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Yeast-Free Pizza Dough

This fail-proof Homemade Pizza Dough is easy to make with no yeast or rising time involved! It’s guaranteed to bake up into a delightfully tender, chewy, crispy crust no matter what kind of pizza you prepare.

The Easiest Homemade Pizza Dough

Everybody loves homemade pizza dough, but no one likes waiting around for it to rise. Well, what if you didn’t have to? That’s exactly the question that led me to create this amazing yeast-free pizza dough.

Once you grill or bake it into a pizza with your favorite sauce and toppings, you’ll never waste your money on a store-bought crust again. Pizza is always good, but there’s something extra special about a pizza made completely from scratch. This easy no-yeast dough is here to prove it!

Will Dough Still Rise Without Yeast?

It absolutely will! The key is to substitute the yeast for another kind of leavening agent – in this case, it’s baking powder. So although this dough doesn’t require any set-aside rising time, it’s still going to bake (or grill!) into a perfectly light and chewy pizza crust.

Canola oil, water, all-purpose flour and the remaining no-yeast dough ingredients on a round cutting board

What You’ll Need

This classic pizza dough calls for 5 super basic ingredients. Remember to scroll down to the recipe card to see the full amounts.

  • All-Purpose Flour: If needed, you can make your crust gluten-free by using 1:1 gluten-free flour instead.
  • Baking Powder
  • Salt: To enhance the natural flavor of the dough so it doesn’t taste bland.
  • Water: This will be added slowly until the dough develops the proper consistency.
  • Canola Oil

How to Make No-Yeast Pizza Dough

Making pizza dough without yeast is refreshingly easy. You just have to combine the ingredients, knead the dough, spread it out, add your favorite toppings, then bake or grill it up!

Combine Dry Ingredients: Whisk together the flour, baking powder and salt in a mixing bowl until everything is thoroughly combined. Set the mixture aside.

A wooden spoon combining the dry pizza dough ingredients in a mixing bowl

Combine Wet Ingredients: Combine the water and oil in a separate bowl or cup and stir to combine.

Add Wet Ingredients to Dry Ingredients: Slowly add the water mixture to the flour mixture.

The water and oil mixture being poured into the bowl of dry ingredients

Mix: Use a wooden spoon or your hands to gently stir and mix until the dough forms a ball. The 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.

A wooden spoon inside of a bowl with the dry ingredients and oil/water mixture before they've been combined

Knead Dough: Lightly flour your work area and knead the dough for 5 minutes.

A ball of no-yeast pizza dough on a floured cutting board with a bowl filled with more flour beside it

Prepare Pan: Line a baking sheet or a pizza pan with foil and lightly spray it with cooking spray.

Shape Dough: Spread the yeast-free pizza dough onto the prepared pan, using the palms of your hands and your fingers to stretch it out to about a 1-inch thickness. You can make it a little bit thinner if you want the crust to be more crispy.

Add Toppings & Cook: Spread your desired sauce onto the prepared pizza crust and sprinkle on your favorite cheese and toppings. Grill or bake the pizza in a 400°F oven for 15 to 20 minutes, or until the edges of the crust are lightly browned. For a crispier result, pre-bake the crust by itself for 8 minutes, then assemble the pizza and return it to the oven for 10-12 more minutes.

Can I Make This In Advance?

You sure can. Wrap the kneaded dough tightly in plastic wrap to prevent any air from coming into contact with it. Keep the dough in the fridge for up to 24 hours. When you’re ready to make your pizza, you’ll have to knead the dough again until it’s soft enough to shape.

Tips for Success

Determined to taste the most irresistible pizza crust of all time? Make sure you keep these tips and tricks in mind.

  • Measure the Flour Precisely: If you scoop your measuring cup directly into the flour, you’re not going to get an accurate measurement. Instead, fluff the flour up and fill your measuring cup by the spoonful, then level it off at the top with a butter knife. If you have a food scale, use that to ensure precision.
  • Consistency is Key: If your no-yeast pizza dough is too dry or too sticky, you’ll have a hard time working with it. Add more flour or water (little by little) as needed to reach the proper consistency.
  • Don’t Forget to Flour Your Kneading Surface: It’s important to lightly dust your kneading surface with flour so the dough doesn’t stick to it. Just don’t use too much or you’ll risk drying it out.
  • Pump Up the Flavor: Craving some extra flavor in your pizza crust? Feel free to spice up the dough by incorporating a bit of garlic powder or herbs.
A ball of yeast-free pizza dough on a cutting board dusted with flour

It’s Pizza Time!

What crave-worthy creations will your pizza dough play a role in? These ideas are just the tip of the iceberg.

How to Store and Reheat Leftovers

If you have leftover pizza, let it cool completely and place it into an airtight container. Refrigerate it for up to 3 days. Reheat large portions of pizza in a 350°F oven until the cheese is bubbling. Individual slices can be warmed up in the toaster oven.

Can I Freeze Homemade Pizza Dough?

