Yeast-Free Pizza Dough

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Yeast-Free Pizza Dough – Fast and simple recipe for Pizza Dough made without yeast that is delicious and SO easy to make! Besides, ain’t nobody got time for that dough to rise. 😉 

Yeast-Free Pizza Dough: Fast and simple recipe for Pizza Dough made without yeast that is delicious and SO easy to make! Besides... ain't nobody got time for that dough to rise.

Oh, look at that! It’s Monday. Already!
Wish it was still Sunday… ‘Cause that’s my fun daaaaay…


Happy start to the week, friends!

I worked super hard these past few days.
Over the weekend we worked on our backyard…

Okay, that’s a lie. My husband worked. I watched. I dislike (read: hate) yard work. It’s too, um, dirty. And hot. And there’s bugs out there.

My punishment for not helping? Sunburn! I thought I was all in the shade, but somehow, those rays went straight through the tree branches and decided to take up space on my lovely shoulders.

Thus, to make Monday-matters a bit awesome, I thought we should bring a little Friday to our Monday. Like, serve pizza for dinner. Homemade pizza. Like, completely from scratch…like.

Yeast-Free Pizza Dough | | Fast and simple recipe for Pizza Dough made without yeast that is delicious and SO easy to make! | #pizza #pizzadough #recipes

This is the yeast free pizza dough that made those Grilled BBQ Chicken Pizzas crazy-delicious! This, by far, is the best pizza dough I’ve made to date. True story.


I’m always trying new ways to improve on basic things. Things such as gluten free cakes and BLT sandwiches. You know… the basics. And in all those attempts, there’s one thing that I will never stop trying to make better: Pizza Dough.
That’s my husband’s fault: this pizza crust is too thin, this one is too thick, this is too crunchy, this is too soft… Lawd, shush up!

Surprisingly, he found nothing wrong with this yeast free pizza dough. Nah.thing. The guy just ate his pizza, commented that the dough was awesome, and there were zero complaints. Hallelujah!

Yeast-Free Pizza Dough | | Fast and simple recipe for Pizza Dough made without yeast that is delicious and SO easy to make! | #pizza #pizzadough #recipes


In case you didn’t know, flour seems like a simple and obvious addition to any pizza dough.

As does water. Also add in some salt, baking powder, and canola oil. That is all.

If you feel inclined to add a bit of garlic powder or herbs, I understand. Just do it.

Just let this happen. I swear it will be the best pizza you’ve ever had. Pile everything delicious on top of the dough and call it dinner.

Yeast-Free Pizza Dough | | Fast and simple recipe for Pizza Dough made without yeast that is delicious and SO easy to make! | #pizza #pizzadough #recipes


To add toppings, pre-bake crust for 8 minutes; add tomato sauce, cheese, pepperoni, and continue to bake for 10 to 12 more minutes. 


4.52 from 33 votes
Yeast-Free Pizza Dough | | Fast and simple recipe for Pizza Dough made without yeast that is delicious and SO easy to make! | #pizza #pizzadough #recipes

Yeast-Free Pizza Dough

4 4 4
WW Freestyle: 9
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Fast and simple recipe for Pizza Dough made without yeast that is delicious and SO easy to make!
Course: Dinner
Cuisine: Italian
Servings: 4 Servings
Calories: 147


  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4- cup + 2 tablespoons water
  • 1 tablespoon canola oil


  • In a mixing bowl, combine flour, baking powder and salt; whisk until thoroughly combined and set aside.
  • Combine water and oil in a separate bowl or cup; stir to combine.
  • Slowly add water mixture to the flour mixture.
  • Using a wooden spoon, or your hands, gently stir and mix until dough forms a ball; dough should be soft, but not sticky. Add more water if it's too dry, 1 tablespoon at a time. If it's too sticky, add more flour.
  • Lightly flour your work area and knead dough for 5 minutes.
  • Line a baking sheet or a pizza pan with foil and lightly spray it with cooking spray.
  • Spread pizza dough on the prepared pan, using the palm of your hands and fingers to stretch it out to about a 1-inch thickness.
  • Grill or bake in a 400-degree oven for 15 to 20 minutes, or until lightly browned.
Nutrition Facts
Yeast-Free Pizza Dough
Amount Per Serving
Calories 147 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 584mg24%
Potassium 336mg10%
Carbohydrates 25g8%
Fiber 0g0%
Sugar 0g0%
Protein 3g6%
Calcium 135mg14%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: pizza dough, pizza recipes, yeast

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157 Responses
  1. sunflower_@

    I was craving pizza big time today and we didn’t have any yeast in the house and I did not want to go shopping. This was a quick and easy recipe and it was so yummy! It did have a little bit of a bitter aftertaste so I would suggest using a little bit of honey in the dough. Other than that it was delish!

