Easy Pizza Dough Recipe No Yeast

I used to think homemade pizza was too much work for a busy Tuesday night, especially with kids. When that weeknight pizza craving hits, the last thing you want to do is wait hours for yeast to proof. This easy pizza dough recipe no yeast eliminates the wait time, putting hot, fresh pizza on the table in under 45 minutes, from start to finish. The result is a tender crust and a smoky roasted red pepper sauce that feels gourmet without the fuss. It’s the perfect solution for a last-minute family dinner or a quick way to use up fresh ingredients. Say goodbye to delivery fees and hello to your new favorite homemade pizza night tradition. We’ll start with how to make this simple dough and a high-impact sauce that makes the meal truly special.

Ingredients

Here’s what you’ll need to make this simple dough and the high-impact roasted red pepper sauce for a fast family dinner. The key to this easy pizza dough recipe no yeast is keeping the ingredient list short and using baking powder to get a quick rise.

• For the Roasted Red Pepper & Smoked Paprika Sauce:
• 2 large red bell peppers (about 400g / 14 oz total): Choose firm, deeply colored peppers for best flavor. Roasting adds natural sweetness and a smoky char that creates a complex base.
• 15ml (1 tablespoon) olive oil: Used for cooking the aromatics to build flavor. Choose a quality extra virgin olive oil for a richer taste.
• 2 cloves garlic, minced: Provides a subtle aromatic kick to balance the peppers’ sweetness. Avoid over-browning the garlic to prevent bitterness.
• 15g (1 tablespoon) tomato paste: Concentrates the tomato flavor and adds depth to the sauce base. Cooking it out (blooming) helps release its full flavor potential.
• 5g (1 teaspoon) smoked paprika: The key ingredient for a smoky flavor profile without needing a grill. Use a high-quality paprika; sweet or hot versions work depending on preference.
• 1g (1/4 teaspoon) black pepper: Adds a subtle sharpness to complement the sweetness of the peppers. Freshly ground black pepper provides a more intense aroma.
• 5g (1 teaspoon) sugar: Balances the acidity of the tomato paste and enhances the roasted pepper flavor. This is optional for those who prefer less sweetness.
• For the No-Yeast Pizza Dough:
• 250g (2 cups) all-purpose flour: Provides structure for the quick crust. Use standard all-purpose flour for a reliable result; bread flour can be used for a slightly chewier texture.
• 10g (2 teaspoons) baking powder: Acts as the primary leavening agent in place of yeast. Ensure your baking powder is fresh for proper rise and puff.
• 5g (1 teaspoon) fine sea salt, divided: Essential for flavor in both the dough and the sauce. Use fine sea salt or kosher salt; table salt may be too strong.
• 15ml (1 tablespoon) olive oil, plus extra for brushing: Adds richness and elasticity to the dough, preventing a dry texture. The extra oil creates a golden, crispy crust edge during baking.
• 180ml (3/4 cup) warm water: Activates the baking powder for a quick rise. Ensure the water is warm (not hot) to start the chemical reaction.
• For Assembly:
• 150g (1.5 cups) shredded low-moisture mozzarella cheese: Provides the classic pizza topping melt. Low-moisture cheese prevents the pizza from becoming soggy. Check labels for microbial rennet if following a strict vegetarian diet.
• 5g (1/4 cup) fresh oregano or basil leaves, roughly chopped: Adds a vibrant, fresh-finished flavor and aromatic lift. Fresh herbs are essential for a final garnish that contrasts with the smoky sauce.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

Here’s how to create this simple and satisfying easy dinner idea. This easy pizza dough recipe no yeast comes together fast, but the key to a great crust is making sure you knead it properly.

