Dorothy Kern
This 5-ingredient no yeast pizza dough recipe is a pizza crust made from scratch and it tastes just as good as one made with yeast but it’s faster and easier. Plus, if you can’t find yeast you can still have homemade pizza!
In under 30 minutes you have have pizza on your table with ingredients you already have in your pantry. This is the easiest pizza dough recipe ever!
I love having pizza Fridays – don’t you? And I love when I make my own homemade pizza dough because I can control the ingredients (plus, I just love making it myself).
So many people have been making my ultimate pizza dough recipe lately but, like with my white bread, I get tons of questions about how to make it without yeast.
Sometimes you can’t find yeast in the store or sometimes you just want pizza crust fast and without any strange ingredients – and that’s when you want a no yeast pizza dough recipe.
You can use this dough for pizza or breadsticks with any flavors – we love making garlic bread with it too!
Let’s learn about how to make this crust, step-by-step.
Table of Contents
What can I use instead of yeast in pizza dough?
Instead of using yeast, you can use baking powder. The correct combination of baking powder to flour and salt will cause the dough to rise in the oven and have a similar texture to a crust with yeast.
Because it won’t have the rising process of yeast, this dough won’t be as chewy and it won’t have that “yeasty” flavor, but it is the perfect way to make pizza crust when you don’t have yeast.
To make your pizza dough, you first whisk together the dry ingredients:
- All Purpose Flour (see below for substitutions)
- Baking Powder
- Salt
No Yeast Pizza Dough with Self-Rising Flour
If you happen to have self-rising flour, you can easily substitute in this recipe. Instead of the dry ingredients below, just use 2 ½ cups of self-rising flour.
Once you have the dry ingredients, then you add the wet ingredients to the mixture:
- Olive Oil
- Water
You’re going to mix it together as much as you can with a wooden spoon or spatula.
At some point it will be come impossible for it to come together with just a spoon, so you’ll need to get your hands in there to “knead” it together in to a ball.
Form the crust into a nice cohesive ball and then you can get ready to make your pizza!
No Yeast Crust Saves Time
A no yeast pizza dough saves time because you don’t have to knead it or wait for rising. Dough won’t rise without yeast, so as soon as it comes together it’s ready to roll out to make your pizza.
Rolling out pizza dough
Regardless of what kind of pizza dough you’re rolling out (yeast or no-yeast) I like to roll mine out on parchment paper. Otherwise it will stick to your surface. It’s also easier to transfer to your pan when it’s on parchment paper.
Simply roll out your dough to your desired thickness. You can make a thick crust pizza or a thin crust, by just rolling it more or less.
Pizza Pans
Just like when you make a traditional pizza dough, you have pan options:
- Use a round pizza pan, like I did. Mine is a 10″ round, but you can use any size. If you have a smaller pan but want a thinner pizza, just divide the dough in two to make two pizzas.
- Use a cookie sheet or jelly roll pan
- Bake this in a cast iron skillet
- Divide the dough in quarters to make four personal pizzas.
How to get a crispy bottom
No matter what your pizza crust recipe, the best way to cook your pizza dough is to start with a hot pan.
Preheat your oven to 450°F before making the dough, and then let the pan preheat in the oven while you’re preparing the crust. Transfer the crust to the hot pan – carefully – either before or after topping with toppings.
The hot pan will cook the crust before the dough itself cooks in the oven, making it crunchier.
Alternate Flours
Because this crust has no yeast and is not finicky, there are lots of substitutions you can make:
Gluten Free Pizza Dough: use a Gluten Free 1:1 All Purpose Flour (i.e. Bob’s Red Mill light blue bag). Use the same amount as called for in the recipe.
Whole Wheat Pizza Dough: Substitute 1 cup whole wheat flour and use the rest all-purpose.
Bread Flour and White Whole Wheat Flour can be used one-to-one, as can self-rising flour.
And if you’re looking to make a healthier pizza crust, check out my Weight Watchers Pizza Dough Recipe which is very similar to this one, but it uses Greek Yogurt instead of water and oil.
Storing No-Yeast Pizza Dough
I made an extra batch of dough and put it in the refrigerator to test how long it lasted, and it was only good overnight. Therefore, I’m advising you to make the crust right before making your pizza, and don’t try to make it ahead of time, unless you’re using it within a few hours.
Pizza Toppings
With this pizza dough without yeast you can make so many different kinds of pizza!
- Hawaiian Pizza
- Mushroom Sausage Pesto Pizza
- Breakfast Pizza
- Garlic Ranch Breadsticks
- Easy Homemade Pizza Sauce
- Pesto
Have you made this recipe?
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No Yeast Pizza Dough Recipe
Ingredients
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 3/4 cup water
Instructions
- Preheat oven to 450°F. Spray your pizza or sheet pan with nonstick cooking spray.
- Whisk together flour, baking powder, and salt. Add oil and water and stir until you can’t anymore, then work the dough with your hands until it’s smooth and forms a ball.
- Place the ball of dough on a floured surface (or on parchment paper) and roll it into desired size (about 9-11-inch circle).
- Place dough on prepared pan. Top as desired with sauce, cheese and toppings.
- Bake for about 10-12 minutes, rotating the pan as needed so it cooks evenly.
- The crust won’t get dark golden, but will look slightly golden and no longer doughy, and the cheese will be melted once it’s done.
- Serve hot. Store leftovers in an airtight container for up to 3 days.
Recipe Notes
- Whole Wheat Dough: substitute half whole wheat flour and half all-purpose (1 ¼ cups of each).
Gluten Free Dough: substitute GF AP 1:1 flour for the all purpose. - Substitute the equal amounts of Bread Flour or White Whole Wheat Flour for the All Purpose called for.
- To substitute Self-Rising Flour use 2 ½ cups self-rising flour and omit the dry ingredients.
- You can also divide the dough into 4 pieces to make 4 mini pizzas, or turn your dough into breadsticks.
Nutrition Information
Nutritional information not guaranteed to be accurate
This No Yeast Pizza Dough is SO easy to make! This recipe only calls for 5 ingredients and you can even make it whole wheat or gluten free!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: May 3, 2020
Very similar to a “biscuit” crust for chicago style deep dish.
I use this recipe in a cast iron pan.
I brush with olive oil and bake the crust for about 10-12 minutes at 375-400, then add toppings and reduce heat to 325 and finish for 20-25 minutes.
It’s not like traditional neapolitan style dough. It’s just as good, but expect it to be different.
What can I use instead of olive oil
Vegetable oil would work
I’m going to try this on the BBQ and make a few different kinds. Looks pretty easy. Can’t wait
Can the dough be partially baked before topping..
Yes it can.
I tried this recipe, but was not happy with the texture of the dough. The dough tasted very heavy.
i too havent been able to find yeast in store. however, some friends told me about Lallemand Instaferm Yeast which is currently available at Amazon. it is the best yeast and its 16oz for $15!!!
Thank you for that great recipe and that very helpful information😄