Craving pizza right now? This No Rise Pizza Dough Recipe (No Yeast!) is your go-to fix when time is short and hunger is high. Whether you're making mini pizzas (pizzetta) or just want a quick and easy crust for one, this small batch of dough delivers every time. No rising. No waiting.
P.S. I think you will love my 2-ingredient yogurt pizza dough next time.
Be sure to check out the video and tips below.
oh-so-tiny little bites of goodness. 👆🏼🍕 Serve with a big salad for the perfect meal!
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💸 WHY IS THIS BUDGET FRIENDLY?
- Cheaper than delivery or store-bought bases. A homemade crust costs cents to make compared to takeaway or pre-made pizza bases.
- No waiting, no waste. You only make what you need — perfect for single-serve or small batch pizza, so there’s no leftover dough to toss.
- Uses pantry staples you already have. Flour, water, oil, baking powder — nothing fancy or expensive here. It’s all stuff most people keep stocked. And you don't need as much cheese as you think!
- Looking for cheap and delicious meal ideas? Take a look at my 7 cheap family meals (under $10!)
🍕 WHAT DOES NO-YEAST PIZZA LOOK LIKE?
Pizza dough with no yeast will have a more bread-like texture that is less chewy. You won't have crispy edges, and you can have a thin crust depending on how you roll out the dough. It will be softer and fluffier, but SO tasty, and it works perfectly for mini oven-baked pizzas.
SOME RECIPES YOU CAN TRY NEXT TIME
🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
FLOUR: All-purpose
BAKING POWDER: This helps the dough to rise.
SUGAR: Granulated brown or white sugar.
SALT
WATER: A little lukewarm water does the trick.
OLIVE OIL: I always use good quality, extra virgin olive oil.
PIZZA SAUCE: If I am short on sauce or want to make these on a whim, I use bottled ketchup, and it still tastes delicious.
🍅 TOPPING IDEAS
- Capsicum
- Cherry tomatoes
- Olives
- Feta cheese
- Anchovies
- Broccoli (blanched)
- Capers
- Mushrooms
- Pineapple
- Basil leaves for garnishing
👩🏼🍳 HOW TO MAKE MINI PIZZETTA
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the flour, baking powder, sugar, and salt. Whisk until combined and set aside.
- Combine the water and oil in a separate measuring jug.
- Slowly add the water mixture to the flour, holding back a little in case you don't need it all.
- Using a wooden spoon (or your hands), mix until the dough comes together into a ball. It should be soft but not sticky. Add a splash of more water if your dough is too dry. Do not over-knead the dough.
- Lightly flour your work area as well as a rolling pin.
- Divide the dough into small, equal-sized balls.
- Roll each ball into a thin circle (about 4 inches in diameter) to form the mini pizza bases.
- Place the mini bases on a baking sheet or a preheated pizza stone.
- Add the Toppings:
- Spread a spoonful of pizza sauce on each mini base, leaving a small border around the edges.
- Sprinkle a generous amount of shredded mozzarella cheese over the sauce.
- Add your choice of toppings and get creative!
- Bake:
- Carefully transfer the baking sheet or pizza stone into the preheated oven.
- Bake the Mini Pizzettas for 10-12 minutes or until the cheese is melted and the edges turn golden brown.
- Serve and Enjoy:
- Remove the Mini Pizzettas from the oven and let them cool slightly. Garnish with fresh basil leaves for an extra pop of color and flavor.
- Serve them warm.
🤔 WHY IS MY PIZZA DOUGH VERY STICKY?
If you find your pizza dough to be sticky, add one tablespoon of flour at a time to the dough until the dough no longer sticks to your hands.
❓ FAQS
Of course! While mozzarella is the classic choice, feel free to experiment with other cheeses like cheddar, gouda, or feta.
No, I would recommend using pizza dough that has been made with yeast. It will react better with a very high temperature. This recipe will be better for the pizza oven.
MAKE-AHEAD, STORAGE, AND REHEATING
MAKE-AHEAD: You can prepare the pizza dough and toppings ahead of time. Assemble the Mini Pizzettas just before baking.
STORAGE: Store in the fridge in an airtight container for up to three days.
FREEZING: Freeze on a baking sheet and then transfer them to an airtight container or freezer-proof zip lock bag.
REHEATING: Reheat in the microwave or in the oven on low heat.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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NO RISE PIZZA DOUGH RECIPE (NO YEAST!)
- Total Time: 25 Min Prep Time + 10 Minutes Baking Time
- Yield: 12 mini pizzas or 2 small pizzas 1x
- Diet: Vegetarian
Description
Craving pizza right now? This No Rise Pizza Dough Recipe (No Yeast!) is your go-to fix when time is short and hunger is high. Whether you're making mini pizzas (pizzetta) or just want a quick and easy crust for one, this small batch of dough delivers every time. No rising. No waiting.
Ingredients
FOR THE PIZZA BASES
2 cups all-purpose flour
2 ¼ teaspoon baking powder
2 teaspoons sugar
½ teaspoon salt
1 cup warm water
3 tablespoons olive oil
THE TOPPING
12 tablespoons of pizza sauce (bottled ketchup also works)
1 cup shredded mozzarella
toppings of choice such as cherry tomatoes, mushrooms, fresh basil
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the flour, baking powder, sugar and salt. Whisk until combined and set aside.
- Combine the water and oil in a separate measuring jug. Slowly add the water mixture to the flour, holding back a little in case you don't need it all. Using a wooden spoon (or your hands), mix until the dough comes together into a ball.
- It should be soft but not sticky. Add a splash of more water if your dough is too dry. Do not over-knead the dough.
- Lightly flour your work area and a rolling pin. Divide the dough into small, equal-sized balls. Roll each ball into a thin circle (about 4 inches in diameter) to form the mini pizza bases. You should get 12 in total. Place the mini bases on a baking sheet or a preheated pizza stone.
- Add the Toppings: Spread a spoonful of pizza sauce on each mini base, leaving a small border around the edges. Sprinkle a generous amount of shredded mozzarella cheese over the sauce. Add your choice of toppings and get creative!
- Bake: Carefully transfer the baking sheet or pizza stone into the preheated oven. Bake the Mini Pizzettas for 9-10 minutes at 400°F (200°C) or until the cheese is melted and the edges turn golden brown.
- Serve and Enjoy: Remove the Mini Pizzettas from the oven and let them cool slightly. Garnish with fresh basil leaves for an extra pop of color and flavor. Serve them warm.
Notes
Please note that these pizza bases are softer and fluffier than regular yeast pizza but I promise you that they are just as delicious!
Avoid overloading the Mini Pizzettas with too many toppings to avoid a soggy crust.
Add dried herbs to your pizza dough, such as basil, oregano, or thyme. Or dried garlic for extra flavor.
No need to be too finicky with the shape—these are homemade, so they’re not meant to be perfect circles. So a little unevenness around the edges is totally fine.
A little trick I use is pressing the pizza dough balls down gently with the back of a drinking glass to give them a more even shape.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Baking, Main Course, Side Dish, Snack
- Method: Bake
- Cuisine: American
Let me know if you have any questions. Nikki