No-Yeast Pizza Crust: 5-Ingredient 30-Min Recipe

 Get a crispy, chewy homemade pizza crust in 30 minutes without yeast—no waiting, no special ingredients, just 5 pantry staples. This foolproof recipe delivers restaurant-quality results with baking powder magic.

Why Ditch Yeast? The Science Behind Speedy Pizza Crust

Traditional pizza dough requires hours for yeast fermentation. But when you're craving pizza now, baking powder becomes your secret weapon. Unlike yeast (which needs time to feed on sugars), baking powder creates instant lift through acid-base reactions. The result? A tender-crisp crust with perfect chew—no rising time needed. This method works because:

Baking powder's double-acting formula provides two rise phases (when mixed and when heated)
Minimal gluten development prevents toughness in quick-mix doughs
High oven heat (450°F+) creates steam pockets for airy texture

Mixing no-yeast pizza dough in bowl with simple pantry ingredients

Your 5-Ingredient Powerhouse Recipe

This streamlined formula uses what you already have. No fancy tools required—just a bowl and your hands.

Ingredient	Standard Crust	Thin Crust	Deep Dish
All-purpose flour	2 cups	1¾ cups	2¼ cups
Baking powder	2 tsp	1½ tsp	2¼ tsp
Salt	½ tsp	¼ tsp	¾ tsp
Olive oil	2 tbsp	1½ tbsp	3 tbsp
Water	¾ cup	⅞ cup	1 cup

Pro Technique: The 4-Step Success Framework

Avoid common pitfalls with these chef-tested methods. Each step targets texture perfection:

🔥 Mix Cold, Not Room Temp

Use ice water and chilled bowl. Cold liquid slows gluten development for tender crust. Mix just until combined—lumps are okay! Overmixing = tough pizza.

📏 Rest 10 Minutes (Critical!)

Let dough hydrate while oven preheats. This relaxes gluten for easy stretching. Never skip—it prevents shrinkage during baking.

🔥 Preheat Surface Aggressively

Place pizza stone/steel in oven at 450°F for 45+ minutes. The thermal shock creates instant bottom crispness—key for no-yeast crusts.

🚨 Bake Bottom-Up First

Place naked crust on hot surface for 3 minutes before adding toppings. Prevents soggy centers—the #1 failure point in yeast-free recipes.

Thin crispy pizza crust with melted cheese and fresh basil

Troubleshooting Your Texture

Fix these common issues with precision adjustments:

Soggy center? → Brush crust with olive oil before toppings. Creates moisture barrier.
Too dense? → Measure flour by weight (240g), not cups. Scooped flour adds 20% extra.
Not crispy? → Bake directly on oven rack for last 2 minutes. Hot air circulates underneath.

Flavor Boosters Beyond Basic Dough

Elevate your crust with these pro chef secrets:

Add 1 tsp garlic powder to dry ingredients for savory depth
Mix 2 tbsp grated parmesan into flour for umami richness
Replace 15% flour with fine cornmeal for rustic crunch
Brush edges with honey-water mix after baking for golden shine

Homemade pizza with vibrant toppings on crispy no-yeast crust

Why This Beats Store-Bought Dough

Commercial "yeast-free" doughs often contain preservatives and dough conditioners. Our method uses pure ingredients while solving the core problem: yeast's long wait time. The baking powder reaction mimics yeast's gas production in minutes, not hours. Plus, you control sodium levels—critical for health-conscious eaters avoiding processed doughs.

Frequently Asked Questions

Can I make this gluten-free?

Yes! Substitute 1:1 gluten-free flour blend and add 1 tsp xanthan gum. Rest 15 minutes for full hydration. Texture will be more cracker-like but still delicious.

How do I store leftovers?

Cool completely, then freeze between parchment sheets for up to 3 months. Reheat straight from frozen on pizza stone at 400°F for 8 minutes.

Why use baking powder instead of baking soda?

Baking soda requires acid to activate (like buttermilk), while baking powder contains its own acid. This recipe uses neutral liquids (water), so baking powder works instantly without flavor compromise.

Can I prep this ahead?

Mix dry ingredients 24 hours ahead. Combine with wet ingredients just before baking—the reaction starts immediately upon liquid contact.