  2. Cristina

    I did this recipe because I had no yeast to try the normal pizza and i quite liked the fact that is fast and quite yummy.
    Reviews are mixed but they are all right in some way. The texture is more of like a love child between pizza dough, bisquet and pan pizza but it does end up feeling like chunky pizza. I used a squared metal deep tray around 20x20cm (as the ones you use for brownies) so when I extended the dough it was pretty much the thickness the recipe had. However after baking the adviced time it inflated HUGE so I took a spoon and pushed the center so I could add the ingredients without spillage, this made the center way doughy and pleasant.
    My advice for improving would be to really get in with the dough seasoning and go crazy on the oil to make it crunchy instead of bisquet hard. I fried the leftover pizza and was delicious. Also go crazy on the cheese because this pizza is thick.

  3. Cindy

    Made this tonite as I was craving pizza and did not want to use the last yeast packet.
    Perfectly suited my taste for something quick and easy. Was a little on the thick side, next time I would roll it out thinner, but, overall a good quick easy pizza crust recipe.
    Definitely a keeper!!

  4. Dana

    I’m sorry but I did not love this recipe. The dough came out like a dense Biscuit. I kept having to add more water to the dough and it still came out too dry. And very bland. I added garlic powder and basil to my dough and it was still bland.

    1. Rivers

      i made this recipe and it was very good for me it came out the same way but i put some more water in the bowl i put oil in and it seemed to help and for a better taste i melted butter and put the seasonings i liked

  5. S H Tan

    My first try of making pizza and it was a success. Followed the recipe and method exactly. The crust was slightly crispy and yet soft to the bite; delicious. Thanks for the simple and no fuss recipe.

    1. Katerina Petrovska

      Yes, you can store the pizza dough in an airtight container and keep in the fridge for up to 24 hours.

  6. Tayra

    This was a great basic/starter recipe! I haven’t been able to find yeast in my local supermarket due to the COVID-19 pandemic for our family to be able to have pizza night. SO I went to Pinterest and found this recipe. After reading the reviews decided to give it a try. I did added a bit more salt. Also added 1 tsp each onion and garlic powder and 2 tsp Italian seasoning. My family loved it! We’ll definitely make it again. It was amazing!

  7. Megan

    I read so many positive comments that i was excited to try this. The first one I made (I thought I had rolled it out thin enough) came out super thick and doughy. The second one I rolled it out much thinner and it came out almost NY style (my fav). But the dough itself it VERY tasteless. I wish I knew this and added herbs or something..

  8. James

    Ok, so, I tried a similiar recipe 3 times prior to this one. It was pretty meh. The 3rd one made me sick..(started thinking I should just stick to carpentry lol!)

    I also read every comment on here to make sure it came out right, and did it ever! The crust was crunchy on the outside, slightly soft on the inside. Perfect! I used roughly half the ingredients, to make a small 10′ personal pizza. The dough kneaded out perfectly; let it sit under the bowl for about 10 minutes or so(I think this made the difference, but I’m no chef!), rolled out to about 3/8′ think. Pre-baked the crust for about 6 minutes on the pizza stone. Covered with toppings, lowered oven temperature to 375(this oven, don’t ask…) And baked for about 15 minutes. VOILA! Next time, I will try to add some seasonings to the crust and maybe roll it out a bit thinner. Enjoying it right now, Thank You so much! Will definately use again.

    As a side note, this helped to lift the spirits during the coronavirus lockdown! 👍😀💯

    1. Emma

      Did you use baking powder? Maybe you accidentally used bi carb?? The baking powder makes it soft so you did something wrong with it! 😆

      1. Yadunknow

        You can use bicarbonate aka baking soda, mix it with tartar to make powder or add some lime or lemon choice, thst would be your yeast

  9. Silvia Apilinario

    This is great for making pizza dough on a busy weeknight because it is so effortless. It rolls out easily, and makes a good crust. I doubled the recipe, added a clove of garlic and about a tablespoon of fresh oregano. Without the added flavoring, this would have been a very bland crust.

