Pizzas on a wooden board

No yeast pizza dough

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(111 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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (1/2 pizza)

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



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 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.

  2. Mix together 350g flour, 2 ¾ tsp baking powder and 1 tsp salt in a small bowl, add 1 tbsp oil and 170ml water then stir until it forms a ball. If stiff, add more water, it should be soft but not sticky.

  3. Knead on a floured surface for 3-4 mins. Roll into 2 balls, then flatten out.

  4. Add toppings and bake each on a baking sheet for 15 mins.

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Comments, questions and tips

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Elisa L's picture
Elisa L
10th Jul, 2020
I made this with Bob's Red Mill 1-1 Gluten Free Flour and it resulted in 2 Small Thin Crust pizzas! They were Very Good! An excellent weeknight pizza night! • Prebaked the Crust at 390F for 5 minutes, topped the pizza crusts with toppings plus unripened mozzarella cheese and baked another 15 minutes.
19th Jun, 2020
Really good, worked well. In Q1 doesn’t fit in a small bowl (or at least not my small bowls). Made by a 10 yr old.
chloe acheampong's picture
chloe acheampong
5th Jun, 2020
i loved this recipe- very tasty pizza as i seasoned the dough and used flavourful sauces such as pesto. ALTHOUGH I did adjust the recipe to avoid a thick dough 250 grams of plain flour, 2 level teaspoons of baking powder, 100 ml of water, 2 tablespoons of olive oil Dough rolled out very THINLY and pre baked before adding toppings to avoid soggy bottom :))
16th May, 2020
12 yr old made this I tried to supervise but was told “I know what I'm doing”. It made 1 large pizza. Pre cooked the base for 5 mins but if I’d had my way I’d have done it for a bit longer. Then it was loaded up and cooked for 10 mins. I’d have prob left it for 15 mins as the crust was still pale but had risen well. All my suggestive tweaks aside (literally) it turned out excellent. No soggy bottom either (pizza pan was used to bake on). This recipe provided a denser bread consistency that was super filling. Will be making this again myself and try my tweaks and adding stuffed crust maybe to see how that works out. No messing about very simple easy recipe.
Veganems's picture
3rd May, 2020
Truth to be told was a bit nervous to try this! Worked really well though and everyone was delighted with their pizzas. Did parbake the bases first as others have suggested. Will definitely make again.
2nd May, 2020
Very good and easy recipe. Definitely put base in the oven for a bit before adding toppings!
Christopher Lewis's picture
Christopher Lewis
29th Apr, 2020
Tried this recipe this evening, as fancied something different. I always have yeast in the cupboard. The dough turned out fine. When you use yeast in a dough, the enzyme molecules start to break down starches into sugars, which is why this recipe may not be what you are accustomed to. If dough seems a tad dry, add a little more water and knead well.
29th Apr, 2020
After following many dough recipes that failed, because of the humidity in Bangkok I assume, I was very pleased that this one produced a very passable result.
Megan Mhlanga's picture
Megan Mhlanga
28th Apr, 2020
Despite all the bad reviews, it is great. We made with pepperoni - very good. And one with pepperoni, peri peri chicken, red chilli, mushroom and red onion - sooooo gooooodd. For the dough cook it for 20 mins instead of 15 min, it makes it crispy. Whole family of 5 loved it
Nia Jones's picture
Nia Jones
27th Apr, 2020
made this recipe twice now over the last couple of weeks and me and my family absolutely love it! however would definitely recommend baking the base on its own for about 5 mins before topping


Lily Hamilton's picture
Lily Hamilton
30th Jun, 2020
What oil do you mean ?
lulu_grimes's picture
3rd Jul, 2020
Hi, Any cooking oil like olive oil, vegetable oil or sunflower oil will do for this. I hope this helps, Lulu
7th May, 2020
I too would like to know what type of flour to use??
lulu_grimes's picture
11th May, 2020
Hello, This recipe uses plain flour. I will amend the ingredients list. Lulu
6th May, 2020
What flout is best?
lulu_grimes's picture
11th May, 2020
Hello, This recipe uses plain flour. I will amend the ingredients list. Lulu
28th Jan, 2019
How many calories per pizza? It says 352 per serving, but is a serving based on 'per pizza' or 'per slice'? And if per slice, how many is assumed?
goodfoodteam's picture
29th Jan, 2019
Thanks for your question. The calories and other nutritional information refer to half a pizza. We've added this to the recipe to make it clearer.
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.


Charlotte Marshall's picture
Charlotte Marshall
9th May, 2020
Turned out pretty well! Parables the base as others suggested, what I would do differently next time is roll is out as thin as possible. I rolled it pretty thin but after baking it still ended up quite stodgy.
hybridauth_user 1299's picture
hybridauth_user 1299
22nd Jan, 2019
Cooking time says 25min and method says 15? maybe to avert doughy result cook for 10, add ingredients and cook for 15 as suggested in some of the other comments.
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!
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