Homemade Pizza Dough Without Yeast or Baking Powder is an easy and quick recipe made from scratch with 4 simple ingredients.
If you've ever wondered how to make pizza dough fast, this recipe delivers a delicious golden crust with zero fuss.
For a gluten-free option, try my easy chickpea flour pizza base.
Homemade pizza dough without yeast is one of my most-loved recipes, and I make it on repeat.
Alongside my unleavened flatbread, it's one of my go-to staples for Passover and the Days of Unleavened Bread, when no yeast, baking powder, or baking soda is used.
The crust bakes up soft yet satisfying, with a tender inside, lightly crisp edges, and a clean, comforting flavor that lets the toppings shine.
There's no rising time involved, so in just 20 minutes you can have a freshly baked pizza straight from the oven, hot and irresistible.
I topped mine with tomato sauce, cashew mozzarella, and mushrooms, and it disappeared faster than I could say "one more slice."
Jump to:
🥘Ingredients
- All-purpose flour
- Olive oil
- Lukewarm water
- Salt
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🍕How To Make Pizza Dough Without Yeast
Step 1: Preheat the oven to 250°C (480°F). In a large bowl, combine the flour and salt.
Step 2: Pour in the water and olive oil.
Step 3: Using a wooden spoon (or your hands), mix until a shaggy ball forms
Step 4: Turn the dough onto a lightly floured surface and knead until it comes together into a soft, non-sticky ball.
Step 5: Using a rolling pin, roll the dough into a 12-inch (30 cm) circle about ¼ inch (½ cm) thick.
Step 6: Transfer the dough to a large baking tray lined with parchment paper for easy removal. Top with tomato sauce, cashew mozzarella, and mushrooms (or your favorite toppings).
Step 7: Cook for 15-17 minutes, until the crust is golden brown. Slice and enjoy.
📋Variations
- Oil-free option: Skip the olive oil and add a little extra water when mixing. The dough will still come together and bake into a soft, golden crust
- Mini pizzas: Divide the dough into smaller portions and roll into mini rounds for personal pizzas. Perfect for kids or meal prep.
💡Marinela's Tips
- Using cups to measure flour: Spoon the flour into your measuring cup rather than packing it down, then level it off with a knife.
- Adjust flour as needed: Depending on your flour type, you may need more or less flour. The dough should be soft but not sticky.
- Use parchment paper: Lining your tray makes transferring the pizza easier and ensures the crust doesn't stick.
- Make ahead: You can prepare the dough ahead of time, wrap it tightly, and refrigerate it for up to 24 hours. Just roll and bake when ready.
❓Frequently Asked Questions (FAQ's)
Make sure your oven is fully preheated to 250°C (480°F) and bake until the edges are lightly golden. A hot oven is key to that perfect crust.
Sticky dough usually means there's too much water or the flour hasn't fully absorbed it. Sprinkle a little extra flour while kneading until the dough is soft but not sticky
🧀Pizza Topping Ideas
- Wild garlic pesto, cherry tomatoes, and spinach - fresh, fragrant, and full of flavor.
- Tomato sauce, hemp seed parmesan, and mushrooms - cheesy, nutty, and satisfying.
- Vegan burrata, roasted tomatoes, and arugula - creamy, indulgent, and soft.
- Plant-based cheddar, caramelized onions, and bell peppers - melty, savory, and bold.
- Tomato sauce, plant-based cheddar, and wild mushrooms - classic comfort with a golden crust.
🌮More Recipes Without Yeast
📖 Recipe
Homemade Pizza Dough Without Yeast or Baking Powder
Equipment
- 1 Mixing bowl
- 1 Rolling Pin
- 1 large baking sheet lined with parchment paper
Ingredients
- 1 ½ cups + 2 tablespoons all-purpose flour spooned & leveled
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¾ cup lukewarm water
Pizza Toppings
- 3 tablespoons tomato sauce
- ½ batch Vegan mozzarella
- ½ cup mushrooms sliced
- 1 teaspoon dried oregano
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 250°C (480°F). In a large bowl, combine the flour and salt.
- Pour in the water and olive oil. Stir with a wooden spoon or your hands until a shaggy ball forms.
- Turn the dough onto a lightly floured surface and knead 2-3 minutes until soft and smooth.
- Using a rolling pin, roll the dough into a 12-inch (30 cm) circle about ¼ inch (½ cm) thick.
- Transfer to a baking tray lined with parchment paper. Top with your favorite toppings (I used tomato sauce, cashew mozzarella, and mushrooms).
- Bake for 15-17 minutes, until golden brown. Slice and enjoy.
Notes
- Using cups to measure flour: Spoon flour into your measuring cup rather than packing it down, then level with a knife for accurate measurement.
- Adjust flour as needed: Depending on your flour type, you may need more or less. The dough should be soft but not sticky.
- Use parchment paper: This makes transferring the pizza easier and prevents sticking.
- Make ahead: Prepare the dough in advance, wrap it tightly, and refrigerate it for up to 24 hours. Just roll and bake when ready
- Nutrition note: The nutrition information applies to the pizza dough only, without any toppings.
Nutrition
If you try this pizza dough without yeast, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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