An excellent NO YEAST Pizza Dough – super quick!

30 mins Cook
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Copy of NomNom Recipes 1 56

Allow me to introduce your latest culinary ally – an instant, no-yeast pizza dough that ushers in the convenience of crafting a delectable homemade pizza from start to finish in a mere 20 minutes! This yeast-free pizza crust isn’t merely a lackluster stand-in for its yeast-leavened counterpart; it’s genuinely exceptional and requires only a fraction of the time and exertion. Prepare for a culinary revolution!

 Pizza Dough An excellent NO YEAST Pizza Dough – super quick!

No Yeast Pizza Dough

Here’s the ultimate pizza dough recipe tailored to situations when:

  1. You can’t spare 3 hours for dough to rise.
  2. Yeast is nowhere to be found.
  3. Starving folks are glaring at you, since you pledged pizza for supper, only to discover that the flatbreads you intended to use have met an unfortunate fate (a true story, mind you).

Essentially, every individual fits within one of these three scenarios, rendering this pizza crust recipe universally applicable.

Prepare to be amazed – just blend the ingredients in a bowl, knead for a swift 3 minutes manually or whiz for a mere 40 seconds using a food processor, and it’s ready to roll! Crown it with your preferred pizza sauce and toppings, bake for 12 minutes, and presto! Fresh-out-of-the-oven, piping-hot pizza in a quick 20 minutes.

Remarkably, that’s even swifter than home delivery!!

Pizza without yeast – what it tastes like

Let me make it abundantly clear – this yeast-free pizza dough isn’t merely passable; it’s a revelation of exquisite flavors and textures!

It boasts a well-defined structure, making it conducive to easy slice-picking, yet it doesn’t mimic the dryness of a cracker that some thin bases tend to suffer from.

Picture a crust that’s both full of flavor and tender, exhibiting a level of chewiness that rivals even the most yeast-infused pizza crusts.

What’s more, it manages to attain an appealing hue on the crust – a feat that’s often considered implausible by other recipes, unless you’re willing to overcook the crust, an approach we vehemently opposed!

And while it’s important to acknowledge that the puffy, bubbly edges characteristic of yeast-based pizza crusts are beyond reach with our method (that’s just the plain science of it), the taste profile mirrors that of a traditional yeast pizza crust to an extraordinary degree.

A quick note: The foundational recipe employs bread flour, endowed with elevated protein content that lends itself to that sought-after chew reminiscent of yeast-based pizza crusts. Should you opt for plain or all-purpose flour, the resulting crumb might not exhibit the same degree of chewiness, yet rest assured, the pizza crust remains an exceptional contender.

Here’s a side-by-side comparison of yeast versus no yeast pizza – the resemblance is striking!

What you need for pizza crust without yeast

Let me lay out the essentials for crafting your no yeast pizza dough:

  1. Flour – Opt for bread flour if feasible. This choice imparts a more robust chew and a texture that tears as you take a bite, akin to the experience with traditional yeast pizza crusts. The heightened protein content of bread flour contributes to a superior crumb suitable for bread-making. However, there’s no need to embark on a special expedition for bread flour – the end result remains exceptionally impressive even when using plain or all-purpose flour. Case in point: the Sausage and Kale pizza displayed below was fashioned using all-purpose flour, and the visual resemblance is uncanny!
  2. Baking powder – This agent is responsible for imparting the rise to your pizza crust, serving as a substitute for yeast.
  3. Sugar – Employed in moderation, sugar enhances the flavor profile and aids in achieving a well-browned crust.
  4. Olive oil – A dash of this liquid gold ensures the crumb remains delightfully moist. Without it, dryness looms!
  5. Salt – This ingredient is an absolute must, infusing the crust with essential flavor.

In summary, these are the foundational components you’ll need to create your no yeast pizza dough, a recipe that strikes the perfect balance between convenience and phenomenal taste!

How to make pizza crust without yeast

You have two equally effective methods at your disposal: either combine all the ingredients in a bowl, followed by a 3-minute hand-kneading session, or effortlessly blitz the mixture in a food processor for a mere 40 seconds. And just like that, your dough is primed for action!

