Don’t spend hours making pizza dough and try this easy vegan no-yeast pizza dough recipe for a quick pizza fix! Yeast-free Vegan Pizza Dough from scratch made out simple ingredients! Jump to Recipe
Pizza lovers, this vegan no yeast pizza dough recipe is for you!
Home is where the pizza is, right? I LOVE me a slice of pizza and there are already all kinds of pizza recipes on the blog. Classic ones like Margherita, and pretty special ones such as BBQ Sweet Potato, some with regular crusts, some with tortilla crust or gluten-free crusts. Today, we add my new favorite quick fix for all those spontaneous pizza cravings! Yeast-free crust!
Those of you who love homemade pizza as much as I do know that yeasted dough can take time and that’s why I created this quick Vegan Pizza Dough Recipe that uses NO yeast! Ain’t nobody got time for that dough to rise until doubled in size, right? Especially in winter, when it takes hours.
This is a great dough to get you in the kitchen with friends, your kids, and family making pizza from scratch. I guarantee you that you will get this into the oven in 15 minutes flat!
How do you make pizza dough from scratch without yeast?
You would think that yeast is the one ingredient any pizza dough needs the most as it is the primary leavening agent, meaning it’s what causes the pizza dough to rise
But is yeast necessary for pizza dough? I guess it depends on your expectation and cultural background. Ask any Italian and they would tell you that it is “imposibile” to skip the yeast.
However, I find I can use a blend of baking soda and baking powder instead of yeast for this vegan pizza dough recipe and get a result that is not only 100 % “delizioso” but also stupid easy.
While yeast provides nice flavor it is not necessary to create a delicious homemade vegan pizza. The recipe can be made and the whole pizza can be baked in a fraction of the time it takes to make traditional yeasted pizza dough.
This is a great easy weeknight dinner recipe to make with the kids as it really is foolproof. This is something any baker of any level of experience can make.
Ingredients for making Yeast-free Pizza Dough:
- non-dairy milk, such as almond soy or light coconut
- vinegar – reacts with the baking powder and help to raise the dough without yeast
- extra virgin olive oil – use the good stuff to add a wonderful Mediterranean flavor
- all-purpose flour – for health reasons, you could try making this pizza dough recipe with whole wheat flour but it will crisp up more and be a bit more like a flatbread or chapati pizza.
- baking powder and baking soda – The dough’s raising agents, which activate once you add the water, so there is no waiting around for proofing dough
- dried oregano and salt as seasonings
Tips and Substitutions:
- For super crispy edges, brush olive oil on the crust before baking. I like to use leftover oil from any marinated veggies like olives, bell peppers, or artichokes for this one because it adds more flavoring.
- Add any dry fresh herb into your dough for extra flavor.
- I like to bake the dough on parchment paper because it keeps the dough softer and prevents it from getting too hard.
- Forgot to add spices to the dough? Another way to add flavor to the crust is to brush it with garlic oil or herb oil before and/or after baking.
- The baked pizza can be stored in the fridge for up to 3 days and you can freeze the unbaked pizza as well as the baked pizza for up to a month.
Warm the water and nondairy milk until lukewarm, mix in the extra virgin olive oil and vinegar.
In another bowl mix in rest of the dried ingredients, until they are well combined Add the dry ingredients to the wet bowl and mix.
Press and mix or use your hands to lightly knead. Depending on the non-dairy milk and the flour used you might need a tsp or so more water to get the dough together. As soon as the dough forms, bring it together and cover the bowl and let it sit for half an hour.
Remove the dough from the bowl and spread it using a rolling pin or hands on a parchment-lined baking sheet. Use flour if the dough is sticky to help spread.
Put your favorite pizza sauce on top, veggies and vegan cheese or other toppings of choice.
Bake at 425F (220C) for 16-18 minutes depending on the size of the pizza and thickness of the crust.
Broil for half a minute to brown if needed and then take the pizza out of the oven, let it sit for a minute and slice and serve.
