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 1/4 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 1/8-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 1/4 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
Ingredients
- 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 1/8-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 1/4 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.
Gayathri Kumar
You are surely making me hungry with all these drool worthy snaps. Thin crust and the cheese filled topping on it looks absolutely divine..
vaishalisabnani
Drooling over this thin crust pizza..love the toppings ..ah can I have a slice ?
Mireille
wow no yeast and only 15 minutes resting – my kind of pizza – the pics look so scrumptious – restaurant quality
sapana
The flatbread pizza without yeast sounds perfect for those sudden pizza cravings. Looks so yummy.
Suma Gandlur
This comes as a quick fix one when those pizza cravings hit. I have never used chickpeas as a pizza toppings.
Erika
Thin pizza crust is my favorite! I have all these ingredients on hand too, so I’m definitely going to give it a try.
Lauren Vavala | Delicious Little Bites
I love how easy this recipe is and the thin crust is the best! My kids love pizza so we make it a couple of times a week.
Sujatha Muralidhar
Oh this looks awesome, I’m searching a reliable no yeast pizza recipe for quite some time. This recipe is tailor-made. Printing it now.
Valerie
We love pizza, and my husband really loves thin crust. Yeast is really hard to find here now so this recipe would be super helpful for folks wanting to make some homemade pizza.
Biana
No yeast, and just a few minutes to make? Sign me up, looking forward to making this pizza soon.
Alison
This pizza was fun to make with the kids. I love sneaking some veggies on top too.
Colleen
I can’t wait to try this with a gluten-free flour blend. It looks really good, and I do love the thin crust.
Swathi
This whole wheat flat bread pizza looks really yum love that it is without the addition of yeast.
radhaaariv
Looks so yummy. OMG i just love pizza. Thank you for sharing thin crispy flatbread pizza without yeast recipe. I will definitely try this at home.