No yeast pizza dough

No yeast pizza dough

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(36 ratings)

Prep: 10 mins Cook: 25 mins


Makes 2 pizzas

Try this easy no-yeast recipe for pizza dough using just flour, baking powder, salt and oil. Recipe by Helen Hurrell, mum of BBC Good Food member Eleanor Sharpe

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal352
  • fat4g
  • saturates0.6g
  • carbs68g
  • sugars0.5g
  • fibre3g
  • protein9g
  • salt2.04g
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  • 350g flour



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 2 ¾ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp salt
  • 1 tbsp oil
  • additional toppings of your choice


  1. Heat the oven to 200C/180C fan/gas 6. Mix the dry ingredients together in a small bowl, add the oil and 170ml water then stir until it forms a ball. If stiff, add more water, it should be soft but not sticky.

  2. Knead on a floured surface for 3-4 mins. Roll into 2 balls, then flatten out. Add toppings and bake each on a baking sheet for 15 mins.

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Comments, questions and tips

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Sofiya Medvedchikova's picture
Sofiya Medvedchikova
29th May, 2018
I loved this recipe! It's really easy to make and turns out quite well. For me this recipe is amazing, since I can't eat yeast(allergy) and this recipe turns the closest as the pizza dough.
19th Feb, 2018
This was okay in a pinch but I've put yeast on my shopping list for the next time that we decide we want pizza. I think the recipe probably would be improved if you made sure to roll the pizza bases REALLY thin because even though I thought I had done that already, they came out quite thick and were not really properly done all the way through. So roll VERY thinly, possibly start cooking them before you put the toppings etc on. But not bad and everyone ate them.
Priscilla Louis's picture
Priscilla Louis
7th Dec, 2017
Thank you for this wonderful recipe.I used it to make mini 4 inch pizzas for my son's Christmas class party.I doubled the recipe and made about 36 mini pizzas.
18th Nov, 2017
This pizza base has saved our pizza nights! I went low (not none) carb in September, cook everything from scratch, replaced all pasta with courgette, cabbage, mash is now swede, etc. but we still wanted our pizza nights without all the added extras in supermarket pizzas. I make these every week - 2 pizzas (thin and large) from the recipe, cook each base for 10 minutes - turn them over when I take them out, add toppings (in our case pepperoni, grated mozarella and of course sauce) then cook for 10 minutes more. Perfect, my daughter loves them which is good enough for me. May not be healthiest pizzas, but I know exactly what is in them. Edit: I created this account to say this as we appreciate this recipe so much. The biggest fun is wondering what shape the pizzas will turn out, as they are rarely round!
31st Oct, 2017
I was so disappointed with this...I even added a bit of basil into the dough to create some flavour, but it was tasteless and had a weird texture. Definitely wouldn't make again.
31st Oct, 2017
I added garlic powder and herb and it was yum. It didnt crisp up in the middle but i have a convection over and find it fails in these areas and my pizzas are always bit soft. If i had a real oven i think it would have been perfect. But maybe not. I dont know what the trays with the holes are so i can't do that. But i was happy and would make again. Aiming for a simple life means not having to buy yeast is favourable.
Honiball Baker
24th Oct, 2017
No that great but good for backup if you don't have yeast.
8th Oct, 2017
Yummy tasting pizza that my kids enjoyed. Ive made this recipe before and I knew that this makes for 2 people instead of 1. So I halved the recipe and made 4 mini pizzas the size of saucers (approx. 5") and put tomato purée, grated cheese and 2 sliced Pepperamis and popped them in the oven for 14 minutes. The kids had 2 for their lunch and thoroughly enjoyed them. This would also be great with ham and pineapple or just cheese. :)
31st Aug, 2017
Found this really easy and pretty good, i agree with others that it's quite dense but I think I'd simply roll the base thinner next time. I'll definitely make again as it's so simple and uses store cupboard staples
29th Jul, 2017
I created an account just so i can rate this recipe because i seriously loved it! I used a pizza pan (with holes) and parchment paper. And i popped it in the preheated oven for 2 mins before adding sauce and toppings just to make sure it wouldnt get doughy because i like thick crust.. Seriously delicious! Just make sure u give the oven time to preheat, usually when the oven says its reached temperature its not necessarily so.. Give it an extra 3 or so mins. And of course if u leave the oven door open for an eternity before putting in the pizza... Well u've just cooled it down so now ur temperature and timing will be off... Its not rocket science, just a little common sense ppl tend to not think of.. But hey, 5 mins at 100°F cooler makes a big difference.. Anyways, recipe was great, thanks a million! :)


2nd Dec, 2017
Can you freeze the dough? Many thanks.
goodfoodteam's picture
8th Dec, 2017
Thanks for your question. As this recipe uses baking powder to give it lightness it is designed to be used straightaway, rather than keeping or freezing.
8th May, 2017
Hi! I've noticed that a lot of people are saying how dense this is. Do you think you could use self raising flour instead of plain flour? Or should I use part SR Flour and part plain flour? Would this make it less dense and more like traditional pizza? Or would it just ruin it.
24th Mar, 2017
Really easy to make and tasted great. We made for four people so quadrupled the mix, could have fed another four people - but the bases were thicker than we normally like. If we made again, would only double and quantity and make thinner!
17th Apr, 2016
Here's a tip from a pro gluten-free baker: If you wish for a gluten-free pizza choice, substitute the flour in this recipe with gluten free flour (rice, buckwheat, teff or a ready-brought blend) and add 1/4 teaspoon of xantham gum for a a non-crumbly dough. Enjoy!