    1. Katerina Petrovska

      Thanks so much for chiming in with your tips! I also make breadsticks with the same recipe. 😃

    2. Andrea Green

      Question…… Do you cook the dough first then add everything to it or build the pizza then cook it.? I made it and the dough is not golden but everything is done

    3. Lar

      I follower the recipe exactly and it turned out tough and too thick to roll properly. I make pizza all the time but wanted a recipe with no yeast. Unfortunately, this won’t be one I’ll return to.

  10. Amber Gonzales

    I made this tonight, it it turned out really good, I added Basil, Thyme, onion, garlic powder to the flour mixture and I slowly a little at a time added the oil mixture, I used vegetable oil, because that was all I had. When I got it out of the oven I thought it might be to hard, but I melted tome garlic butter and spread it on the pizza. Also I cooked all the veggies, toppings and sauce and put it on after it was baked. Put the cheese on top and stuck it back in the oven until cheese was melting. Thank you for posting this no yeast recipe 🙂

  11. Toni

    Hello…i love the crust as well…but has anyone ever made the dough, rolled it out, cover with syran wrap then keep in fridge to bake later that day?

  12. Kira

    I actually wanted to make a dough with yeast, but since I waited so long to go to the grocery store… I needed something quick and easy! The place that I’m currently petsitting at has a pizza stone! I was so excited, unfortunately since this is a thin pizza dough I had to use half the amount I made rather than a fourth. I tried spreading it out as evenly as possible, and I got a few doughy spots and the areas that weren’t doughy kind of reminded me of store-bought dough. I think that next time if I add some rosemary infused olive oil to the dough, pre-bake it a little, and allow it to char a bit next time I might have better results. It was still really good for a dough that I whipped up in about 10 minutes! I didn’t have time to make homemade pizza sauce so I just used prego and added Parmesan, fresh mozzarella, ricotta, spinach, mushrooms and after I baked it through I added avocado and a touch of sea salt. The sea salt really made it!

    1. Martina

      I would use a fork. The first two I made , I did not
      Puncture n the dough got a big bubble on it! Now
      I use a fork to puncture the dough. Voila ! Perfect

  13. Rachel

    Not sure where you got your calorie calculation from because this works out to be just under 300cal per serve. Double what you have written on your recipe.

  14. Sulemana Fatima

    Whenever I look up recipes that are usually just for reference and I never ever comment but holy smokes this is the best pizza dough I’ve ever had yeast or no yeast. I am a thin pizza kind of girl so this is heavenly for me. I made a few tweaks with the water and oil but I looked this up almost a month ago and I’ve been eating pizza almost every single day since then.

  15. Nicole Novgorodsky

    It was alright. The dough had a very bitter/salty after taste. I followed the recipe as written. The texture of the crust was alright. I read the comments before and saw some had a biscuit like crust, I just added more oil and more water. It turned out good, just too salty. Maybe it is the quantity of the baking powder/ salt. Anyhow, I am happy that you posted this recipe and saved my rumbling stomach and cravr for pizza. 🙂

  16. Dani Hutton

    I have made so many no yeast pizzas, like, it’s kind of a staple in our house. But I’d lost and forgotten my recipe. So today I came across yours and, these are the best pizzas I have ever made, they tasted so good I amazed myself with how great my cooking was.
    I did turn the one dough into two, just because I prefer thinner bases, but honestly, this recipe is ridiculous.
    Even just the preparation of the dough, it was silky and puffy and soft, a really enjoyable experience, and I found I didn’t need to add any water of flour to get the right balance, it was just already perfect.
    I added the water/oil mixture really slowly, while stirring, possibly people have poured it in too fast and that might have resulted in the dough being wrong, I’ve done that before and it goes clunky hard and wet and unrollable. And definitely fresh baking powder is important, that can have a big effect.
    This recipe is so good!!!!!!!!!!!!

