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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 deliciously tender, chewy, crispy crust no matter what kind of pizza you prepare.
No yeast pizza dough is great for more than just pizza. You can even make my garlic breadsticks with it! 🙌 And homemade pizza rolls! And if you need a keto pizza crust for your next pizza night, I have you covered.
Everybody loves homemade pizza dough, but no one likes waiting around for it to rise. That’s exactly the dilemma that led me to create this amazing yeast free pizza dough. After making this soda bread in a skillet and my one-bowl banana bread, I started working on this no yeast dough, and I love it! Once you grill or bake the dough into a pizza with your favorite sauces 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.
Why This Yeast Free Pizza Dough Works
- Easy to make. You need 4 ingredients and 30 minutes to make the easiest homemade pizza dough. This no yeast recipe is perfect when we’re craving pizza in a hurry.
- No rising time. Since there’s no yeast in the dough, there’s no rising time necessary. You can mix, knead, and roll out your dough in one go.
- Baking powder. Not to be confused with baking soda! Baking powder acts as leavening in place of yeast in this dough recipe. It’s an easy shortcut that works perfectly for a light, chewy crust.
Recipe Ingredients
This yeast free pizza dough calls for four basic ingredients, plus water, which will be added slowly until the dough develops the proper consistency. Remember to scroll down to the recipe card for the printable ingredients list and detailed recipe instructions.
- All-Purpose Flour – If needed, you can make your crust gluten-free by using 1:1 gluten-free flour instead.
- Baking Powder – The fresher, the better! Check the dates on the package to make sure your baking powder isn’t expired.
- Salt – To enhance the natural flavor of the dough so your pizza crust doesn’t taste bland.
- Canola Oil – Or another cooking oil, like olive oil or avocado oil.
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.
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 it or grill it!
- Combine Dry Ingredients: Whisk together the flour, baking powder and salt in a mixing bowl until everything is thoroughly combined. Set the mixture aside.
- 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.
- 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.
- Knead Dough: Lightly flour your work area and knead the dough for 5 minutes. Your no yeast pizza dough is ready to use!
How to Make a Homemade Pizza
With your no yeast pizza dough ready to roll, it’s time to turn it into a tasty, hot-from-the-oven homemade pizza:
- Prepare a baking pan. Line a baking sheet or a pizza pan with foil and lightly spray it with cooking spray.
- Shape the pizza dough. Next, 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. Start by spreading your desired sauce onto the prepared pizza crust. Then, sprinkle on your favorite cheese and toppings (see below for ideas).
- Cook. 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.
Pizza Topping Ideas
There really isn’t a wrong way to prepare a pizza! I have delicious recipes for goat cheese pizza and grilled BBQ chicken pizza. You can also use this dough to make a breakfast pizza, or give one of my traditional recipes a try, like this Macedonian fried pork pizza.
Tips and Variations
- Measure the flour accurately. If you scoop your measuring cup directly into the flour, you’re not going to get an accurate measurement. Instead, fluff the flour 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 this 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.
- Flour your kneading surface. It’s important to lightly dust your working area 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 yeast free pizza crust? Feel free to spice up the dough by incorporating a bit of garlic powder or herbs.
Make It Ahead
- To refrigerate, wrap the kneaded dough tightly in plastic wrap to prevent any air from coming into contact with it. Keep the yeast free pizza 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.
- To freeze pizza dough, wrap it in a heavy-duty storage bag and keep it in the freezer 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.
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.
More Easy Pizza Recipes
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Yeast Free Pizza Dough
Ingredients
- 2½ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- ¾ 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°F oven for 15 to 20 minutes, or until lightly browned.
Notes
- 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 the dough again until it’s soft enough to shape.
- To Freeze: First, shape the dough and wrap it 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 the crust is golden and the cheese is bubbling.
- To Store Leftover Pizza: Let the 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.
Nutrition
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.
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!
Try using parchment paper!! Fabulous for everything!
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.
Not wax paper. Try parchment paper. It is God’s gift to cooks.
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?
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.
SO happy you enjoyed it!! Thank you! I also love this recipe so much and always use it for all my homemade pizzas. 😀
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!!
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.
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…
Let me tell you….is AMAZING!!! I love it and my kids too.
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!
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.
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.
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 🙂
Yes… She’s very kind.
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:)
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!
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.
ahhh.. i see. Thank you so much !! ❤️❤️
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/