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This No Yeast Pizza Dough is the quickest, easiest way to make fresh, homemade pizza for your family.  All it takes is 15 minutes from start to finish! 

Sliced pepperoni pizza with fresh basil on top.


 

Nothing beats having a home cooked meal for your family.  The ingredients for this no yeast pizza dough are things you most likely have in your pantry.  This recipe is a true sanity saver.Trust me, when it comes time for dinner and you’re exhausted and want nothing more than to be already sitting and eating, this pizza dough is the way to go!

No yeast involved.  No time to rise.  Only 5 ingredients needed. Mix it up, top it off, bake, eat, and enjoy.

Ingredients and Substitutions

Ingredients needed for no yeast pizza dough.
  • Flour: Use an all purpose flour. This can be substituted with a gluten free 1:1 if needed.
  • Butter: This is the fat being used to make the dough, you can also use extra virgin olive oil or coconut oil.
  • Milk: Use your preferred milk. Or you can use a milk alternative for a dairy free pizza dough. You can also substitute for water.

Find the complete recipe card below with measurements and full instructions.

How to Make No Yeast Pizza Dough

First, preheat oven to 450 degrees F. Line a large baking sheet with parchment paper, or prepare your pizza pan to your preference or instructions.

Mixing bowl with flour, salt and baking powder with butter, then milk being added.

Then in a large mixing bowl combine the flour, baking powder and salt. Add in the butter and pour in the milk. Using a dough hook attachment on a stand mixer, mix on low speed until one ball of dough forms. (This can be made without a mixer, you will just stir until you have a ball of dough that forms)

Mixing ingredients for no yeast pizza dough in a mixing bowl.

Next, sprinkle flour onto a rolling pin and your hands, remove the ball of dough from the mixing bowl and pat down with flour to help form into a solid ball. The dough may be slightly sticky straight from the mixer, but just a small amount of flour will help it form into a ball.

Rolling pizza dough into a ball then rolling out onto a baking pan.

Roll the no yeast pizza dough into a ball and set onto the prepared baking sheet. Using the rolling pin coated with flour roll out the dough to desired thickness, I find best results are to keep it about 1/4 of an inch thick.

Spreading pizza sauce on dough, then sprinkling with cheese.

Finally, spread with pizza sauce and top with desired toppings. Bake for 10-12 minutes. Remove the pizza from oven, allow time for it to briefly cool and enjoy!

Adding pepperoni to a pizza.

Serving

Serve this pizza on our favorite no yeast pizza dough as a main dish with your favorite side dish. Some of our favorites include:

Baked pepperoni pizza.

Storage

  • Storing: Store leftovers in a sealed container in the refrigerator for up to 3 days.
  • Freezer: Store cooked and cooled pizza in the freezer for up to 3 months. Thaw in the refrigerator overnight.
  • Reheating: Reheat in a skillet on the stovetop to add some crispness back into the the bottom of the crust. Or you can bake in the oven until warmed through.
Sliced pepperoni pizza on no yeast dough.

Recipe Tips

  • Make it Gluten Free: Swap out the flour for a 1:1 gluten free flour.
  • Make it Dairy Free: Switch out the milk and butter for your favorite dairy free milk and use coconut oil or substitute with extra virgin olive oil.
  • Freezer Meal: Prepare the pizza dough and roll it out, then par-bake it by baking in a 450 degrees F oven for 4-5 minutes. Remove the pizza crust from the oven and allow to cool to room temperature. Layer the sauce, cheese and toppings. Wrap the pizza in plastic wrap, then a layer of foil. Store in the freezer for up to 2 months. Bake frozen pizza at 450 degrees F for 10-15 minutes until cooked through and cheese is melted.
Stacked pepperoni pizza slices.

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No Yeast Pizza Dough

4.75 from 137 votes
Prep: 5 minutes
Cook: 10 minutes
Servings: 4
Author: Serene
This No Yeast Pizza Dough is the quickest, easiest way to make fresh, homemade pizza for your family. All it takes is 15 minutes from start to finish!
Sliced pepperoni pizza on no yeast dough.