Go for it! First, shape the no-yeast pizza dough and wrap it tightly in plastic wrap. Freeze the wrapped dough in a heavy-duty storage bag for up to 3 months. Bake it directly from frozen for 10 minutes, then add your sauce and toppings and bake it for an additional 10-12 minutes, until the crust is golden and the cheese is bubbling.

A foil-lined baking dish with no-yeast pizza dough spread into the bottom

Yeast-Free Pizza Dough

Katerina | Diethood
This fail-proof Homemade Pizza Dough is easy to make with no yeast or rising time involved! It's guaranteed to bake up into a delightfully tender, chewy, crispy crust no matter what kind of pizza you prepare.
4.50 from 34 votes
Servings : 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 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°F oven for 15 to 20 minutes, or until lightly browned.


  • Oven



  • To Make Ahead: Wrap kneaded dough tightly in plastic wrap and keep in the fridge for up to 24 hours. When ready to make pizza, knead dough again until it’s soft enough to shape.
  • To Freeze: First, shape dough and wrap tightly in plastic wrap. Freeze in a heavy-duty storage bag for up to 3 months. Bake directly from frozen for 10 minutes, then add sauce & toppings and bake for an additional 10-12 minutes, until crust is golden and cheese is bubbling.
  • To Store Leftover Pizza: Let pizza cool completely and transfer to an airtight container. Refrigerate for up to 3 days. Reheat large portions in a 350°F oven until cheese is bubbling. Individual slices can be warmed up in the toaster oven.


Calories: 147 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 3 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 584 mg | Potassium: 336 mg | Fiber: 0 g | Sugar: 0 g | Calcium: 135 mg | Iron: 1.7 mg | Net Carbs: 25 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Italian
Keyword: dough for pizza without yeast, homemade pizza crust, how to make pizza dough
Did you make this recipe?Leave a Rating!


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160 comments on “Yeast-Free Pizza Dough”

  1. Avatar photo

    So I was wanting a quick easy pizza and this is the way to do it but I did make a couple of altercations. I put all the wet and dry ingredients together and it was still pretty dry so I put about 2 tablespoons of olive oil in it and 1 tablespoon of water. ( I also put lots of spices in the dough and on top while it was cooking). and I had to put a lot less work into rolling it. Secondly, I used a butter glaze on top to put more flavor into the pizza I put butter in the microwave and then put garlic onion Italian seasoning, and salt and finished with some parmesan and popped it into the oven. After all of that had too cook it for a bit longer than it says to but overall it’s really good> 🙂

  2. 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!

  3. 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.

  4. 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!!

  5. 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. 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

  6. 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 - Diethood
      Katerina Petrovska

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

  7. 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!

  8. 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..

  9. 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. 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. 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

  10. Avatar photo
    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 - Diethood
      Katerina Petrovska

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

    2. 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. 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.

  11. Avatar photo
    Kristal Lucero

    I used this recipe tonight and my family and our guest absolutely loved it! Thank out for sharing it!

  12. Avatar photo
    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 🙂

  13. 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?

  14. 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. 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

  15. 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.

  16. Avatar photo
    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.

  17. Avatar photo
    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. 🙂

  18. 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. 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.

  19. 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.

  20. 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.

  21. 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 - Diethood
      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.

  22. Avatar photo
    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.

  23. 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

  24. 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.

  25. 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. 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. Avatar photo
      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.

  26. Avatar photo
    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!

  27. 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. 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. 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. 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. 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!

  28. 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?

  29. 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. 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.

  30. 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?

  31. 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 - Diethood
      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. 😀

  32. 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 - Diethood
      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.

  33. 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…

  34. 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!

  35. 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 - Diethood
      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. 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. 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:)

  36. 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 - Diethood
      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.

  37. 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 - Diethood
      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. Avatar photo
      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 - Diethood
        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! 🙂

      1. I made a 12 inch with this receipe and it was about 1/2 inch thick before baking and almost an inch after.

  38. 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 - Diethood
      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!

  39. 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 - Diethood
      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. 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.

  40. 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 - Diethood
      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. 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!

  41. 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 - Diethood
      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!

  42. 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?

  43. 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 - Diethood
      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

  44. 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!!!!

  45. 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 - Diethood
      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.

  46. 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.

  47. 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 - Diethood
      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!

  48. 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 - Diethood
      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!

  49. 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 - Diethood
      Katerina Petrovska

      Hi Tammy! Yes, you can use self-rising flour, but omit the baking powder and use only a pinch of salt.

    1. Katerina - Diethood
      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??

  50. 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 - Diethood
      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. 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 - Diethood
      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. 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 - Diethood
          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 - Diethood
      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. Avatar photo

      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 🙂

  51. Avatar photo
    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.

  52. 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 - Diethood
      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!!

  53. 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!

  54. Avatar photo
    Maria | Pink Patisserie

    Sounds fantastic! I bet it has the perfect amount of crunch! Just how I like it! 🙂

  55. Avatar photo
    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!

  56. Avatar photo

    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 🙂

  57. 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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