    1. Troy

      That didn’t make sense to me. I rolled it out much thinner, and it ends up about 3 times as thick once it’s cooked. If I do it again I’ll make it as thin as possible so the end product isn’t too thick.

  17. Brittany

    This was really awesome since I didn’t have any yeast to work with. Had to add more water, and didn’t pre cool since I was making pizza balls and needed to shape the dough around the filling.

    Really awesome and great vegan recipe.

  18. Tachi

    I had to add a lot more flour to get it to be less sticky. Maybe it’s because I used avocado oil instead or maybe I misread the water amount. Anyway, like some of the other reviewers, it came out like a biscuit. That’s not a bad thing, but I do wish I’d pressed out the dough more as the dough to toppings ratio was over balanced in the dough’s favor (with it being at an inch). On its own it isn’t too bland but it isn’t that flavorful either. I think I’ll add a baste next time.

  19. Mandy

    HI, I want to try this but for a calzone. I wouldn’t precook the dough in that case, correct? Just flip it I would think. Your suggestion..

    1. Katerina Petrovska

      I haven’t made calzones with this dough recipe (great idea!!), but yeah, you don’t have to precook it. Calzones take about 15 to 17 minutes to bake, and that is enough time for everything to cook together.

  20. Busy Homemaker

    I give this recipe 4.5 stars. I made this because I didn’t have yeast. This is an excellent alternative for sure! It wasn’t hard like some reviews. The inside was more like a biscuit in texture. I added a little bit of garlic powder to be safe because some reviews made me nervous that it came out bland. Now I don’t think it was really necessary. I didn’t follow the time or temperature fully because I knew it wouldn’t work with my oven. I preheated at 400 but lowered it to 375 so it could cook the suggested time.
    Next time I’ll lower the amount of salt to 1/2 tsp. It wasn’t too salty, but it was prominent to my liking.

  21. Rachel

    I see it says this recipe is 4 sps on WEight watchers but I entered the ingredients into the ww recipe app and it comes out to 9 points for a serving. Not sure how you got your points value

  22. Kelly

    Made this last night when I realized I was out of yeast. It turned out great. The only thing I was confused about, as it doesn’t say in the actual recipe (though now I see some comments), is if you precook the crust before adding toppings. It would be awesome if you could update the instructions to include that. But having plenty of experience in making pizza, I did precook it. I was worried it was going to be dense and it totally wasn’t. This will definitely be on my rotation for quick and easy pizza. Thanks.

  23. Ameil Patel

    Hi! I tried making this but unfortunately my dough didn’t become stretchy like pizza dough normally does when you kneed it. Do you have any tips? This was my first time making aby kind of dough! It tasted great just was more flaky than a smooth pizza dough? Not sure what I did wrong. Thank you!

    1. Shaylin

      Try more water! Add little bits at a time, of too much add a pinch more of flour. It’s super easy once you perfect it, nead the dough for at least 5 minutes, then wrap in plastic wrap for 20 min to let the moisture absorb throughout the dough. I’m not sure if that does anything but I believe it helped me when I made it. Haha, I have yet to taste it but the dough worked out perfect and fast 🙂

    2. Kansas R. Mendala

      I added more water to the food to make it stretch. Knead the water in the of you feel that the dough it too sticky add flour.

  24. Jessica Reyes

    This was amazing! I used olive oil instead of canola oil only because I didn’t have any canola. I made my boyfriend and I four mini pizzas with this recipe but it could’ve made two regular sized pizzas. I rolled it out pretty thin and it came out perfectly after 15 minutes! Not squishy or crunchy or anything. It was the easiest recipe. Definitely going to be a regular one now!

  25. Sharon

    Okay, already have dinner planned for tonight, but this is for tomorrow. I’ve been on a gluten free diet for years and recently found out that it’s not the wheat that I’m allergic to, it’s the yeast and also eggs! Tomorrow night, it’s going to be pizza! Will try to find you again so I can tell you how it went! Thank you!!!

    1. Danny

      How did you find out you were allergic to yeast and eggs? My daughter has been suffering with egg allergy that doesn’t actually show up on an allergy test. Can you please recommend a way to test for yeast sensitivity or allergy? Thanks so much.