As you peruse Step 5 above, you’ll note that the dough, post-kneading, doesn’t assume a completely smooth texture. This stands in contrast to yeast-based pizza dough, which attains a flawlessly smooth consistency following its rise. Here’s the thing – this textured dough is absolutely fine. There’s no added advantage in prolonging the kneading process until it achieves an impeccably smooth state – a revelation I personally experienced (and truly wish I had discovered earlier!).

Topping and baking no yeast pizza dough

Once you’ve rolled out the dough, proceed to layer your toppings in the customary pizza-making fashion. Begin by spreading a luscious layer of sauce, followed by your preferred array of toppings.

Here’s a pro tip to elevate your pizza crafting game: Grace the crust’s perimeter with a delicate brush of oil. This simple maneuver bestows a lovely golden hue to the crust, eliminating the need for an extended baking duration that could potentially parch the crust – a common concern with yeast-free pizza crusts!

RecipeTin Family Challenge

This unique no yeast pizza dough recipe is an original creation by the RecipeTin Family, whom I enlisted after receiving heartfelt pleas for a yeast-free pizza option subsequent to sharing the RecipeTin pizza dough a few weeks ago.

I’ve always been powerless against impassioned requests for new recipes!!

So, we took on the challenge. Frankly, we initially approached it with skepticism, doubting its feasibility.

We didn’t hesitate to criticize crusts we had previously sampled. “It’s akin to dry cardboard!” “Meh… lackluster.” And the ultimate letdown – “It was so terrible that I scraped off the toppings and resorted to eating it with chopsticks!” (a factual account)

We can be a discerning bunch.

(But let me assure you, we’re genuinely kind-hearted individuals – I promise!)

I am utterly thrilled that we managed to defy our own skepticism. To this day, we’re all still shaking our heads in disbelief over the extraordinary quality achievable in a no yeast pizza crust – a sentiment shared by fellow culinary enthusiasts we shared the recipe with for their evaluation.

I am both elated and genuinely proud to extend this recipe to the world. My sincere hope is that it brings you the same level of delight it has brought us!

An excellent NO YEAST Pizza Dough – super quick!

An excellent NO YEAST Pizza Dough – super quick!

Allow me to introduce your latest culinary ally – an instant, no-yeast pizza dough that ushers in the convenience of crafting a delectable homemade pizza from start to finish in a mere 20 minutes! This yeast-free pizza crust isn't merely a lackluster stand-in for its yeast-leavened counterpart; it's genuinely exceptional and requires only a fraction of the time and exertion. Prepare for a culinary revolution!
prep time
10 mins
cooking time
30 mins
total time
40 mins




  • 1 1/3 cups bread flour (or plain / all purpose flour, Note 2)

  • 2 tsp baking powder

  • 3/4 tsp salt

  • 3/4 tsp sugar


  • 2 tsp olive oil (or any other oil)

  • 1/2 cup water (cold tap water)


  • 1 tbsp Extra Flour , for dusting

  • 2 tsp vegetable oil (optional) , for brushing crust (or canola or other neutral oil)


Begin by preheating your oven to 250°C / 480°F (or 230°C / 450°F if using a fan-assisted oven). Allocate a shelf to the upper quarter of the oven for optimal positioning.
Lightly coat your chosen pizza pan or baking tray with a fine mist of oil.
Assemble your pizza sauce and toppings. Remember to keep the shredded mozzarella refrigerated for now.


If using a food processor, fit it with the standard S blade. Combine the Dry Ingredients and give it two brief pulses. Then, add the water and olive oil. Activate the food processor on low for a duration of 40 seconds – the mixture will amalgamate into a loosely formed ball. You can observe this process in the 33-second video.
Scatter half of the Extra Flour over a work surface, and carefully transfer the dough onto it. Sprinkle the remaining Extra Flour on top, then shape the dough firmly into a cohesive ball.


If you're opting for hand kneading, place the Dry Ingredients into a bowl and blend them together using a rubber spatula. Add the water and olive oil, mixing until the flour is reasonably incorporated.
Sprinkle half of the Extra Flour onto your work surface and transfer the dough. Sprinkle the remaining Extra Flour over it and commence kneading for a span of 3 to 4 minutes, until the dough attains a fairly smooth consistency. You can witness this process within the 38-second video. Utilize additional flour only if necessitated.


