Pizzas on a wooden board

No yeast pizza dough

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(59 ratings)

Prep: 10 mins Cook: 25 mins

Easy

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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Ingredients

  • 350g flour
    Flour

    Flour

    fl-ow-er

    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

Method

  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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KariHay
27th Mar, 2020
1.05
Won't be making that again. Tasted like a mouthful of flour. Definitely got to get some yeast when I can.
jktweed
11th Feb, 2020
4.05
Overall the flavour is bland. Not bad bland though—this is a great recipe for a lazy pizza base using ingredients you already have at home. I used my own amounts of the ingredients (see below) and it worked perfectly for me. But I think there's a few easy ways to jazz this up and make it just that little bit more special. So here's my notes: I used: 300g of self-raising flour, 1 tsp salt, 1 tbsp vegetable oil, 170ml warm water. I didn't use baking powder because that's already in self-raising flour. Probably shouldn't have used as much salt since that's also in self-raising flour I think. I split the mixture in half and rolled out my 2 pizza bases. The bases were about a regular thickness (half an inch) when rolled out to roughly 11 inches in diameter. I put the toppings straight on and baked them for 15 mins at 180 fan forced which wasn't quite enough to get it to the crispy level I like. So what I'd do differently: - Replace the vegetable oil with olive oil for more flavour, and use 2 tablespoons instead of 1. - Reduce the water to compensate for the extra oil. - Reduce the flour down to 250g because the 2 bases ended up being kinda thick and I'd prefer a thinner and crispier pizza. Bonus cos this will help reduce calories! - Reduce the salt to 1/2 teaspoon if necessary (based on the flour you use). Hope this helps :)
JJbakes
5th Jan, 2020
5.05
Excellent pizza! It's not like frozen or delivery pizza, it's more like proper Italian pizza. I recommend cooking the base on it's own for a bit and then adding the toppings so you get a nice crispy base instead of a doughy one.
Steve Hain's picture
Steve Hain
5th Oct, 2019
5.05
I can't see why people are complaining, we made it this morning as a treat to watch the rugby, I did pep it up with tomato sauce add to the mix. Yes it is not like a baught pizza but I can say it is a really good pizza base for a home made one, we will be doing it again very soon because my two kids loved it so did I and it sooooo easy to make
James Huffadine
18th Mar, 2019
1.05
Haha I see others have only registered to comment on how vile this recipe is. Avoid at all costs!!
JCP18
29th Oct, 2018
1.05
This was really grim. I am like another person who after making this created an account just to say don't use this recipe. Tried it thin and thick - both unpleasant. Scraped all the ingredients off so as not to waste the whole meal.
Sofiya Medvedchikova's picture
Sofiya Medvedchikova
29th May, 2018
5.05
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.
Geren
19th Feb, 2018
3.05
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
5.05
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.
muggsy14
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!

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MissOEvans
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
goodfoodteam
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.
NovaTheMoon1909
2nd Dec, 2017
Can you freeze the dough? Many thanks.
goodfoodteam's picture
goodfoodteam
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.
brile74
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.
hybridauth_user 1299's picture
hybridauth_user 1299
22nd Jan, 2019
4.05
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.
kaymillson
24th Mar, 2017
4.05
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!
cAndyBalley
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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