flour, and baking powder requires no proofing, while toppings of salami, smoked sausages, and cheese bake at 180 degrees."
date: 2026-10-21T10:51:49.856Z
lang: en
url: https://xab.info/en/posts/quark-dough-pizza-salami-cheese-no-yeast
tags: [pizza, recipe, cottage-cheese-dough, baking, home-cooking]
author: "Inna Kinsheva, Marina Slivenko"
publisher: "XAB.info"
---

# No Yeast, No Proofing: Original Quark Dough Pizza Recipe with Salami and Cheese

![Curious tabby cat reaches a paw towards a homemade pizza with salami and cheese on a wooden board](https://xab.info/media/2026/10/21/pitsa-na-tvorozhnom-teste-bez-drozhdhey-s-salami-i-syrom/pitsa-na-tvorozhnom-teste-bez-drozhdhey-s-salami-i-syrom-1.webp)

## Key Points

- The pizza base is mixed from quark, an egg, flour, and baking powder and requires no proofing
- The dough should be soft and may stick — do not dry it out with excess flour
- Toppings: salami, hard cheese, and smoked sausages; sauce made from tomato paste and mayonnaise
- Bake at 180°C in top-bottom mode for about 20–25 minutes until the center is baked through
- The dish contains dairy, eggs, and wheat (gluten); mayonnaise and sausages may contain extra allergens

Homemade pizza that doesn't require waiting for dough to rise is one of the most practical options for a quick dinner. Styler editor Yulia Shikanova shared the exact proportions and preparation steps for a pizza made with quark (cottage cheese) dough, which mixes in minutes and requires no proofing. The base consists of quark, an egg, flour, and baking powder, while the toppings chosen by the author include salami, smoked sausages, and hard cheese. This approach results in a soft yet thoroughly baked crust without traditional yeast dough.

### Dough Without Proofing: What to Consider

According to the recipe, quark is mixed with an egg and a pinch of salt, then flour and baking powder are added to knead a soft dough. A key nuance pointed out by the author is that the dough should remain soft and may be slightly sticky. There is no need to make it completely non-sticky by adding extra flour: it is easier to spread the base over parchment paper with slightly moistened hands. A baking sheet is lined with parchment, the dough is placed on it, and spread into an even layer about one centimeter thick.

### Sauce, Toppings, and Cheese

To grease the base, tomato paste is mixed with mayonnaise until smooth. Salami and smoked sausages are sliced and evenly distributed over the dough, after which the pizza is sprinkled with grated hard cheese. The author suggests grating the cheese in two ways: some finely so it distributes evenly through the topping, and some coarsely to form a more pronounced cheesy crust. According to Shikanova's observations, coarsely grated cheese produces the best crispy crust.

### Baking and Doneness Control

The oven is preheated to 180 degrees Celsius (350°F) in top-bottom heat mode, and the pizza is baked for about 20–25 minutes. You should check not only for melted cheese: the center of the base must be fully baked without raw sticky dough, although it may remain soft due to the quark. The finished pizza is removed from the oven, allowed to cool slightly, and sliced into portioned pieces.

### Variations and Important Caveats

The flavor of the dish can be varied with spices in the sauce—dried oregano, basil, paprika, or a blend of Italian herbs. The toppings are also easy to swap: instead of salami and sausages, ham, cooked chicken fillet, or turkey sausage work well, as do vegetables. Keep in mind that the dish contains dairy products, eggs, and wheat (gluten), while mayonnaise and sausage products may contain additional allergens, so the ingredient list should always be checked. The context of the recipe is supported by other publications: yeast-free quark dough indeed prepares faster than classic dough, provides a higher protein content, and suits those looking for a quick homemade baking option.

## Fact-Check & Sources

- [Пицца на творожном тесте без дрожжей: авторский рецепт с салями и сыром (фото)](https://styler.rbc.ua/ukr/deliciously/pitsa-sirnomu-tisti-drizhdzhiv-avtorskiy-1792574631.html) - Original source: base ingredients (quark, egg, flour, baking powder), mixing steps, tomato paste and mayonnaise sauce, toppings, 180°C temperature and 20–25 min time, cheese and spice tips, allergen warning—all taken from the base text.
- [Быстрая творожная пицца на сковороде: высокобелковая и без вреда для фигуры](https://www.unian.net/recipes/baking/unsweetened-pastries/tvorozhnaya-picca-poleznyy-recept-na-skovorode-i-v-duhovke-13421787.html) - Context: yeast-free quark pizza cooks faster, contains more protein, and fewer calories; supports the general recipe logic.
- [Хруст появляется без дрожжей: быстрый способ приготовить пиццу на ужин, не тратя лишних сил](https://www.pravda.ru/news/recipes/2309038-quick-pizza-dough/) - Context: yeast-free dough with baking powder provides lightness without proofing and is prepared in minutes; aligns with the article's description of the base.

## FAQ

### Do I need to leave the quark dough to proof?

No. According to Yulia Shikanova's recipe, the dough is mixed immediately from quark, egg, flour, and baking powder and spread straight onto parchment—no proofing needed.

### What should I do if the dough is sticky?

The author advises against adding extra flour to make the dough completely non-sticky. The soft, slightly sticky dough is spread over parchment with moistened hands.

### At what temperature and how long should I bake the pizza?

Preheat the oven to 180°C in top-bottom mode and bake the pizza for about 20–25 minutes, ensuring the center is fully baked without raw sticky dough.

### What allergens does the dish contain?

The recipe contains dairy products, eggs, and wheat (gluten). Mayonnaise and sausage products may contain additional allergens, so check the ingredients.