      1. Missy

        I am also allergic to eggs and have a brewers yeast intolerance. The only real way to know is to do an elimination diet. I found that high yeast things like bagels and pizza crust (with yeast) are the worst. I also got a lot of anxiety from a multivitamin with high B complex, then discovered B vitamins come from brewer’s yeast.Artificial sweeteners are a problem (stevia is ok) as well as many batters coating things. Anything with vinegar, like catsup and salad dressings, should be eliminated.

        If she goes without these for a week, I think it might be a good indicator if she feels better.

    2. Jen Oliver

      Sharon, I order flour from Italy. I found that it isn’t wheat for me, its American factory farmed wheat (and many “American food industry” other foods, too).
      I can’t eat any American bread, but imported French bread is a blessing. I can’t order pizza from a delivery place, but I make amazing pizzas from imported Italian flour, tomatoes, olive oil and fresh produce from my yard. I am ok with grass fed free range beef, but a cut from the grocer makes me sick, literally.

      Anyway, be careful with over processed “gluten free” stuff, some of it resembles nothing in nature…lol.

      Try some imported Italian or European flour… it’s delicious!

    3. Michelle

      Hi Sharon. I also have the yeast allergy. Just some hints for you; I can’t have bread yeast or Beer Yeast, but I CAN have the following;

      Junmei Sake (Must be Junmei)
      Wild fermented ciders
      Real Sourdough (some stores cut corners, but good bakery bread or make at home is fine!)

      I’m trying this tonight though, because I keep forgetting to make the sourdough dough the night before! Looks simple and effective!

  26. sarah

    Hi! I am very excited to try this dough and i read about the freezing but i am confused on the individual balls? i break up one batch into multiple balls or can i just freeze one 10 inch pizza dough all together?

  27. Juli

    Perfect Recipe! Thanks for posting this I will deffinetly be using this recipe a lot!
    I used olive oil instead and added garlic seasoning,
    Just make sure to put something between the dough and pan cause this deffinetly really stuck to the pan I will be trying wax paper next time.
    Great recipe thanks!

    1. Kelli

      I made it on a pizza stone, just put a little bit of olive oil on the stone, and had no probs with it sticking whatsoever.

  28. Zac

    I just tried to hid a and it’s really great! But I was wondering how’s long can you store the dough in the fridge for making ahead?

  29. Rosa Salce

    I just LOVE this. I forgot to get the thick tortillas for pizza and was looking for a quick pizza crust. Came upon this. My two daughters, 6 & 13, helped make this. I felt it was too hard to knead, unless my hands are just too weak 🙂 We did had to add at least another 1/2 cup of water and added onion powder, pepper, garlic powder (I just pour never measure) and 1 drop of Thyme Vitality Oil from Young Living. Making this again and will add a drop of Basil vitality oil. My husband, after eating it all, told me I done and messed up because we are no longer ordering pizza again. lol. I also plan on making ahead of time and freezing for those crazy days I do not want to take forever cooking. (Sorry, I am not trying to advertise for Young Living, just wanting to say what I added to my crust) Thank you so so much for this recipe.

    1. Katerina Petrovska

      SO happy you enjoyed it!! Thank you! I also love this recipe so much and always use it for all my homemade pizzas. 😀

  30. tricia

    Just AWLFUL! I was excited to make it. I made it to the exact recipe. Didn’t work, like a brick. I made it a second time, added more water and oil. Still like a brick. Tasted like eating a hard dough. Not crispy. Just hard, flat brick. AWLFUL!!

    1. Katerina Petrovska

      I am so sorry it didn’t work out for you! If you look at the previous comments, everyone has pretty much had a lot of success with it. Not sure why it didn’t turn out for you. Sometimes it could just be the baking powder if it’s not new or fresh. Other times it could be the altitude. Nonetheless, I’m very sorry you didn’t get to enjoy it.

  31. Tim McEuen

    Great dough that you really can get creative with. I was sold on this dough from just the first paragraph. Aint nobody got time for that…

  32. Kait

    My husband found your recipe for me, since I have a yeast allergy, and have been mourning the pizza-less life. I LOVED it! And I can now continue to eat pizza, pain and problem free! I added a Tbsp of honey, tsp of basil, and about 1/2 tsp of garlic powder, and it was great! Thanks for sharing your recipe!

  33. Mandy

    I did NOT like this recipe. What a shame – it is not pizza dough, it instead tastes like scones or damper!