Topping ideas for making Vegan No-Yeast Pizza:
- sautéed mushrooms
- vegan Parmesan cheese or any of these homemade vegan cheeses
- fresh herbs
- arugula
- tomato sauce
- kalamata olives
- pineapple
- onions
- bell peppers
- corn, black beans or chickpeas
More Pizza Recipes from the blog:
- Pizza with Chipotle Red Lentil Tomato sauce and Vegan Ricotta
- Sriracha BBQ Tofu Pizza with Vegan Pepperjack
- Deep dish Black-eyed Pea Pizza
- Buffalo Chickpea Pizza with Celery Ranch Dressing.
No Yeast Pizza Dough - Vegan
Ingredients
- 1/4 cup (60 ml) non-dairy milk such as almond soy or light coconut
- 1/4 cup (60 ml) water
- 1/2 tsp vinegar , white vinegar or apple cider vinegar
- 2 tsp extra virgin olive oil
- 1 1/2 cup (190 g) flour , I use unbleached all purpose
- 1/3 tsp salt
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp oregano
Instructions
- Warm the water and non-dairy milk until lukewarm, mix in the extra virgin olive oil and vinegar
- In another bowl mix in rest of the dried ingredients, until they are well combined
- Add the dried ingredients to the wet bowl and mix
- Press and mix or use your hands to lightly knead. Depending on the nondairy milk and the flour used, you might need a tsp or so more water to get the dough together. As soon as the dough forms, bring it together and cover the bowl and let it sit for half an hour.(15 Mins if near a warm oven)
- Remove the dough from the bowl and spread it using a rolling pin or hands on a parchment lined baking sheet. use flour if dough is sticky to help spread. Use hands or roll it out.
- Put your favorite pizza sauce on top, veggies and vegan cheese or other toppings of choice.
- Bake at 425F (220C) for 16-18 minutes depending on the size of the pizza and thickness of the crust.
- Broil for half a minute to brown if needed and then take the pizza out of the oven, let it sit for a minute and slice and serve.
Video
Notes
- for gf crusts and gf yeast free crusts see my gluten-free crusts
- for super crispy edges, brush olive oil on the crust before baking. You use leftover oil from marinated olives, canned peppers, or artichokes for this one because it adds even more flavoring.
- Add any dry fresh herb into your dough for extra flavor.
- I like to bake the dough on parchment paper because it keeps the dough softer and prevents it from getting too hard.
- Forgot to add spices to the dough? Another way to add flavor to the crust is to brush it with garlic oil or herb oil before and/or after baking.
- Store: The baked pizza can be stored in the fridge for up to 3 days and you can freeze the unbaked (rolled out) pizza as well as the baked pizza for up to a month.
- The calories do not include any toppings - 1/2 pizza crust adds up to 393 cal, 783 cal for the whole pizza without any toppings.
Nutrition
Richa, can you please, please, pretty please come up with a good recipe for a vegan pepperoni? I tried a tofu one recently, but the texture didn’t cut it. You always come up with the best recipes, so I’m hoping you’ll come through with one. Thank you!
This recipe is awesome! It makes thigns much easier!! Thank you!!!
❤️❤️
Thanks for your recipe! May I know what’s the best way to defrost the (rolled out) frozen dough?
freeze the unbaked (rolled out) pizza *TO THAW* make sure that you cover with plastic wrap and let it sit overnight IN THE FRIDGE.. It will thaw AND go through a short second rise at the same time. Bring the dough to room temperature (30-60 minutes) before topping and baking.
thank you! i didnt see this msg in time, so what i did was to put it in the fridge in the morning for 1-2 hours, and then on the counter for another 1-2 hours before topping and baking. worked well! thanks a lot for a great recipe 🙂
Love this recipe! We use this recipe every week for pizza night.
sounds fun
My go to for the best and easiest vegan yeast free pizza dough xx
Made it so many times!!! So good!!!
So glad to hear! Thanks for stopping by!
I haven’t before left a comment on a recipe blog but holy cr#p this recipe was amazing. Stupid-easy, as you said, and my kids devoured it like they never do with anything! THEY EVEN ATE THE CRUSTS, and it was the easiest thing in the world. Wow.
welcome to the club!! Thank you kindly. that’s awesome to hear 🙂
Thank you! Thank you! Thank you! The BEST vegan pizza recipe ever. I made it with 1/2 spelt flour and 1/2 organic whole wheat flour. My friend loved it and asked me to make another one this week when I made it for the first time last week, lol. Anyway, again thank you.
