A tasty, quick pizza crust that uses no yeast.

Missy
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour, baking powder, and salt together in a bowl; stir in milk and olive oil until a soft dough forms. Turn dough onto a lightly floured surface and knead 10 times. Shape dough into a ball. Cover dough with an inverted bowl and let sit for 10 minutes.

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  • Roll dough into a 12-inch circle on a baking sheet.

Cook's Notes:

For dry dough, add a little more milk.

Tips

Bake crust bake in an oven at 400 degrees F (200 degrees C) for 8 minutes. Top crust with your favorite toppings and bake until light golden brown, 15 to 20 minutes.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

112.3 calories; 2.8 g protein; 16.9 g carbohydrates; 0.3 mg cholesterol; 215.8 mg sodium. Full Nutrition

Reviews (335)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/29/2015
Keeper! Very good! After mixing up the dough, I let it rest wrapped in sprayed plastic wrap. The dough rolled out so nice, I was able to roll it very thin, next time I would roll even thinner. I heated the oven and a pizza stone to 450 for 30 minutes while making up the dough. I placed the rolled out dough on parchment paper, did not pre-bake and topped with sauce, cheese and pepperoni. Baked for 10 minutes at 450. This made one pizza, that was inhaled - next time I will double or triple the recipe. Thanks for this quick and easy recipe. Read More
(127)

Most helpful critical review

Rating: 3 stars
10/28/2015
This is great for making pizza dough on a busy weeknight because it is so effortless. It rolls out easily, and makes a good crust. I doubled the recipe, added a clove of garlic and about a tablespoon of fresh oregano. Without the added flavoring, this would have been a very bland crust. Read More
(100)
419 Ratings
  • 5 star values: 283
  • 4 star values: 92
  • 3 star values: 28
  • 2 star values: 6
  • 1 star values: 10
Rating: 5 stars
09/29/2015
Keeper! Very good! After mixing up the dough, I let it rest wrapped in sprayed plastic wrap. The dough rolled out so nice, I was able to roll it very thin, next time I would roll even thinner. I heated the oven and a pizza stone to 450 for 30 minutes while making up the dough. I placed the rolled out dough on parchment paper, did not pre-bake and topped with sauce, cheese and pepperoni. Baked for 10 minutes at 450. This made one pizza, that was inhaled - next time I will double or triple the recipe. Thanks for this quick and easy recipe. Read More
(127)
Rating: 5 stars
09/29/2015
Keeper! Very good! After mixing up the dough, I let it rest wrapped in sprayed plastic wrap. The dough rolled out so nice, I was able to roll it very thin, next time I would roll even thinner. I heated the oven and a pizza stone to 450 for 30 minutes while making up the dough. I placed the rolled out dough on parchment paper, did not pre-bake and topped with sauce, cheese and pepperoni. Baked for 10 minutes at 450. This made one pizza, that was inhaled - next time I will double or triple the recipe. Thanks for this quick and easy recipe. Read More
(127)
Rating: 3 stars
10/28/2015
This is great for making pizza dough on a busy weeknight because it is so effortless. It rolls out easily, and makes a good crust. I doubled the recipe, added a clove of garlic and about a tablespoon of fresh oregano. Without the added flavoring, this would have been a very bland crust. Read More
(100)
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Rating: 5 stars
12/05/2015
I have a 2 year old running about so time and ease are necessary. This recipe was very easy and fast. It was also fun for my 2 year old as she got to add the toppings she wanted. While she waited for her pizza I had taken a little dough and rolled it out. I then spread some softened butter and topped with cinnamon and brown sugar. Baked for 10 minutes. It was a hit. Read More
(88)
Rating: 5 stars
10/31/2015
I really like this recipe. I usually double the ingredients and add black pepper, Italian seasoning, and garlic powder. The bowl over the dough for ten minutes is a crucial step (I used to always refrigerate the dough before flattening it onto the pan, which gave me trouble.) Last night I made a pizza using the bowl method and my dough was the perfect consistency and easy to flatten and shape. I was really happy! Read More
(45)
Rating: 3 stars
12/08/2016
I am in the business of trying out recipes to make my pizza from scratch. I tried this for the first time tonight and even though it was easy to make, the texture after baking is more like a thin, soft baking powder biscuit. The flavor was more along that line, also. I'll keep looking for another easy recipe with a chewier crust. Read More
(35)
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Rating: 4 stars
11/22/2017
Nothing is as good as a yeast crust pizza, but this was a delicious alternative. I followed the recipe as is, only I added 1/2 tbs (approx) of Italian seasoning to the dough. The dough was pliable and easy to work with. I rolled between 2 sheets of parchment paper, pricked dough and baked for 8 minutes. Then I brushed on olive oil, added toppings and baked 8 minutes more at 400°. I baked directly on the parchment. Will make again when I’m in a time crunch or when I think I have yeast...and I don’t! Read More
(23)
Rating: 5 stars
01/20/2016
The only thing we changed up is the amount of olive oil. We used a dash of olive oil, and mixed it with the remaining amount of melted coconut oil (so it wouldn't turn solid quickly), for healthier fats. We also used stone-ground whole wheat pastry flour. It was delicious! I'm so happy I can finally eat pizza now, since finding out I can't eat yeast!! Yum! Read More
(19)
Rating: 5 stars
08/27/2017
This was amazing. Thin and crispy and incredibly easy, I'm 14 and this was quick and simple for me to make by myself! Read More
(19)
Rating: 5 stars
08/26/2015
Used because we ran out of yeast, worked very well for calzones! Read More
(18)