    I cooked up a batch of 24, for a charity thing. Loaded it as much as could fit with fillings, and charged a charity donation for each one – then imagine my embarrassment to taste one and realise it tasted like a scone rather than pizza!

    Unfortunately not a fan of this one at all. Be warned before spending hours – don’t cook this one in bulk – try it first! I didn’t like it at all, and it’s not just me. Followed the recipe to a t too.

    1. Katerina Petrovska

      Hi Mandy! I am so sorry you didn’t like it! I have never made this in bulk so I can’t really comment on why it didn’t work, but I am really sorry that you didn’t enjoy it.

      1. Anita

        I just tried this recipe with my family and we all loved it. My 11 year old did most of the work too:)
        Thanks so much!

        PS You’re very kind and tactful when dealing with haters 🙂

        1. Karin

          Haters? You’re crazy, Mandy wasn’t saying anything hateful, just how it worked out for her, possibly in hopes of getting a suggestive response, Mandy was very kind and tactful as well in her comment. You–Just rude, but maybe only ignorant if you were given the benefit of the doubt.

          BTW, this recipe is so on spot with the five star reviews! You’ve done a great job at perfecting this one, the first pizza dough recipe we’ve actually put into our cards recipe book at home, thanks:)

  34. Nia

    Hi! just wondering if the recipe will still be the same if i use bread flour instead if all purpose flour? Cant wait to make! Thx in advance!

    1. Katerina Petrovska

      Hi Nia! Not absolutely sure about that because Bread Flour is designed for yeasted baking, and since this dough does not use yeast, it might not be the best flour to use for this recipe. That doesn’t mean I wouldn’t try if Bread Flour is all I had, but I’m just not sure that it will work out as it should.

  35. Tanya

    Hi, would love to make this for dinner tonight. I wanted to know since my family is gluten free, I make my own gluten free flour blend using rice flour, potato starch and tapioca. Is there any way I can substitute this gluten free flour blend in place of the all purpose flour using your recipe? Looking forward to your reply. Thank you!

    1. Katerina Petrovska

      Hi Tanya!! I can’t say for certain because I haven’t tried making it gluten free, but if it’s worked for other breads and doughs, I’d say to go for it.

    2. Christina Chase

      I personally made it using a cup of rice flour, and a cup and a half of garbanzo bean flour instead 9f all-purpose regular flour. It turned out amazing!

      1. Katerina Petrovska

        Hi! That’s awesome and thank you for chiming in!
        If you don’t mind sharing, is that cup for cup? Thank you! 🙂

  36. Phil

    Hi, how long can the yeast free pizza dough last in the fridge in case I have leftovers or want to prepare in advance?

    1. Katerina Petrovska

      Hi Phil!
      To freeze the dough for later use:
      First, make dough and then shape into individual dough balls; oil your hands with olive oil and wipe lightly around each dough ball. Place each dough ball into a separate freezer bag, squeeze out the air and seal.
      You can freeze it for up to 3 months. When ready to use, thaw it out completely.
      In as far as storing leftovers; let the pizza cool completely, place it in a resealable bag, and refrigerate. You can also leave the pizza on a dinner plate, cover it with saran wrap and pop it in the fridge. Hope this helps!

  37. Alycia

    Hello, I made this recipe today and I wanted to tell you my result. Th dough was thick, dense, bland, and didn’t have any brown color at all. I did exactly what the instructions said and I cannot figure out what I did except I feel like the 5 minute knead time might have made the dough tough in the end. It was not light, fluffy, or brown. What can I do to improve this??

    1. Katerina Petrovska

      Hi Alycia!

      I’m so sorry you had issues with the recipe. 🙁
      Sometimes dough that is too dry (not enough water) will turn out dense and tough. It’s very important that the dough is soft once you’ve mixed the water into the flour.
      Other times it could be because the dough was under worked OR over worked. But my instructions are spot on so I’m pretty certain you did all the right things… not sure why it didn’t work out. 🙁 In as far as it being bland, you can just add some seasonings to it, like garlic powder – that always does the trick for me. 😉

    2. Pixi

      It probably didn’t brown because it’s made with water? If you want a vegan crust still but for it to brown, you could try making with oat milk instead. Also try to add some seasonings like garlic powder in the dough and Italian seasoning before baking? Could also brush with olive oil before baking as well. I like the taste of it.

