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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!
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
- 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.
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)
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.
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.
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!
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:
- House salad with a homemade ranch dressing or blue cheese dressing.
- Mexican Salad or Wedge Salad
- Macaroni Salad
- Roasted Mexican Vegetables
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.
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.
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No Yeast Pizza 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published December 8, 2014. Updated February 13, 2024.
So I made this tonight as was written. The first dough was thicker than our second set… it was like biscuits… very odd texture for me. I would agree that it is a bit bland. It also took twice as long to bake and I used a baking stone. Not sure I’ll use the recipe again… but for tonight… the twins are eating it and all is quiet in the house ?
I used the recipe as stated. With my food experience I knew the flavor profile would need help. You can substitute part butter and part extra-virgin olive oil. And I added herbs and spices to the Dough.Some flowers have different absorbency features so reserve some of the milk and check for the consistency that suits you. I loaded up the pizza with the kitchen sink and it turned out delicious and go held up well approximately quarter inch thick
Fantastic in a pinch. I added extra butter and some garlic into the mix and it’s a great fix for last minute dough.
This recipe was as easy as it sounded! Very quick & easy. It made one delicious pizza in a hurry. I will use it again.
I made this tonight and while I think it is a good recipe, especially when you don’t have yeast, I will admit it was bland. It wasn’t bad, just a little lacking for my taste; I would make it again with maybe garlic salt or something to give it a nice flavor.
Another thing is (and this is mostly on me; the recipe does say roll to your preference) you really do want it to be rolled pretty thin. I don’t really like bready pizza but be aware that the thicker the dough is, the more like a biscuit it will be.
I have made this pizza dough many times. I do not like prepackaged foods so I make a lot from scratch. This is super easy and tasty.
Love this recipe! Sooooo easy and great dough. If you’re expecting the same texture and flavor as a yeast recipe, you will not be happy. But knowing what it is, I’m super happy with the result. My only suggestion that I’ll be doing next time is increasing the amount of salt
We don’t eat yeast or dairy (casei): we make this with some kind of nut milk and fake mozzarella shreds and it is sooooooo good! We were missing pizza, and tried several yeast free pizza dough recipes: this was the best. We make the sauce too, and top the pizzas with our choices of toppings! YUMM is right!
The best dough!! Thought I’d comment since no one has since 2017! Found this recipe and it works like a charm! I absolutely love it! The dough is perfect! I will use this recipe anytime I want to make pizza! ??
So glad that you enjoyed it!
Great recipe, easy and tasty. Followed it exactly and the pizza turned out awesome.
Great recipe! Doubled it for crusts for my family of eight. Substituted 1/4 cup plus 1/2 tablespoon olive oil for 1/4 cup butter. Reduced the milk to 3/4 cup of whole milk, adding more milk a tablespoon at a time to get to the desired consistency (slightly sticky without clinging to the bowl). Rolled it out to approximately 1/8″ thickness for a nice thin crust that held together, but not thin enough to be cracker-like. Baked it on a sheet pan with parchment paper. The whole family loved it!
Good for no yeast crust! I made it whole wheat 100% and olive oil instead of butter (changes I always make to recipes). Very good and can be used to make calzones, garlic bread sticks, no yeast pita, and if you roll small balls into discs, you have burrito shells!