Quick Homemade No Yeast Pizza Dough
Quick Homemade No Yeast Pizza Dough is the fastest pizza dough you’ll ever make! No yeast, no rise time, no waiting. Make it with traditional flour or gluten free and top with your favorite toppings. Homemade pizza has never been easier!
This dough is based on a recipe all over Pinterest called “2 Ingredient Pizza Dough” or “Weight Watchers Pizza Dough.” The recipe calls for mixing self rising flour with Greek yogurt. Just 2 ingredients. No waiting for the dough to rise. You literally stir it together, and it’s ready to roll out. I have made it this way many times, and it’s so good! It has a delicious, slightly sourdough flavor.
My usual go to pizza dough recipe contains yeast. You may have noticed with all of the pandemic shopping, yeast has become hard to find in some stores. I even had to special order some from King Arthur because it was sold out in several local grocery stores. Due to the run on yeast, a pizza dough recipe that doesn’t require yeast is even more attractive now, not to mention the long rise times required for a yeast dough. The taste and texture with a yeast pizza dough is what you expect from pizza crust, but you certainly need to plan ahead. The 2 Ingredient Dough requires no advance planning.
Since I now eat gluten free, I wanted to try making this recipe with gluten free flour. The only trouble: I couldn’t find gluten free self rising flour. I wanted to use my favorite Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. It’s “measure for measure,” so you don’t have to add anything to it – just use it the way you would use all purpose flour.
In order to turn this flour into self rising flour, I followed a recipe on Allrecipes that adds salt and baking powder to all purpose flour, then added that to Greek yogurt. The result is the fastest, easiest gluten free pizza dough that is SO GOOD! I’ve tried a few gluten free pizza dough mixes and had variable success. This recipe is consistently good, and it can be made in advance. You can store the dough in the refrigerator for a couple days. It can even be frozen and thawed in the refrigerator for the same results.
You do not need to be gluten free to enjoy this Quick Homemade No Yeast Perfect Pizza Dough! You can use either all purpose flour or gluten free. I have had the same results regardless of the flour.
With this being just a pizza dough recipe, you can use it as a canvas for any kind of pizza you want. I have used this Quick Homemade No Yeast Perfect Pizza Dough with a simple Margherita pizza (tomato sauce, fresh mozzarella, and basil), with turkey pepperoni and mozzarella, as a BBQ Chicken Pizza, and as a Chicken Pizza with Nut Free Pesto.
Turkey pepperoni and mozzarella.
Chicken Pizza with Nut Free Pesto: I used prepared pesto as the sauce and topped with diced grilled chicken, sundried tomatoes, mozzarella and Parmesan cheese.
BBQ Chicken Pizza: I used BBQ sauce as the sauce and topped with diced grilled chicken, red onion, cheddar cheese, and cilantro.
The dough is very soft and has a high moisture content, so I highly recommend prebaking it before adding your toppings. I’ve included my tips for getting the perfect crispy crust. I’ve had a lot of trial and error over the years with pizza making, and I feel like I have it down to a science now.
There are 3 “P”s I require for Perfect Pizza Dough / Crust:
1. Pizza Stone
3. Pizza Peel
Perfect Pizza Dough Making
I always use a pizza stone. I crank my oven up to the highest setting of 500 degrees F and preheat the stone for 30 to 60 minutes so that it’s very hot. Because the stone is already hot when you slip your crust on top, the crust is able to bake faster and get crispier on the bottom. If I’m in a rush, I don’t preheat for the full 30 minutes. That’s more the “ideal,” and we know life sometimes doesn’t accommodate the ideal!
The parchment paper is critical. Many years ago I tried baking pizza directly on the pizza stone. This was always a mistake. The crust would stick and toppings would spill onto the stone, leading to a very messy cleanup. I went through phases of using copious amounts of corn meal to prevent the dough from sticking, which worked but got very messy and also didn’t solve the topping spillage issue.
When I finally started using parchment paper, it was like the skies parted. No more sticking, no more mess. I don’t even have to wash my pizza stone between pizza making sessions because nothing gets on it. My outer crust is crispy and slides right off the parchment onto a cutting board.
My final pizza making “essential” is a pizza peel. This is simply a handled board that you see in pizzerias that allows for transfer of the dough from the work space into the oven. You could use a flat baking sheet if you don’t have a pizza peel. I just like mine because the handle makes it super easy.
Because I like to prebake my crust, the pizza peel is essential because I need to transfer the dough onto the stone, prebake, remove it from the stone to my work space, add toppings, add it back into the oven, then take it back out and transfer it to a cutting board for serving. This is a lot of back and forth, and using a pizza peel makes it so much easier.
Family Pizza Night
My girls LOVE to make their own pizzas. I often roll out individual sized pizza crusts for them, prebake them, then let them add whatever toppings they want. They get so excited to personalize their pizzas exactly the way they want them. One of their favorite toppings: canned pineapple!
Occasionally I’ll give them each a small ball of dough and let them shape it into a pizza. They like the idea of it, but usually I end up taking over to help them finish it. It may be easier to let kids roll the dough out using the rolling pin method below. Regardless, they just love getting to choose their own toppings and take ownership of their pizza!
Getting started with Perfect Pizza Dough
First place your pizza stone in the oven on a middle or lower rack and set your oven to 500 degrees F. You’ll want to let this preheat ideally for 30 to 60 minutes to make sure the stone is very hot. As I mentioned above, if you’re pressed for time you can reduce this preheating time to fit your schedule. When you have about 10 to 15 minutes left of preheating, you can start preparing the dough.