  38. Michelle

    Hi would love to try but I am now a little confused. You answered Erlene’s question on June 27th that prebaking crust was not required then on January 26th you informed Jessica to partial bake crust before adding toppings. What do you recommend for your average pepperoni, sausage, sauce, cheese, and mushroom pizza? Thanks

    1. Katerina Petrovska

      Hi Michelle!!

      You should bake the dough for about 8 minutes before adding the toppings; then, remove from oven, add your toppings, and then pop it back in for another 15 minutes, or until browned and cheese is melted. Hope you enjoy!!

      1. Andrea

        I was confused by this also, but prebaked based on experience. If possible you should edit the recipe to specify so people don’t have to scroll through all the comments and reviews to find out! Pizza is finishing baking now, hopefully I did it right!

  39. Pia

    hi. cant wait to try this recipe. my husband and I LOVE pizza, but I have never used yeast before and am too intimidated too.. i wanted to ask if I could replace 1/2 of the all purpose flour with whole wheat flour? If yes, does anything else change? Thanks.

    1. Katerina Petrovska

      Hi Pia! Yes, you absolutely can replace 1/2 of the all-purpose flour with whole wheat flour and you don’t have to change anything else. I hope you enjoy it!

  40. Bailie

    Is there a link to the recipe for the grilled bbq chicken pizza? or a how to for cooking a pizza outside of the oven/grilling?

  41. nav

    Quick question ; I’ve never cooked with yeast before , if I wanted to use this exact recipe , what alterations would I have to make/how much yeast , does anything else in the recipe change ??

    1. Katerina Petrovska

      YAY! So happy you liked it! Thank you! 😀

      A basic recipe for dough with yeast looks like this:

      2-1/2 cups flour
      1 package (2-1/4 teaspoons) dry yeast
      1+1/2 teaspoons salt
      1 cup warm water (120°-130°F)
      2 tablespoons vegetable oil

  42. nav

    Awww I wish I could post a picture!!! Impressed with the results!!! Loved the texture of the dough one kneaded , wasn’t tough or too soft . Perfect for when you have no yeast on hand . Absolutely loved it ! Txtd my friend a picture cus I was so happy and she texts back “can I have a slice ” lol thank you for the recipe!!!!

  43. Queen

    All I have to say is WOW!! This turned out to be one of the best pizzas I have ever had. First time making this and any pizza dough for that matter. I impressed myself lol and talk about aromatherapy. So I didnt end up using all of the water oil mixture and the dough once cooked seemed a little dense but I seasoned it so well that it got completely ignored. I wasnt sure if it was supposed to be that dense or what the texture was supposed to be like exactly but I also did it all by hand. Tried not to over work the dough but maybe next time it will turn out better. But I was still amazed at how good it all turned out. You dont even need meat.

    1. Katerina Petrovska

      Hi Jessica! Yes, you want to prebake the dough because if you don’t, you’ll end up with a doughy, not thoroughly baked crust. So, what you want to do is bake the dough for about 8 minutes, remove from oven, add your toppings, and then pop it back in for another 15 minutes, or until nicely browned and cheese is melted.

  44. Lia

    Hi, not sure if this has been asked already but can I use coconut oil instead for an apple dessert pizza? If so how much should I use as its cold-pressed.

  45. Kristen

    Just made this pizza crust and I have to say it is amazing!!!! Thank you so much for the recipe, I have a yeast allergy so you can imagine how excited I am to find this recipe. If you have a yeast free bread recipe I love to hear about it! Thanks again!!!!!

    1. Katerina Petrovska

      Hi Kristen!! I am SO happy to know that you loved the recipe! I can’t imagine having a food allergy – thank GOD I don’t – but I can only imagine how difficult it is to work around it.
      This recipe also works great if you wanna make it into cheesy breadsticks.
      I haven’t made a yeast-free bread, but now that you mention it, it’s on the bucket list!

  46. Nilo

    How do I store leftover pizza dough? Do I roll it first and then store in a zip lock bag or can I just store the dough balls? Also how long do these last in the fridge? Thanks a lot!

    The pizza turned out perfect. Loved it but I only used two balls

    1. Katerina Petrovska

      Hi Nilo!

