Yeast-Free Pizza Dough

4.50 from 50 votes

Jun 16, 2014, Updated Jan 24, 2024

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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.

Pizza dough stretched out in a foil-lined baking sheet.

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!

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

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

Yeast-Free Pizza Dough | www.diethood.com | Fast and simple recipe for Pizza Dough made without yeast that is delicious and SO easy to make! | #pizza #pizzadough #recipes

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

A ball of homemade dough on a wooden surface.

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.

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4.50 from 50 votes