Easy Pizza Dough Without Yeast

Want pizza tonight but have no yeast or no time? This pizza dough without yeast uses baking powder to puff the crust. There's no rising time. You mix it, roll it and bake it. From bowl to plate, homemade pizza takes about 30 minutes.

The crust is a little different from a yeast crust. It's crisp on the bottom, soft inside and a bit like a thin biscuit. With good sauce and cheese, it's delicious.

Quick Facts

• Prep time: 10 minutes
• Cook time: 15–18 minutes
• Total time: about 30 minutes
• Makes: one 12-inch pizza (about 8 slices)
• Difficulty: Easy

Ingredients

Dough

• 2 cups (250 g) all-purpose flour, plus extra for rolling
• 2 teaspoons baking powder
• ¾ teaspoon salt
• ½ teaspoon garlic powder or Italian seasoning (optional)
• ⅔ cup (160 ml) water (or milk for a softer crust)
• 3 tablespoons olive oil

Toppings

• ½ cup (120 ml) pizza sauce
• 1½ cups (170 g) shredded mozzarella
• Your favorite toppings (pepperoni, peppers, mushrooms, onions, olives)
• Fresh basil (optional)

Check your baking powder. Old baking powder won't puff the dough. To test, drop ½ teaspoon into hot water. It should fizz right away.

Step 1: Heat the Oven

Heat the oven to 450°F (230°C). Put a rack in the lower third of the oven. If you have a pizza stone or steel, heat it in the oven for 30 minutes. If not, a baking sheet works well too.

Step 2: Mix the Dough

In a bowl, stir the flour, baking powder, salt and garlic powder. Add the water and olive oil. Stir with a spoon until a shaggy dough forms.

Turn it onto a floured counter and knead for about 1 minute, just until smooth. It should feel soft and a little tacky, but not stick to your hands.

• Too sticky? Add flour, 1 tablespoon at a time.
• Too dry and cracking? Add water, 1 teaspoon at a time.

Don't knead for long. This dough doesn't need it.

Step 3: Roll It Out

Roll the dough into a 12-inch circle, about ¼ inch thick. Roll it on a sheet of parchment paper so it's easy to move. Make the edge slightly thicker for a crust.

Prick the middle all over with a fork. This stops big bubbles.

Step 4: Pre-Bake the Crust

Bake the plain crust for 5 minutes. Pre-baking stops the middle from getting soggy under the sauce.

Step 5: Top and Bake

Spread the sauce, leaving a small edge. Add cheese, then your toppings. Don't pile on too much, or the middle won't crisp.

Bake for 10–13 minutes, until the cheese bubbles and the crust is golden brown underneath.

Let it rest 2 minutes, then slice.

Two-Ingredient Pizza Dough (Bonus)

Another easy no-yeast dough:

• 1 cup (125 g) self-rising flour
• ¾ cup (180 g) plain Greek yogurt

Mix, knead for 1 minute with a little flour, and roll out. Makes one 10-inch crust. Bake the same way. (Self-rising flour already has baking powder and salt in it.)

No self-rising flour? Use 1 cup all-purpose flour plus 1½ teaspoons baking powder and ¼ teaspoon salt.

Tips for a Better Crust

• Hot oven. High heat gives a crisp bottom.
• Thin is better. Baking powder dough doesn't stretch like yeast dough, so roll it thin.
• Brush the edge with olive oil for a golden crust.
• Use the lower rack so the bottom browns.

Common Problems

The crust is hard. It was kneaded too long or baked too long. Knead only 1 minute.

Soggy middle. Pre-bake the crust, use less sauce and fewer wet toppings.

It tastes bitter. Too much baking powder. Measure it with a level spoon.

The crust didn't puff. Baking powder may be old. Test it first.

Variations

• Whole wheat: Use half whole wheat flour and add 1–2 tablespoons more water.
• Garlic knots: Cut strips, tie into knots, bake 12 minutes, brush with garlic butter.
• Calzone: Fill half the circle, fold, seal and bake 18–20 minutes.
• Mini pizzas: Divide into 4 small rounds. Great for kids.

Storage

Dough: Best used right away. Baking powder starts working once wet.

Leftover pizza: Refrigerate within 2 hours. Keeps 3–4 days. Reheat in a skillet or air fryer for a crisp crust.

Nutrition Estimate

Per slice (1/8 of a cheese pizza):

• Calories: about 230
• Protein: about 8 g
• Carbohydrates: about 27 g
• Fat: about 10 g

FAQs

Can I make this dough ahead?

It's best right away. You can keep it covered in the fridge for a few hours, but it puffs less.

Can I use baking soda instead of baking powder?

Not by itself. Baking soda needs an acid. Stick with baking powder.

Can I cook it in a pan?

Yes. Cook the rolled dough in an oiled skillet over medium heat 3–4 minutes per side, add toppings, cover until the cheese melts.

Is it good for kids to make?

Yes. There's no waiting, and kids love adding toppings.

More Recipes to Try

• Keto Almond Flour Pizza Crust (coming soon)
• Easy Air Fryer Snacks Without Cheese
• Chicken Pesto Panini
• Browse all recipes

A Final Note

No yeast, no waiting, no problem. Keep the oven hot, roll the dough thin and pre-bake the crust, and you'll have homemade pizza in about half an hour.