No-Yeast Pizza Dough

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No-Yeast Pizza Dough is a game-changer—just 10 minutes of prep and a quick bake for a golden, crispy crust seasoned with garlic and Italian spices. Load it up with your favorite toppings and dig in!

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: American, Healthy, Vegetarian

Keyword: No-Yeast Pizza Dough

Servings: slices

Author: Chelsea Lords

Cost: $3.12

Equipment

Pizza pan 12-inch

Ingredients

Cooking spray

Pizza Crust

1-1/3 cup all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon garlic powder optional, but delicious
1 teaspoon Italian seasoning optional, but delicious
1 tablespoon olive oil plus a drizzle for topping
1 teaspoon honey
1/2 cup room temperature water
cornmeal optional, but recommended, see note 1

Our Favorite Easy Topping

1/3 cup pizza sauce
4-1/2 ounces whole-milk mozzarella cheese very thinly sliced; enough to cover the surface!
1 small roma tomato thinly sliced
Fresh basil leaves
Sprinkle of Parmesan

US - Metric

Instructions

Preheat oven to 475°F. Set out a 12-inch pizza pan and generously grease with cooking spray. Sprinkle the entire surface evenly with cornmeal if you have it. Otherwise, use a light sprinkle of flour. Shake off excess.
In a large bowl, combine flour, baking powder, salt, garlic powder, and Italian seasoning. Whisk. In a separate bowl, whisk together oil, honey, and water.
Pour the wet mixture into the dry ingredients, combining with a wooden spoon until the mixture is too thick to stir. Turn the dough out onto a clean, dry surface. Knead gently until the dough comes together and loses its stickiness, roughly 1–2 minutes. If the dough remains sticky, sprinkle a bit more flour and continue to knead. (see note 2). Form the dough into a smooth ball.
Using a rolling pin, roll the dough into a 12-inch circle (see note 3). Ensure the dough is of even thickness. Carefully fold the dough over the rolling pin and unroll it onto the prepared pizza pan, making sure it reaches the edges of the pan. Apply your preferred pizza sauce (1/3 cup) evenly over the dough’s surface, leaving an edge for the crust. Add your choice of toppings (I like to add an even layer of very thinly sliced mozzarella and some thinly sliced tomatoes). Don’t add too much sauce and toppings or it’ll be soggy!
Place the pizza in the preheated oven and bake 10–15 minutes, or until crust is golden brown and toppings are cooked to your liking. Remove pizza from oven and allow it to cool for a few minutes before slicing. If desired, use a fine grater to grate Parmesan cheese on top. Drizzle a touch of olive oil and sprinkle fresh basil leaves on top. Serve hot and enjoy!

Notes

Note 1: Corn meal significantly enhances flavor and texture, particularly in a yeast-free pizza dough.

Note 2: Dough should feel soft and elastic to the touch, without being excessively sticky. If it’s too sticky, gradually add 1 tablespoon flour at a time and knead it in until dough reaches the desired consistency. If it’s too dry, incorporate water in small increments.

Note 3: When rolling, remember it’s an elastic dough that wants to retract to its original size. After transferring it to the pan, use your fingers to gently stretch the base from the center towards the edges to fill the pan. Don’t pinch the edges.

Note 4: Tips:

Preheat properly: Make sure your oven reaches the full 475°F before baking.
Don’t rest the dough: After mixing, avoid letting the dough sit. Baking powder activates quickly, so get it in the oven immediately after making it to capture that perfect rise!
Toppings: Don’t overload toppings; it can lead to an undercooked base or soggy crust.
Keep toppings cold: As this pizza crust needs a slightly longer baking time compared to yeast-based crusts, it’s essential to ensure that all toppings are well-chilled and added only right before baking.

Storage: Let the pizza cool completely, then store slices in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for a crispy crust.

Nutrition