The dough should be supple and elastic, not adhering stubbornly to your hands. It won't achieve the absolute smoothness characteristic of yeast-based dough – this aspect is illustrated in the 38-second video (Note 6).
Mold the dough into a spherical shape, then proceed to roll it out into a round with a diameter of 30cm / 12 inches.
Transpose the rolled-out dough onto the chosen pizza pan, preferably one equipped with holes for a crisper base, or alternatively, onto a baking tray or pizza stone (Note 7). Utilize your fingers to stretch the dough from its center to encompass the pan's edges, taking care to avoid pinching the edges to maintain a pleasantly puffy crust.


Layer the surface with 1/4 cup of pizza sauce, followed by your chosen toppings.
Brush the exposed crust edge (the edge without any toppings) with oil.
Bake for a duration of 12 minutes, or until the edges showcase a delightful crispness and golden hue.
Once baked, proceed to cut and serve immediately, savoring the deliciousness you've effortlessly created!


When it comes to scaling up, this dough differs from yeast-based counterparts – it lacks the ability to be left out to rest or rise (as it expends its leavening potential, resulting in less effective oven rise). After the Wet and Dry ingredients meld, it's crucial to utilize the mixture within approximately 30 minutes. Our recommended strategy for crafting multiple pizzas is as follows: Extend the recipe for a maximum of 3 pizzas concurrently. As the first pizza bakes, roll out the bases for pizzas #2 and #3, rather than allowing the dough balls to sit idly – it's acceptable for the rolled-out crusts to undergo a slight rise while awaiting their turn. Shift the rolled-out crusts onto baking paper, safeguarding them beneath a lightly dampened tea towel. Only proceed to top the crusts just prior to baking (avoid the trap of leaving raw dough, sauce, and toppings exposed, as this can render the dough soggy). Flour – Opting for bread flour results in a crust with elevated protein content, fostering enhanced chewiness and a crumb structure akin to that of yeast pizza dough. This variant of flour is sometimes marketed as "pizza flour." If bread flour isn't on hand, there's no need to embark on a special mission to acquire it – employing plain or all-purpose flour still produces an exceptional crust! Gluten-free flour – This adaptation hasn't been tested yet but is on our agenda for evaluation soon! Oil for crust – The inclusion of oil serves a dual purpose: it imparts a desirable hue to the crust and introduces an element of crispiness reminiscent of traditional yeast-based pizza. Numerous no yeast pizza crusts tend to emerge pale and lackluster, lacking both flavor and color (or are subject to overcooking, yielding a dry interior). The simple act of brushing with oil effectively addresses these concerns. Oven – To achieve optimal results, preheat the oven to 250°C / 480°F or set it to the highest temperature attainable. Should these settings be unattainable, simply select the highest setting and extend the cooking time slightly (by approximately 1 minute). Although I've frequently employed 200°C / 390°F with success, I must note that elevating the temperature yields a better-browned crust, culminating in an appearance that closely mirrors authentic Italian pizza. Chilled cheese – Given the requirement for slightly lengthened cooking time compared to yeast pizza to achieve a similarly crisp outer edge on the crust and to induce browning, instances of slightly more toasted patches on the cheese might arise. This can be remedied easily by ensuring the shredded cheese is maintained at a chilled temperature until its application. Dough – The dough's texture should exhibit a soft, elastic quality upon touch. It shouldn't be excessively sticky, adhering tenaciously to your hands. In the event of stickiness, incorporate flour incrementally (1 tablespoon at a time) and knead it in until the desired consistency is attained. Conversely, if the dough leans towards dryness, add water in teaspoon increments until it becomes more supple. While rolling out the dough, a measure of determination is necessary – it's an elastic dough and has a tendency to retract to its initial dimensions! Once transferred to the pan, employ your fingers to extend the base from the center to encompass the pan's surface, taking care to circumvent pinching the edges to achieve a satisfyingly puffy crust. Pizza stone – Position the pizza stone within the oven for preheating. Scatter semolina (or flour) evenly across the entire surface of a wooden paddle. After adhering to the recipe for rolling out the dough, position it on the wooden paddle. Proceed to layer on the sauce and toppings. Slide the prepared pizza onto the preheated stone, and then bake for a duration of 10 minutes. Nutrition per slice – Assuming 8 slices and accounting solely for the base (as toppings vary substantially!), this serves as an approximation of the nutritional content.
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