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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.
THANK YOU SO MUCH FOR THIS. I made this tonight and it was my first attempt at ever making pizza dough. I mixed the dough by hand and used a wine bottle as a rolling pin (hey, gotta do what you gotta do) and then cut out small circles and made mini pizzas! I saw in comments you used unsalted but I used salted butter because that’s what I had and it didn’t taste salty at all. I used kosher salt since it has bigger granules, though. This was so yummy and fulfilled my pizza craving in a much healthier way. Thank you thank you thank you! Broke college kid approved. I also have 6 mini pizza doughs and 6 snack size pizza doughs in my freezer now. 🙂
This was so quick and easy, but most importantly, delicious! I have so many failures making yeast dough, but now I don’t need to bother! Dough rolled beautifully on my parchment covered pizza stone. I had a lot of toppings and had to bake 5 min longer on the stoneware. Thank you for the recipe!
Omg thank u so much for the pizza recipe it is by far the best ive eaten for over a yr god bless u
Fast and easy! My kids love it!…..thank you for the recipe
Thank you so much!! I’m so glad you enjoyed it 🙂
I used an online recipe calculator to divide it for a single serving, and it totally worked! The dough reminded my of a buttermilk biscuit, loved it!
I’m so glad you enjoyed it Jean! Thanks for letting me know 🙂
Hi! I can’t wait to make this! Quick question: how do you think it would be with whole wheat flour?
I haven’t used the recipe with whole wheat flour before. I know usually when replacing all purpose with whole wheat they say to adjust the amount so that you’re using 3/4 a cup of whole wheat flour compared to 1 cup of all purpose. I just bought some White Whole Wheat Flour that I’m really excited to use with my cooking and will add to the post once I’ve done the recipe with that flour instead of all purpose.
Just found this recipe and I was wondering can this dough be frozen? I want to make a few batches to freeze and was wondering if it can be frozen or if it is better used fresh.
Crystal, I haven’t frozen it. I have several people who have asked this question. So I will be freezing a batch of it soon and testing it out! I will add to the post once I have done that 🙂
Hello just wondering is the butter salted or unsalted would be great want to make it tonight?
Hi Andrea! I used unsalted butter with mine 🙂 Enjoy!
Great recipe. Worked very well.
Thank you for the recipe.
Made this for lunch yesterday and it was so easy. This is the first time I’ve made pizza dough without yeast and although skeptical at first, I will be using this recipe from now on. The dough was delicious, was very easy to make without the hook, I used two salad sporks to mix together then turned out onto a floured surface.