No Yeast Thin Crispy Pizza Crust Recipe

Thin crispy pizza crust that is easy to make and does not need yeast. No rising time and it takes about 40 minutes to make this recipe from start to finish.

My kids love pizza and I try different recipes for them. This recipe for thin crispy pizza crust is made without yeast and is leavened only with a small amount of baking powder. It takes about 40 minutes from start to finish to make this pizza.

Recipe is adapted from Food Network magazine. It is a very easy to make recipe that needs no yeast and no rising time. It’s like a giant roti (Indian flatbread), topped with cheese and then baked into a pizza.

As a family, we prefer thin crust pizza to thick and deep dish. We like to enjoy the cheese and the yummy toppings and not the bread like crust. So this recipe is just perfect for us.

Pizza without yeast

Traditionally yeast is one of the required ingredients to make any pizza recipe. It helps to make a soft, bread-like crust. But it needs time and patience for the dough to rise. And sometimes you want that pizza right away.

No time, no yeast, love thin crust – then this is the recipe for you. Baking powder is used as the leavener that helps in making a delicious flatbread with crispy texture. And it needs only 15 minutes of resting time.

Ingredients

As with any pizza, flour is the main ingredient in this recipe. You can use all-purpose flour, but I add whole-wheat flour in 50:50 ratio just to make it a little guilt free.

You can also use spelt, buckwheat, teff or any other whole grain flour along with all-purpose flour. But I suggest to make the recipe with ¼ cup and depending on how you like the texture, slowly increase the flour quantity in your subsequent trials.

Baking powder keeps the dough soft and helps in bake the flatbread that is thin and crispy.

Other ingredients you need are:

• Salt
• Extra virgin Olive oil
• Water
• Choice of toppings

Instructions:

This is one of the simplest and easiest pizza recipes that you will ever try. Making the dough is the only time consuming part and it hardly takes 5 minutes.

Start with preheating the oven to 450°F. Place a pizza stone or an inverted baking sheet on the lowest rack. You want the oven to be nice and hot, ready to bake.

Next make the dough: Combine flour, baking powder, salt, olive oil and water in a large bowl. Mix and knead for 2~3 minutes to form a shaggy dough.

Divide the dough in half and shape each half into a flat disk. Place the disks in the bowl, cover and let rest in a warm place for 15 minutes.

When ready to roll the pizza, take 2 large sheets of parchment and spray them with cooking spray.

Place one of the dough discs between the greased parchment papers. Roll into a 12~14-inch round thin crust that is about ⅛-inch thick. It does not have to be a perfect circle.

Remove the top parchment and transfer the dough with the bottom parchment onto a pizza peel. Top with your choice of toppings, I used tomato sauce, grated mozzarella cheese and half pizza with broccoli.

Slide the pizza onto the hot stone or baking sheet. Bake until crust is crisp and golden brown and the cheese is bubbling, about 8~10 minutes.

Transfer to a cutting board, cool 1~2 minutes before slicing. Repeat with the second pizza.

Tips

• Add up to 1 cup of whole-wheat flour to the dough to make it less guilt free.
• You can also use spelt, buckwheat, teff or any other whole grain flour along with all-purpose flour. But I suggest to make the recipe with ¼ cup and depending on how you like the texture, slowly increase the flour quantity in your subsequent trials.
• Toppings can be just about anything. But I found that keeping the toppings light makes it easier to handle this thin crust pizza. So, do not weigh the pizza down – use up to 3 toppings. 

More Flatbread Ideas

Here are a few more flatbread recipes that you might want to try:

• Pletzel – Onion & Poppy seed flatbread
• Saag Pizza – Indian style Spinach Pizza
• California Veggie Pizza on whole-wheat crust
• Lahmacun – Turkish thin crust pizza

No Yeast Thin Crispy Pizza

Thin crispy pizza crust that is easy to make and does not need yeast. No rising time and it takes about 40 minutes to make this recipe from start to finish.

Author: Pavani

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Prep Time: 10 mins

Cook Time: 10 mins

Resting Time:: 15 mins

Total Time: 35 mins

Course: breads

Cuisine: Italian

Servings: 4 servings

Ingredients

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• 2 cups All-purpose flour
• ¾ teaspoon Baking powder
• ¾ teaspoon Salt
• ¾ cup Water
• 3 tablespoons extra virgin olive oil

For Toppings:

• ⅔ cup pizza sauce
• 1½ cups Low-moisture mozzarella cheese, shredded
• 2 ~ 3 tablespoons Parmesan cheese, grated
• 1 cup Broccoli florets, steamed
• ½ cup Corn, fresh or frozen

Instructions

• Preheat the oven to 450°F. Put a pizza stone or an inverted baking sheet on the lowest rack.
• In a large mixing bowl, combine flours, baking powder and salt. Add olive oil and water to make a shaggy, sticky dough.
• Turn it out onto a lightly floured surface and knead into a smooth and elastic ball, about 2~3 minutes.
• Divide the dough in half and shape each half into a flat disk. Place the disks in the bowl, cover and let rest in a warm place for 15 minutes.
• When ready to roll the pizza, take 2 large sheets of parchment and spray them with cooking spray.
• Place one of the dough discs between the greased parchment papers. Roll into a 12~14-inch round disc that is about ⅛-inch thick. It does not have to be a perfect circle.
• Remove the top parchment and transfer the dough with the bottom parchment onto a pizza peel.
• Top with your choice of toppings, I used tomato sauce, grated mozzarella cheese and half pizza with broccoli.
• Spread half of the tomato sauce on the crust and top with the other toppings. Slide the pizza onto the hot stone or baking sheet. Bake until crust is crisp and golden brown and the cheese is bubbling, about 8~10 minutes.
• Transfer to a cutting board, cool 1~2 minutes before slicing. Repeat with the second pizza.

Notes

• Add up to 1 cup of whole-wheat flour to the dough to make it less guilt free.
• You can also use spelt, buckwheat, teff or any other whole grain flour along with all-purpose flour. But I suggest to make the recipe with ¼ cup and depending on how you like the texture, slowly increase the flour quantity in your subsequent trials.
• Toppings can be just about anything. But I found that keeping the toppings light makes it easier to handle the pizza. So, do not weigh the pizza down – use up to 3 toppings. 

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