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You can make pizza dough without yeast and you only need 5 ingredients! Make this No Yeast Pizza Dough Recipe in under 30 minutes you have a delicious dinner on your table fast and you won’t even miss the yeast.

Close-up of a pepperoni pizza with three slices arranged on parchment paper. Melted cheese covers the slices, each topped with several pepperoni slices. A small bowl with extra pepperoni is visible in the background.


So many people have been making my ultimate pizza dough recipe lately but, like with my white bread, I get tons of questions about how to make it without yeast.

A no yeast pizza crust saves time because you don’t have to knead it or wait for rising. Dough won’t rise without yeast, so as soon as it comes together it’s ready to roll out to make your pizza. You can use this dough for or breadsticks, garlic bread, or no yeast bread too! Pizza in under 30 minutes with homemade crust that only has 5 ingredients – this is my go to recipe from now on.

Top-down view of baking ingredients on a white surface, including a glass bowl of flour, small dishes of baking powder and salt, a measuring cup of water, and a small container of oil. Each item is labeled with its name.

Just 5 ingredients:

  • Instead of using yeast you can use baking powder. The correct combination of baking powder to flour and salt will cause the dough to rise in the oven and have a similar texture to a crust with yeast.
  • Besides that you need all the normal homemade pizza ingredients: All-purpose flour, salt, olive oil, and water. And your favorite pizza toppings, of course!
  • If you happen to have self-rising flour, you can easily substitute in this recipe. Instead of the dry ingredients below, just use 2 1/2 cups of self-rising flour.

Click to see the recipe card below for full ingredients & instructions!

process shot in no yeast pizza dough
process shot in no yeast pizza dough
A round pizza dough neatly spread on a black baking tray, placed on a light gray countertop. A white kitchen towel with black stripes is partially visible in the top left corner of the image.

How to make Pizza Dough without Yeast

  1. Whisk together the dry ingredients in a large bowl and add the liquid.
  2. Stir with a wooden spoon or spatula as much as you can. At some point it will be come impossible for it to come together with just a spoon (this is called a “shaggy dough”), so you’ll need to get your hands in there to “knead” it together in to a ball.
  3. Roll pizza crust out on parchment paper, otherwise it will stick to your surface. It’s also easier to transfer to your pan when it’s on parchment paper. Simply roll out your dough to your desired thickness. You can make a thick crust pizza or a thin crust, by just rolling it more or less.
  4. Once you have your pizza dough it’s time to top it with tomato sauce, mozzarella cheese, and your favorite toppings.

How to get a crispy bottom

No matter what your pizza crust recipe, the best way to cook your pizza dough is to start with a hot pan.

Preheat your oven to 450°F before making the dough, and then let the pan preheat in the oven while you’re preparing the crust. Transfer the crust to the hot pan – carefully – either before or after topping with toppings.

The hot pan will cook the crust before the dough itself cooks in the oven, making it crunchier.

A ball of raw dough sits on a wooden cutting board. The dough appears freshly kneaded, with a smooth texture. In the background, a striped kitchen towel is partially visible on a gray surface.

How to use Alternate Flours

Yeast-free pizza dough is much easier to change up for different dietary concerns:

Gluten Free Pizza Dough: use a Gluten Free 1:1 All Purpose Flour (i.e. Bob’s Red Mill light blue bag). Use the same amount as called for in the recipe.

Whole Wheat Pizza Dough: Substitute 1 cup whole wheat flour and use the rest all-purpose.

Bread Flour and White Whole Wheat Flour can be used one-to-one, as can self-rising flour.

And if you’re looking to make a healthier pizza crust, check out my Weight Watchers Pizza Dough Recipe which is very similar to this one, but it uses Greek Yogurt instead of water and oil.

A freshly baked pepperoni pizza on a round black tray, topped with melted cheese and pepperoni slices. A small clear bowl with extra pepperoni is beside the pizza. A striped cloth is partially visible in the top left corner.

Storing No Yeast Pizza Dough

I made an extra batch of dough and put it in the fridge to test how long it lasted, and it was only good overnight. Therefore, I’m advising you to make the crust right before making your pizza, and don’t try to make it ahead of time, unless you’re using it within a few hours. I don’t recommend freezing it unbaked. Once the pizza is baked and cooled you can freeze slices, then reheat in the air fryer to crisp it up.