Prepare the No Yeast Pizza Dough
With a typical yeast pizza dough, you would need to have started this hours before, which is why this recipe is so convenient.
First you sift together your flour (either all purpose or gluten free flour), salt, and baking powder. I highly recommend Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. To sift, I put the ingredients in a small wire strainer.
I always use a small wire whisk to push the flour around and get it through the mesh faster.
You can stir it around a little after it’s been sifted to ensure it’s all mixed.
Then add the plain Greek yogurt. You can use nonfat, 2%, or whole milk. Just make sure it’s not vanilla!
Stir the yogurt into the flour mixture, pressing it into the sides of the bowl to ensure even mixing. I like to do this with a silicone spatula.
Almost done mixing.
Soon you’ll be able to gather the dough into a ball.
Then pour a little bit of olive oil on top.
And turn the ball over to distribute the olive oil on the dough.
Depending on how many pizzas you’re making, you can split the dough at this point. You can refrigerate any dough you don’t need or even freeze it for a later date.
I wrap the dough I want to save in plastic wrap before refrigerating or freezing.
When you’re ready to roll out your dough, place a piece of parchment on your work space and then put the dough on top.
Using your hands, push the dough out into a pizza shape. You can leave it this thickness if you’d like.
This dough does tend to be sticky, but a little olive oil will help with that. I have found through the years that rubbing a little bit of oil or nonstick cooking spray on your hands will typically help prevent sticking of most doughs and really help with workability of the dough. This is especially notable with the Triple Chocolate Biscotti dough.
For a thinner crust, you can place a piece of plastic wrap on top of your crust and roll it with a rolling pin. This might be the easiest way for kids to make their pizza crusts.
Then remove and discard the plastic wrap.
Brush your dough with olive oil if desired. I use a silicone pastry brush.
Prebaking the Pizza Crust
As I mentioned earlier, this dough has a lot of moisture from the yogurt, so the prebake step is critical for drying it out and ensuring it won’t be doughy and soggy after you put your toppings on. I like to bake it so it’s just starting to brown, then take it out to put on the toppings. Because the crust is already hot, the toppings won’t take that long to bake.
I use a pizza peel to transfer the dough on the parchment paper to the preheated pizza stone in the oven.
You’re going to bake it for about 5 to 7 minutes, or just until the crust starts to brown.
When I rolled it very thin it puffed up and deflated. It still tasted good though!
This is another crust I made that was a little thicker and no puffing.
Top the pizza
Add your sauce and then toppings. My sister recently recommended Rao’s Marinara Sauce, and we are loving it! I may have just gotten a delivery of 8 jars . . .
If you forgot to brush your crust with olive oil when you prebaked, you can brush the edges with oil now. Not that I’ve ever done that.
Bake the pizza
Using a pizza peel (or a flat baking sheet), transfer the pizza on the parchment to the pizza stone.
Bake pizza for another 5 to 7 minutes until cheese is melted the way you like it.
Serve the pizza
Remove the pizza on the parchment paper from the oven with a pizza peel/baking sheet, and then slide the pizza onto a cutting board. It should slide right off. If not, use a spatula to loosen from underneath. You can then throw away the used parchment paper – no messy clean up!
Once your pizza is on the cutting board, you can slice it.
Perhaps add some fresh herbs.
Perhaps add some freshly shredded Parmesan.
You can see how the bottom of the crust gets nicely browned from the pizza stone method.
Bob absolutely loves this pizza, even when I make it gluten free. He can’t tell the difference.
Isn’t everything better with cheese?!
Make Ahead Quick Homemade No Yeast Pizza Dough
I often mix up a bunch of this pizza dough and leave the portioned out dough as balls in the refrigerator. I have frozen the dough balls if I won’t be using within a couple days. This works very well. Just place the frozen dough in the refrigerator or on the counter to thaw. Since this dough has no yeast, so you don’t have to worry about the freeze/thaw process affecting rising.
Want more pizza Crust recipes?
What to do with Leftover Greek Yogurt?
I like to make extra dough and freeze it individual portion-size balls, but if you’re looking for other ways to use up your Greek yogurt, consider making these delicious Grilled Chicken Gyros with Homemade Tzatziki Sauce or this Honey Yogurt Dip.
- pizza stone
- parchment paper
- Pizza Peel
- 1 cup all purpose or gluten free flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 1 cup plain Greek yogurt
- olive oil (for brushing )
- Place a pizza stone in the oven and preheat oven to 500 degrees F. Heat the stone for at least 30 minutes, if not 60 minutes.
- In a medium bowl, sift together the flour, salt, and baking powder.
- Add the yogurt to the flour and mix well until mixture becomes a ball of soft dough.
- Pour a small amount of olive oil over the ball of dough and roll the dough in the oil to coat all sides.
- Divide dough into 2 pieces for two 10-inch pizzas. Press dough out onto a piece of parchment paper. If dough sticks to your hands, add a little olive oil to your hands and distribute across surface of dough to prevent sticking. Alternatively, place plastic wrap over the dough and roll it with a rolling pin. Brush dough with olive oil.
- Using a pizza peel, slide the parchment with the dough onto the baking stone and bake until crust is beginning to brown, about 5 to 7 minutes.
- Slide pizza peel under parchment to remove crust from pizza stone. Transfer to a heat resistant surface. Top pizza as desired and transfer pizza and parchment back onto the pizza stone in the oven to cook until cheese melts and toppings are heated through, about 5 to 7 minutes.
- Remove pizza on parchment from oven with a pizza peel and transfer pizza from the parchment onto a cutting board. Discard parchment paper. Cut pizza and serve.