Ingredients  

  • 2 ¼ cups all purpose flour
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 1 cup milk
  • ¼ cup butter room temperature

Instructions 

  • Preheat oven to 450 degrees. Line baking sheet with parchment paper, or prepare your pizza pan to your preference or instructions.
  • In large mixing bowl combine all ingredients, using dough hook mix on low speed until one ball of dough forms. (This can be made without a mixer, you will just stir until you have a ball of dough that forms)
  • Sprinkle flour onto a rolling pin and your hands, remove the ball of dough from the mixing bowl and pat down with flour to help form into a solid ball. Dough may be slightly sticky straight from the mixer.
  • Roll the dough into a ball and set onto the prepared baking sheet. Using the rolling pin coated with flour roll out the dough to desired thickness, mine was about 1/4 of an inch thick.
  • Spread with pizza sauce and top with desired toppings. Bake for 10-12 minutes. Remove from oven, allow time to cool and enjoy!

Notes

  • Flour: Use an all purpose flour. This can be substituted with a gluten free 1:1 if needed. 
  • Butter: This is the fat being used to make the dough, you can also use extra virgin olive oil or coconut oil. 
  • Milk: Use your preferred milk. Or you can use a milk alternative for a dairy free pizza dough. You can also substitute for water. 
  • Make it Gluten Free: Swap out the flour for a 1:1 gluten free flour. 
  • Make it Dairy Free: Switch out the milk and butter for your favorite dairy free milk and use coconut oil or substitute with extra virgin olive oil. 
  • Freezer Meal: Prepare the pizza dough and roll it out, then par-bake it by baking in a 450 degrees F oven for 4-5 minutes. Remove the pizza crust from the oven and allow to cool to room temperature. Layer the sauce, cheese and toppings. Wrap the pizza in plastic wrap, then a layer of foil. Store in the freezer for up to 2 months. Bake frozen pizza at 450 degrees F for 10-15 minutes until cooked through and cheese is melted.

Nutrition

Serving: 1 | Calories: 396kcal | Carbohydrates: 57g | Protein: 9g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 38mg | Sodium: 579mg | Potassium: 171mg | Fiber: 2g | Sugar: 3g | Vitamin A: 453IU | Calcium: 265mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Recipe first published December 8, 2014. Updated February 13, 2024.

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Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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4.75 from 137 votes

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382 Comments

  1. Hi, awesome recipe! Just one question, have you had any success freezing this recipe? I’m always on the go so if I can make it and freeze ahead that would be great.

  2. Hi,

    I was looking for a yeast free pizza base recipe and came across yours. No waiting tine no yeast.
    I made this today and it was wonderful. Super soft , crisp as much required, just the best thing.
    Just a little thing I felt is that it was dense bcz of which tummy filled in just 2 slices ๐Ÿ™ anything that can be done to make that better.

    Other than the dense part I think it was the bestest thing I camr across. Thankyou.
    Lots of love ?

  3. This turned out amazing. I made a whole bunch of mini pizza’s and everyone loved the crust! Thank you for sharing ๐Ÿ™‚

  4. I’ve found it on the Pinterest and used the recipe millions times and always amazing result! Now would like to try with nuts milk and oil as some commentators did. So, it’s my 911 pizza ๐Ÿ™‚ Thank you very much for sharing and happy holidays time, Serena!

  5. Just made this tonite.Easy to make. Was almost “soupy” at first and ended up adding quit a bit more flour and it did come together. Unique taste. The more I ate, the more I liked it. Will make again with different toppings. Would make a good breakfast pizza because of it’s biscuit type taste.

  6. This was sooo much better than another crust recipe I had tried. Very good!
    I baked it at 450 for about 9 minutes, then added the sauce and toppings and baked at 425 for about 1w more minutes. Perfect. I also used organic flour, not enriched, as the enriched kinds can have yeast from the vitamins added.
    Now this yeast sensitive person can enjoy her pizza once again!

  7. All my daycare kids LOVED this crust! I have some picky ones and they ate every last bite! Thanks for this super simple recipe!

  8. Just made it!!!

    So simple yet so jummy!!!! Thank you so much for the recipe, I made some changes I used rice milk and olive oil instead of butter so ended up being a vegan dough…. tasted so good!!

    Thank you again for the easy recipe.