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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 delightfully tender, chewy, crispy crust no matter what kind of pizza you prepare.
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.
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.
Recipe Ingredients
This classic pizza dough calls for five basic ingredients. Remember to scroll down to the recipe card for detailed instructions.
- 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 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.
- 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.
Recipe Tips And Variations
- 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 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 the 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 pizza crust? Feel free to spice up the dough by incorporating a bit of garlic powder or herbs.
To Make In Advance
- To refrigerate, 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.
- To freeze, wrap the dough 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.
Pizza Faves
- Spinach and Artichoke Dip Pizza
- Zucchini Goat Cheese Pizza
- Margherita Pizza
- Grilled BBQ Chicken Pizzas
- Bacon, Goat Cheese & Tomato Pizza
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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.
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.
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.
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..
Hi!
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.
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.
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
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.
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!
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 🙂
You may have added too much too much flour, I’ve made that mistake.
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.
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!
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!!!
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.
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.
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!
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)
Lambic
Cavados
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!
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?
Hi! Yep, you can just freeze a whole 10-inch pizza dough.