1. Prepare the Roasted Red Pepper Sauce: Preheat the oven to 220°C (425°F). Cut the large red bell peppers in half from top to bottom, removing the stems, ribs, and seeds. Place the pepper halves cut-side down on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until the skin is blistered, wrinkled, and slightly charred in spots. Transfer the roasted peppers to a small bowl, cover tightly with plastic wrap to steam for 10 minutes (this makes peeling easy). Peel the skins off the peppers and discard them; roughly chop the flesh.
2. Finish the Sauce: In a small saucepan over medium heat, warm 15ml (1 tablespoon) olive oil. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning. Stir in 15g (1 tablespoon) tomato paste and cook for 1 minute, pressing it against the pan to bloom its flavor. Add the peeled and chopped red peppers, 1/2 teaspoon salt, smoked paprika, black pepper, and sugar; cook for 2-3 minutes, stirring to combine thoroughly. Transfer the mixture to a blender and blend until completely smooth. Set aside, reserving 2 tablespoons for drizzling after baking.
3. Mix and Knead the Pizza Dough: In a large bowl, whisk together the 250g flour, 10g baking powder, and the remaining 1/2 teaspoon salt. Add 15ml (1 tablespoon) olive oil and 180ml warm water to the dry ingredients. Mix with a wooden spoon or spatula until a shaggy dough forms, then turn it out onto a lightly floured work surface. Knead for 5-7 minutes until the dough becomes smooth, elastic, and no longer sticky to the touch. If the dough feels sticky after kneading, incorporate a little extra flour (1 tablespoon at a time); if it feels dry, add a tiny bit more warm water. This easy pizza dough recipe no yeast works best when kneaded thoroughly.
4. Roll and Assemble the Pizza: Preheat your oven to 220°C (425°F) with a baking sheet inside to get it hot. On a large piece of parchment paper, roll the dough into a 25-30 cm (10-12 inch) circle or oval shape. Brush the edges of the dough lightly with olive oil to encourage browning and create a crisp crust. Spread the majority of the prepared Roasted Red Pepper & Smoked Paprika Sauce evenly over the dough, leaving a 1-cm (1/2-inch) border. Sprinkle the shredded mozzarella cheese evenly over the sauce.
5. Bake and Finish: Carefully slide the parchment paper with the pizza onto the hot baking sheet in the oven. Bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly, melted, and lightly browned in spots. Remove the pizza from the oven and let it rest for 2-3 minutes. To plate, carefully slide the pizza onto a light-colored, rustic ceramic plate. Drizzle the reserved 2 tablespoons of Roasted Red Pepper & Smoked Paprika Sauce over the melted cheese for an artful presentation and a pop of flavor. Finish by scattering the fresh oregano or basil leaves over the pizza.

How to Store No-Yeast Pizza Dough and Sauce for Later

The leavening in this easy pizza dough recipe no yeast begins working immediately when combined with water, so it’s best to use it within 30 minutes for optimal results. Because this easy pizza dough recipe no yeast relies on baking powder, preparing it too far ahead isn’t recommended. If you must prep slightly ahead, wrap it tightly and refrigerate for up to 24 hours, but expect a slightly less effective rise.

The roasted red pepper sauce is perfect for meal prep; allow it to cool, then store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months for quick dinners later.

Variations and Topping Ideas for No-Yeast Pizza

• Spice it up: Add a pinch of cayenne pepper or red pepper flakes to the sauce ingredients before blending for extra heat.
• Protein options: While the sauce is delicious on its own, try adding cooked chicken or a crumbled Italian sausage.
• Vegetable variations: Use sautéed mushrooms, caramelized onions, or artichoke hearts. For a fresh finish, add arugula or baby spinach after baking.
• Cheese swaps: Substitute part or all of the mozzarella with provolone for a sharper flavor, or add a sprinkle of grated Parmesan for a salty finish.

FAQs

What makes this dough rise without yeast?

This easy pizza dough recipe no yeast uses baking powder. When baking powder reacts with a liquid (warm water in this case) and heat from the oven, it creates carbon dioxide gas bubbles, which cause the dough to expand and become fluffy, similar to how yeast works, but much faster.

Can I freeze this no-yeast pizza dough?

No, freezing this dough is not recommended. Unlike yeast-leavened doughs that can be frozen, the leavening agent (baking powder) activates immediately and loses its effectiveness when frozen and thawed. For best results, make and bake this dough fresh or within 24 hours of mixing.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but you may need to add slightly more liquid, as whole wheat absorbs more water than all-purpose flour. Start by adding 1 tablespoon of extra warm water and knead for the full 7 minutes to develop enough gluten structure. The final crust will be denser and heartier.

What if my dough is sticky or hard to roll out?

If the dough is sticky after kneading, incorporate a little extra flour (1 tablespoon at a time) until it reaches a smooth, non-sticky consistency. If the dough snaps back when you roll it, let it rest for 5-10 minutes under a cloth to let the gluten relax before rolling again. I find resting the dough for 10 minutes helps me avoid tearing a hole in it when rolling.

How do I get a crispy crust with this no-yeast recipe?

The key to a crispy crust with any no-yeast recipe is a hot oven and a hot surface. Make sure your oven preheats completely to 220°C (425°F) and place the baking sheet inside while preheating. Brushing the edges with olive oil also promotes browning and crispness.

Why roast the peppers instead of blending them raw?

Roasting caramelizes the natural sugars in the red peppers, giving them a rich, deep flavor and sweetness that raw peppers lack. This step transforms the sauce from a basic, slightly watery puree into a vibrant, complex-tasting base for a family-friendly meal.

Conclusion

This easy pizza dough recipe no yeast proves that great homemade pizza doesn’t require hours of preparation. With a quick kneading process and a flavorful, smoky sauce, you can create a satisfying meal that rivals your favorite pizzeria, all on a busy weeknight. Try making this speedy pizza for dinner this week, and don’t forget to save the recipe on Pinterest for future last-minute cravings.

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