No Yeast Pizza Crust. This no-yeast pizza crust recipe is quick and easy to make without the long hours of letting the dough rise and is perfect for a weeknight meal. 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.

This is a simple no yeast pizza dough recipe for when your short on time and don't want to wait for the dough to rise. I had quit making homemade pizza years ago when my kids were preschoolers. I tried this recipe with my younger son who is now in high school. You can cook No Yeast Pizza Crust using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of No Yeast Pizza Crust

1. It's 1 1/3 cups of flour.
2. You need 1 tsp of baking powder.
3. Prepare 1/2 tsp of salt.
4. It's 1 tsp of garlic powder.
5. It's 1/2 tsp of ground oregano.
6. You need 1/2 cup of milk.
7. You need 2 tbsp of olive oil.
8. It's of ground cornmeal.

No yeast pizza dough from scratch, so that you can enjoy your favorite homemade pizza crust without waiting. Of course nothing beats pizza crust made with yeast, but in case of an emergency the quick and easy pizza dough will come handy. No-Yeast Pizza Crust. "A tasty, quick pizza crust that uses no yeast.". How To Prepare No-Yeast Pizza Crust.

No Yeast Pizza Crust step by step

1. Mix flour, baking powder, salt, garlic powder, and oregano in a bowl..
2. Mix milk and olive oil until a dough forms..
3. Turn out on a lightly floured surface and knead well. Let stand for 10 minutes..
4. Roll flat and put into a pizza pan lightly sprinkled with cornmeal. Bake for 8 minutes at 200°C (400°F).
5. Top with favourite toppings and bake for 15-20 more minutes until done..

Mix all ingredients together until you form a good dough. Dust your hands in flour and knead the dough until it becomes smooth and elastic. Take a rolling pin to it and make it as thin or as thick as you like. Hint: it makes a great thin crust. The crust wasn't as light as those made with yeast, but it had a nice chewiness to it with just the faintest hint of beer flavor, and it crisped up perfectly in the oven, both on the baking sheet and on the steel.