      Happy to know you enjoyed the pizza! That dough is quite perfect.
      To freeze the dough, shape into individual dough balls, oil your hands with olive oil and wipe lightly around each dough ball. Place each one into a separate freezer bag, squeeze out the air and seal. You can freeze it for up to 3 months. When ready to use, thaw it out completely.
      Hope this helps!

  47. Jenn

    I used King Arthur gluten free multi purpose flour and this turned out great. It was the perfect combination of chewy on the inside, light crunch on the outside. My notoriously picky 12 year old liked it. That makes this recipe a keeper!

    1. Katerina Petrovska

      Hi Angella!!

      I honestly have no idea. I have never tried it with GF flour. I know I’ve seen recipes for GF pizza dough with a blend of GF flours, but I am definitely not an expert so I can’t offer any helpful advice. I’m sorry. 🙁 If you do try it with GF Flour, will you please come back and let me know if it worked out??

  48. Kathy H.

    Is it possible to put this together with a stand mixer? Due to “lovely” arthritis, I can’t do much with my hands/wrists, but I’d really like to try this out. Thank you!

    1. Katerina Petrovska

      Hi Kathy!

      Yes, it’s definitely okay to knead it with your mixer. For the same reason as you, my Mom uses her bread machine to make the dough. 🙂

      1. Sam

        We loved this! I rolled it a little thinner and it still puffed quite a bit, but it did have a crispy bottom. (I used bread flour.) It wasn’t gooey with all the sauce, cheese, ham, pineapple, red bell peppers, and mushrooms I piled on. I’m making it again tonight in bread stick form and adding some garlic butter on top to eat with spaghetti. Thank you!

    1. Katerina Petrovska

      Hi Jey! Yes, you certainly can, but it will add flavor to the dough. If you make it, let me know how it goes! Have a great weekend!!

      1. Jey

        Thank you very much for this recipe.. I made this tonight.. It was awesome.. But my crust wasn’t crispy.. Everything else is great.. I was looking for yeast free pizza base because my boyfriend cannot eat anything with yeast due to gout.. Thia recipe is what im looking thank you! Do u have any suggestion how i can make the crust crisoy next time? Thanks!

        1. Katerina Petrovska

          Hi Jey! So glad you liked it!! It’s a delicious crust, indeed.
          Try using bread flour instead of all purpose flour. All purpose flour does make for a chewier crust, but bread flour should give you the crispy texture you’re looking for. Let me know how that goes!

    1. Katerina Petrovska

      Hi Erlene!

      If you’re going to bake it in the oven, then no, you don’t have to pre-bake it. You can if you want a bit more of a crunch to the dough, but it’s not necessary. The dough will bake fully together with the toppings. Thank you!!

    2. Chandra_Leigh

      All recipes are different but top/bake is the basic idea. A hot oven and pizza stone is key too… (I’m at the experimental stage personally). After this I’m going to try a deep dish pizza.

      Thanks, Chandra 🙂

  49. Jessica @ Portuguese Girl Cooks

    So eager to try this dough! And yes, I totally feel you on the husband complaints. I swear mine never just shuts up and eats lol.

  50. Emma

    As much as I love the whole process of making yeast-risen pizza dough, sometimes you just need pizza pronto!
    I’ve thought about doing baking powder crust in the past but was worried it would be puffy not crisp. Is this one crunchy?

    1. Katerina Petrovska

      Hi Emma!

      The crust does puff up a good amount, but not to worry, there’s a crunch! 🙂 Give it a go – I think you’ll like it. Have a great day!!

  51. Liren

    Wow! I never thought to make yeast free pizza dough, but this is perfect for someone like me who is short on time. I love this and can’t wait to try it!

  52. Anna @ Crunchy Creamy Sweet

    I just need to try this! We make pizza once a week and I am totally intrigued by this yeast free version! Pinned!

  53. Chandra_Leigh

    I was looking around for a no-yeast dough for pizza and now I found it! I’ll try this, I’m sure it’ll be just great. Thank you 🙂

  54. A_Boleyn

    I’m curious after all hubby’s complaints about the imperfections in the pizza dough you made how good HIS pizza dough is. 🙂

    Glad you found something he found acceptable.

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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