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…
Ahem…
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.
This is the 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! Nah.thing. The guy just ate his pizza, commented that the dough was awesome, and there were zero complaints. Hallelujah!
In case you didn’t know, flour seems like a simple and obvious addition to any pizza dough.
As does water.
If you feel inclined to add some 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.
ENJOY!
Yeast-Free Pizza Dough
Ingredients
- 2-1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3/4- cup + 2 tablespoons water
- 1 tablespoon canola oil
Instructions
- 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.
Spinach and Artichoke Dip Pizza
sarah says
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?
Katerina Petrovska says
Hi! Yep, you can just freeze a whole 10-inch pizza dough.
Juli says
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!
Zac says
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?
Rosa Salce says
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.
Katerina Petrovska says
SO happy you enjoyed it!! Thank you! I also love this recipe so much and always use it for all my homemade pizzas. 😀
tricia says
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!!
Katerina Petrovska says
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.
Tim McEuen says
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…
Glory says
Let me tell you….is AMAZING!!! I love it and my kids too.
Kait says
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!
Mandy says
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.
Katerina Petrovska says
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.
Anita says
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 🙂
Nia says
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!
Katerina Petrovska says
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.
Nia says
ahhh.. i see. Thank you so much !! ❤️❤️
Cogey says
I LOVED this recipe! It was really easy and I was kind of nervous because the last time I attempted pizza crust from scratch, it was a total fail. Thanks for posting this! I have pictures of it on my bloggy if ya wanna check it out! <3 Cogey from Cooking Without Carcasses
https://cookingwithoutcarcasses.wordpress.com/2016/08/22/ultimate-vegan-pizza-for-lovers/
Tanya says
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!
Katerina Petrovska says
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.
Emily Brown says
I made it!
Elizabeth says
I’m so excited to try this recipe! How big of a pizza does it make?
Katerina Petrovska says
Hi Elizabeth! I would say about 10-inches.
Phil says
Hi, how long can the yeast free pizza dough last in the fridge in case I have leftovers or want to prepare in advance?
Katerina Petrovska says
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!
l says
Who needs to buy pizza again! This is yummy!
Alycia says
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??
Katerina Petrovska says
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. 😉
Michelle says
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
Katerina Petrovska says
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!!
Pia says
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.
Katerina Petrovska says
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!
Bailie says
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?
Katerina Petrovska says
Hi Bailie! Thanks so much for pointing that out! The link should go directly to the recipe for the BBQ Chicken Pizza, but apparently it doesn’t! Thanks for letting me know!
Here it is: https://diethood.com/grilled-bbq-chicken-pizza/
nav says
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 ??
Katerina Petrovska says
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
nav says
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!!!!
Lori says
In place of the canola oil, could I use a blend of canola and extra vigin olive oil?
Katerina Petrovska says
Hi Lori! Yes, you absolutely can.
Queen says
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.
Jessica says
Do I bake the dough without toppings first, or does eveything go on the raw dough?
Thanks!
Katerina Petrovska says
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.
Lia says
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.
Kristen says
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!!!!!
Katerina Petrovska says
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!
Katerina Petrovska says
I was just thinking about what else I have on here that’s yeast-free and something that you could try – how about these 30-Minute Caramel Sweet Rolls! https://diethood.com/30-minute-caramel-sweet-rolls/ They are delish!!
Nilo says
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
Katerina Petrovska says
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!
Jenn says
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!
Tammy says
Can I use self rising flour?
Katerina Petrovska says
Hi Tammy! Yes, you can use self-rising flour, but omit the baking powder and use only a pinch of salt.
Angella says
Hi Katerina 🙂
Could you use gluten free flour with this recipe?
Katerina Petrovska says
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??
Kathy H. says
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!
Katerina Petrovska says
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. 🙂
Sam says
I just put this in the oven. I can’t wait to eat it!
Katerina Petrovska says
Hope you have a great dinner!! Let me know how it goes!
Sam says
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!
Katerina Petrovska says
So happy you enjoyed it, Sam!! Thank you!
Great idea with the bread sticks!
Jey says
Hi, can i use olive oil instead of canola oil? Thanks!
Katerina Petrovska says
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!!
Jey says
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 for..so thank you! Do u have any suggestion how i can make the crust crisoy next time? Thanks!
Katerina Petrovska says
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!
monique speights says
Can’t wait to try it
Laura Dembowski says
Such a good idea! When a pizza craving strikes, there’s no time to wait!
Erlene says
Do you cook the dough a little before putting on the toppings or just top it and bake?
Katerina Petrovska says
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!!
Chandra_Leigh says
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 🙂
Kim Beaulieu says
Dude you have mad skills. I love pizza as you know. We eat it way too much.
Zainab @ Blahnik Baker says
I am intrigued by this and can’t wait to try it!!
Jessica @ Portuguese Girl Cooks says
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.
Becca from ItsYummi! says
Yeast HATES me, so I’m absolutely making this recipe for pizza night on Friday!
Katerina Petrovska says
Me, too! Yeast just doesn’t want to be friends with us, ha? 😀 Thanks, Becca! xo
Emma says
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?
Katerina Petrovska says
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!!
Nicole ~ Cooking for Keeps says
Yeast free? Yesah puh-lease!
Chandra_Leigh says
can I ask what is it about that?
Liren says
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!
Maria | Pink Patisserie says
Sounds fantastic! I bet it has the perfect amount of crunch! Just how I like it! 🙂
Lauren @ Climbing Grier Mountain says
Mmmm…now I’m craving pizza!! Gimme!
Laura (Tutti Dolci) says
Yeast-free dough is just genius for weeknights!
Averie @ Averie Cooks says
Majorly impressed that this is yeast-free and no rising time! pinned
Anna @ Crunchy Creamy Sweet says
I just need to try this! We make pizza once a week and I am totally intrigued by this yeast free version! Pinned!
Chandra_Leigh says
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 🙂
A_Boleyn says
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.