Expert Tips

Because it won’t have the rising process of yeast, this dough won’t be as chewy and it won’t have that “yeasty” flavor, but it is the perfect way to make pizza crust when you don’t have yeast.

Best Pizza Pans

  • Use a round pizza pan, like I did. Mine is a 10″ round, but you can use any size. If you have a smaller pan but want a thinner pizza, just divide the dough in two to make two pizzas.
  • Use a cookie sheet or jelly roll pan
  • Bake this in a cast iron skillet
  • Divide the dough in quarters to make four personal pizzas.
A freshly baked pepperoni pizza on a round black tray, topped with melted cheese and pepperoni slices. A small clear bowl with extra pepperoni is beside the pizza. A striped cloth is partially visible in the top left corner.

No Yeast Pizza Dough Recipe

4.71 from 17 votes
Make my no yeast pizza dough recipe and have pizza in under 30 minutes! This pizza dough is made without yeast and can be made gluten-free, whole wheat or with most different kinds of flour and any toppings.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 4 servings
Serving Size 1 serving
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Ingredients
 

  • 2 ½ cups (310g) all purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons (30ml) olive oil
  • ¾ cup (177ml) water

Instructions

  • Preheat oven to 450°F. Spray your pizza or sheet pan with nonstick cooking spray.
  • Whisk together flour, baking powder, and salt. Add oil and water and stir until you can’t anymore, then work the dough with your hands until it’s smooth and forms a ball.
  • Place the ball of dough on a floured surface (or on parchment paper) and roll it into desired size (about 9-11-inch circle).
  • Place dough on prepared pan. Top as desired with sauce, cheese and toppings.
  • Bake for about 10-12 minutes, rotating the pan as needed so it cooks evenly.
  • The crust won’t get dark golden, but will look slightly golden and no longer doughy, and the cheese will be melted once it’s done.
  • Serve hot. Store leftovers in an airtight container for up to 3 days.
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Recipe Notes

  • Whole Wheat Dough: substitute half whole wheat flour and half all-purpose (1 1/4 cups of each).
    Gluten Free Dough: substitute GF AP 1:1 flour for the all purpose.
  • Substitute the equal amounts of Bread Flour or White Whole Wheat Flour for the All Purpose called for.
  • To substitute Self-Rising Flour use 2 1/2 cups self-rising flour and omit the dry ingredients.
  • You can also divide the dough into 4 pieces to make 4 mini pizzas, or turn your dough into breadsticks.

Recipe Nutrition

Serving: 1serving | Calories: 349kcal | Carbohydrates: 61g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 336mg | Fiber: 2g | Sugar: 1g | Calcium: 120mg | Iron: 4mg
Nutritional information not guaranteed to be accurate
Course Main Course
Cuisine American
Author Dorothy Kern

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Pizza Toppings

With this pizza dough without yeast you can make so many different kinds of pizza!



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.71 from 17 votes (12 ratings without comment)

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18 Comments

  1. Did anyone else have problems with this? I have self rising flour and tried this. I used the amount of flour that it describes for the self rising flour and it was crazy hard. It didn’t even feel like dough. Parts looked like it still needed to be kneaded and half of it was still flour. The dough just didn’t look right. Not to mention finding the actual ingredients on the layout of this post through a mobile web browser was equally difficult and confusing. I’ll keep searching for a recipe that works.

    Reply

  3. I just made this with Bob’s Red Mill Gluten Free all purpose flour amd it was very good. I added a little extra water and plan to make drop biscuits with the recipe for breakfast!!

    Reply

  4. Very similar to a “biscuit” crust for chicago style deep dish.

    I use this recipe in a cast iron pan.

    I brush with olive oil and bake the crust for about 10-12 minutes at 375-400, then add toppings and reduce heat to 325 and finish for 20-25 minutes.

    It’s not like traditional neapolitan style dough. It’s just as good, but expect it to be different.

    Reply

    1. thank you. I was just going to google that and see if I could use a cast iron pan. I have a pizza stone but I can’t seem to get the crust right on that. thank you very much.

      Reply