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. I do have a 2 ingredient no yeast pizza dough I use often, but the dough recipe I’m sharing today is even easier because there is no kneading or rolling involved.
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.
Pizza Crust Ingredients
- Italian Seasoning
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.
How to Make the Crazy Crust
- You add all the ingredients into a large bowl and whisk together until smooth.
- Then pour the liquid batter onto a lined baking sheet, spreading it out as thinly as possible with a spatula.
- Add your raw toppings first, spreading them across the batter.
- Bake for about 20 minutes or until crust is golden.
- Add tomato sauce, cheese and any remaining toppings. Place back into the oven to cook until cheese is melted and toppings are cooked.
Important Cooking Tips
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 inch baking sheet/pan which I do not own. If you a 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 overpuffing (you will still get some puffing but after you add on the sauce and cheese, it all gets weighted 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.
No Yeast Pizza Dough
- 1 cup all purpose flour
- 1/2 tsp salt
- 1 tsp Italian seasoning
- 2 large eggs
- 2/3 cup lowfat milk
- 8 oz crumbled Italian sausage or ground beef
- 16 pepperoni slices
- 1/2 green bell pepper thinly sliced
- 3 mushrooms thinly sliced
- 1 ½ cup pizza sauce
- 1 cup shredded mozzarella cheese
- Preheat oven to 425°F. Line an 18 inch by 12 inch baking pan with parchment paper.
- In a large mixing bowl, add all of the pizza dough ingredients. Whisk until batter is smooth and no longer lumpy.
- Pour batter onto prepared baking pan. Use a spatula to spread out the batter thinly and evenly across the pan, leaving about 1/2 inch edge perimeter around the baking pan where there is no batter.
- Place your sausage/ground beef, peppers, mushrooms and any toppings that are raw on top of the batter. Make sure to evenly spread out and try to have a lot of toppings. The only topping I reserved for the end were the pepperoni since they are already cooked. When the dough bakes, it will puff up. The toppings will weigh down the dough and keep it from puffing up too much.
- Bake for 20 minutes in the middle of your oven or until the crust is a medium brown and crispy around the edges. It is normal for the crust to puff up, especially the sections where there are no toppings. When you add the sauce and cheese and do the second bake, the crust will flatten more.
- Remove crust from oven. Spread pizza sauce evenly across the crust, leaving about 1 inch of the edge of the crust free from pizza sauce. Sprinkle cheese on top and any remaining toppings (this is when you should add cooked toppings like pepperoni). I placed most of my cheese in the gaps between the toppings, but if you like a lot of cheese, you can use more than 1 cup and spread a full layer of cheese over the crust, but it will cover your toppings.
- Place pizza back into the oven and cook for 5-7 minutes or until cheese is melted and toppings are fully cooked. Slice and serve.
- Recipe from Plain Chicken
- The original recipe used a 10 x 15 inch pan, which is the size used for sheet cakes, but is smaller than the standard cookie sheet. I don't have that size pan so I used a standard half sheet cookie sheet which is 12 x 18 inches. The recipe still works, the crust just won't reach fill to the edge of the pan. I don't recommend using a 9 x 13 inch baking pan. This is too small and your dough will end up being thick and more soft and not as crispy.
- Make sure to add a lot of toppings before baking the crust. This will weigh down the crust, otherwise it will bubble and puff up quite a bit if there is no weight. After the first bake, your crust will look uneven from it puffing up where there are no toppings, but once you put on the sauce and cheese, it will weigh down the pizza crust.
- Make sure to bake the crust until medium brown and crispy on the first bake. This will help keep the crust from getting too soft after you add the tomato sauce.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.