No Yeast Pizza Recipe – Quick, Tasty, and Weeknight-Friendly

If you’ve ever craved pizza but didn’t have yeast—or the time for dough to rise—this no yeast pizza recipe has your back. It’s fast, flexible, and surprisingly satisfying. The crust is more like a cross between a thin crust and a soft flatbread, with a gentle chew and golden edges. You can make it with pantry staples and top it with whatever you have. It’s perfect for busy nights, last-minute cravings, or cooking with kids.

What Makes This Special

No yeast pizza recipe – No Yeast Pizza Recipe – Quick, Tasty, and Weeknight-Friendly If you’ve ever craved pizza but didn’t

• No waiting: No proofing or rising. The dough comes together in minutes.
• Pillowy and crisp: The crust bakes up tender with a light crunch at the edges.
• Pan or oven: Works on a baking sheet, pizza stone, or even a skillet.
• Flexible ingredients: Use all-purpose or whole wheat flour, dairy or dairy-free milk, and whatever toppings you like.
• Budget-friendly: Simple pantry ingredients keep costs low without sacrificing flavor.

Ingredients

No yeast pizza recipe – It’s fast, flexible, and surprisingly satisfying

• For the dough:
  • 2 cups all-purpose flour (plus extra for dusting)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda (optional, improves browning and tenderness)
  • 1 teaspoon fine salt
  • 3/4 cup plain yogurt or buttermilk (or 3/4 cup milk + 1 tablespoon lemon juice or vinegar)
  • 2 tablespoons olive oil (plus more for brushing)
  • 1 teaspoon sugar or honey (optional, helps browning and flavor)
• For the sauce and toppings:
  • 1/2 cup pizza sauce or crushed tomatoes
  • 1–2 cups shredded mozzarella (or dairy-free alternative)
  • Favorite toppings: pepperoni, sliced mushrooms, bell peppers, onions, olives, cooked sausage, fresh basil
  • Pinch of dried oregano and red pepper flakes (optional)

Instructions

No yeast pizza recipe – The crust is more like a cross between a thin crust and a soft flatbread, with a gentle chew and gol

1. Heat the oven: Place a baking sheet or pizza stone on the middle rack and preheat to 475°F (245°C) for at least 15 minutes. A hot surface helps crisp the crust.
2. Mix the wet ingredients: In a bowl, whisk yogurt (or buttermilk) with olive oil and sugar or honey if using. If using milk + lemon juice or vinegar, let it sit 5 minutes to thicken.
3. Combine dry ingredients: In a large bowl, mix flour, baking powder, baking soda, and salt.
4. Make the dough: Add the wet mixture to the dry ingredients. Stir with a spoon until a shaggy dough forms. If it’s too dry, add 1–2 teaspoons of milk at a time. If too sticky, sprinkle in a bit more flour.
5. Knead briefly: Turn the dough onto a floured surface and knead 30–45 seconds, just until smooth. Do not overwork it or the crust will be tough.
6. Divide and shape: Split into two balls for two 10-inch pizzas, or keep whole for one thicker 12-inch pizza. Roll out to about 1/8–1/4 inch thick. Prick lightly with a fork to prevent big bubbles.
7. Par-bake (optional but helpful): Transfer the dough to parchment. Slide onto the preheated sheet or stone and bake 3–4 minutes until just set. This keeps the center from getting soggy.
8. Sauce and toppings: Brush the crust lightly with olive oil. Spread a thin layer of sauce, sprinkle oregano, then add cheese and toppings. Don’t overload; a lighter hand bakes better.
9. Bake: Return to the oven and bake 8–12 minutes, until the cheese is melted and the crust is golden with browned spots. For extra color, broil for 30–60 seconds at the end.
10. Finish and serve: Let rest 2 minutes. Add fresh basil or a drizzle of olive oil if you like. Slice and enjoy.

Keeping It Fresh

• Leftovers: Cool completely, then refrigerate in an airtight container for up to 3 days.
• Reheating: Reheat slices in a skillet over medium heat with a lid for 3–5 minutes, or in a 400°F (205°C) oven for 6–8 minutes. Avoid the microwave if you want crisp edges.
• Make-ahead dough: Mix and shape the dough into rounds, wrap well, and refrigerate up to 24 hours. Let sit at room temp 15 minutes before rolling.
• Freezing: Par-bake crusts for 3–4 minutes, cool, wrap, and freeze up to 2 months. Top from frozen and bake at 475°F (245°C) until golden.

Why This is Good for You

• Fewer additives: You control the ingredients, salt, and oil.
• Balanced meal: Pair with a salad or add veggies and lean protein for a satisfying plate.
• Whole grain option: Swap up to 50% of the flour for whole wheat to add fiber and minerals.
• Customizable: Dairy-free cheese, veggie-heavy toppings, or smaller portions make it fit your needs.

Pitfalls to Watch Out For

• Dense crust: Over-kneading tightens the dough. Keep kneading brief and gentle.
• Soggy middle: Too much sauce or too many wet toppings will weigh it down. Par-bake and use a light hand.
• Pale color: A hot oven is key. Preheat fully and consider a pinch of sugar or honey for better browning.
• Flour mismatch: Using only whole wheat can make the dough dry. Start with a 50/50 blend and adjust hydration.
• Sticking: Roll on parchment or a lightly floured surface. A little oil on the parchment helps.

Alternatives

• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum. Add an extra tablespoon of olive oil for tenderness.
• Dairy-free: Use plant-based yogurt or soured plant milk (almond, soy, or oat) and dairy-free cheese.
• Herb crust: Mix 1 teaspoon dried Italian herbs and 1/2 teaspoon garlic powder into the flour for extra flavor.
• Skillet pizza: Press the dough into an oiled cast-iron skillet, cook 2–3 minutes on the stovetop, add toppings, then bake until done.
• White pizza: Skip the red sauce and use olive oil, garlic, ricotta dollops, and mozzarella with spinach or mushrooms.

FAQ

Can I make this without yogurt or buttermilk?

Yes. Use 3/4 cup milk mixed with 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes, then proceed. This gives the acid needed to react with baking soda for a tender crumb.

How thick should I roll the dough?

Aim for 1/8–1/4 inch. Thinner bakes crisper and faster; thicker stays softer and needs a couple more minutes in the oven.

Do I need baking soda if I’m already using baking powder?

No, but a small amount of baking soda improves color and tenderness, especially if you’re using yogurt or buttermilk. If you skip it, the recipe still works well.

What if I don’t have a pizza stone?

Use a preheated, upside-down baking sheet. It mimics a stone by giving you a hot, flat surface and better bottom browning.

Can I grill this pizza?

Yes. Grill the rolled dough over medium heat 1–2 minutes per side until set, then add toppings and grill with the lid down until the cheese melts.

How do I keep the crust from getting tough?

Don’t over-knead, don’t add too much flour, and avoid baking too long. Pull the pizza when the edges are golden and the cheese has browned spots.

In Conclusion

This no yeast pizza recipe is fast, forgiving, and full of flavor. With simple pantry ingredients and a hot oven, you’ll have a crisp-tender crust ready for any toppings you love. It’s a great option for weeknights, impromptu gatherings, or teaching kids to cook. Keep it simple, don’t overload the toppings, and enjoy a fresh pie in less time than delivery.