This no yeast pizza dough is a super easy pizza crust recipe. No yeast, no kneading, no rolling. I call it emergency pizza dough but it’s also known as crazy crust pizza. It uses a liquid batter that is great for thin-crust pizza. The dough is ready in just a few minutes for easy, homemade pizza night.

I have been on a search for a really easy, no yeast pizza dough recipe. I do have a 2 ingredient pizza dough I use often, but the dough recipe I’m sharing today is even easier because it’s a from-scratch dough but there is no kneading or rolling involved.

Crazy Crust Pizza

This type of pizza crust is often called crazy crust because it’s so simple. Even though it’s simple it still tastes great.

The dough only requires about 5-10 minutes of prep time and then it’s ready to go in the oven to bake.
We’ve had homemade pizza night 3 times already this month thanks to this super easy pizza crust.
Yes, you only need 5 ingredients for this dough to come together. I had my doubts when I first tried it. But it totally works.
The pizza dough bakes up nice and thin, with crispy edges and a soft, chewy center. It basically tastes like thin-crust pizza crust and you can add your favorite meat, cheese, and veggie toppings.

Ingredients

All-purpose flour
Salt
Italian Seasoning
Eggs
Milk

It did take me a few trials to figure out how best to make this pizza, so I want to share them with you so you can get it right on the first try.

The original recipe I used calls for a 10 x 15” baking sheet/pan which I do not own. If you make a lot of sheet cakes, you may own this size pan and you can use it. But instead, I used my standard cookie sheet which is a bit bigger in size. You won’t have enough batter to spread all the way to the edges, so I left about 1/2 inch from the edges of the pan and the dough batter stayed in place and didn’t overspread during baking.
It is very important that you put on a layer of topping before the crust bakes. This is because the crust will puff and bubble up as it bakes. The weight of the toppings will prevent it from over puffing (you will still get some puffing but after you add on the sauce and cheese, it all gets weighed down.) You do not want to wait to add all the toppings at the end. I recommend adding a lot of raw meat toppings and vegetables that will take longer to cook in this bottom layer and reserving toppings that cook fairly quickly for the second bake.
This recipe works best with a lot of toppings because the toppings will prevent the pizza crust from being too puffy. If you like minimal toppings, it can still work, but your pizza won’t look quite as nice.

Toppings

As I mentioned, this pizza works best with quite a few toppings. Here are some combinations you might like to try – for all of these you can use tomato-based pizza sauce and cheese.

Supreme Pizza: crumbled Italian sausage, pepperoni, bell peppers, olives, and mushrooms.
Hawaiian: pineapple chunks, Canadian bacon, red onions.
Bacon cheeseburger: crumbled cooked hamburger, crispy chopped bacon, sliced red onions, cheddar cheese and mozzarella cheese.
Sausage mushroom: cooked and crumbled Italian sausage, sliced mushrooms, and fresh parsley.
Margherita: sliced fresh mozzarella, sliced tomatoes, and chopped fresh basil.

For many of these combinations, you can also sprinkle dried herbs, fresh herbs, or red pepper flakes over the top for extra flavor.

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Recipe now updated with video.