Clarification: 1 1/2 cups asked in recipe was altered to 3/4 c spelt flour and 3/4 organic whole wheat flour.
thank you for the info and review! that’s great
Hello – this looks so good and easy! I will make this later! Can this dough be used for your black eyed pea deep dish pizza by any chance?
Yes. Add a tablespoon of semolina or use half wheat half all purpose so that the dough is sturdier
Great recipe. I used homemade oat milk and apple cider vinegar.
homemade oat milk – nice! thank you Bri.
I love this recipe and use it all the time!! Can I make the dough and leave it in the fridge for a couple days before I use it?
Store: The baked pizza can be stored in the fridge for up to 3 days and you can freeze the unbaked (rolled out) pizza as well as the baked pizza for up to a month. ( & other handy tips I wrote in Notes Section)
I love this dough it turned out really good
I’m glad to hear it, thank you
This worked pretty well even on the first try! I used almond mik and did need the extra teaspoon of water to get the dough to come together. I used 1 c unbleached ap flour and 1/2 c whole wheat flour. It has more of a biscuit-like texture than regular pizza crust with yeast, but it was tasty and much easier and faster than yeast dough. I think I need to adjust the temperature down just a bit next time since I’m using a toaster oven (with a bake function). Thanks for a nice shortcut dough!
I would like to try this recipe. Will wheat flour work for this recipe?
thnaks for your question ! this would work well Tomato Garlic Coconut Mozzarella on 100% Whole Wheat crust Pizza. vegan recipe. or you could use or 1cup AP and 1/2 cup whole wheat for this one. (but not 100% for this recipe)
This recipe is sooo good!!! First attempt ever making pizza and I’ve now made 3 pizzas and my favorite part is the dough 🙂 I add extra spices and brush the crust with garlic oil and it is the best!! Going to attempt to make breadsticks since I like it so much. Best part-it’s incredibly easy to make 🙂 Thank you for sharing this recipe which has now become a staple in my home 🙂
3 pizzas! wow that’s amazing – the flavoured oil & spices sound extra delish! great snack idea; thank you
How big does this wind up being? I just have a toaster oven (it has regular and convection settings), so my pan is only about 12″ square. If I roll the dough out to that size, would it be too thick i.e would the cooking time need adjustment?
Should be fine
How many pizzas does this recipe make?
One
I made this recipe for the first time 2 days ago and now have made 5 so far for my family who is going through it every day. It’s a great recipe! the taste is fantastic! After storing the pizza (upon cooking) in the refrigerator, the dough doesn’t get hard, or brittle. It’s easy to chew through, yet keeps it’s form for a thin crust pizza, and I pile high the toppings, and it still doesn’t break. I used “pizza flour by Hayden Flour Mills, which happened to be a mixture of 3 different flours with a good fiber to carb profile. It’s local to Arizona but it was the perfect flour to use. Also I really liked the suggestion of using baking parchment paper as I rolled out the dough, then layered it was sauce and toppings and then dragged it onto a cookie sheet for 18 minutes and 20 minutes if I piled it too high with toppings. Absolutely perfect every time it came out of the oven. Once again, a keeper for many pizzas to come! Thank you Richa! Beautiful recipes as always.
I quite like your blog Richa…have come across it for a few times since I turned Vegan.
Thank you, I’m so glad you are here again! 🙂
would This still work if I used GF flour?
No direct subs don’t work. I already have a yeast free gf crust linked on the post. https://www.veganricha.com/?s=gluten+free+pizza
Use that recipe
Hi Richa, would regular atta work?
Yes. You will need a few tbsp lesss
So easy. So delicious. I’ve made it twice, so far. I’ve shared your recipe with a couple of friends who were impressed with my pizza pictures. Thanks for this recipe!
This turned out to be a great and easy lunch with the kids.
I’m so glad you all enjoyed it!
Really good! This dough was much easier to work with than other no yeast dough recipes.
Thanks!
Can this be made with whole wheat flour?
Tomato Garlic Coconut Mozzarella on 100% Whole Wheat crust Pizza. vegan recipe. this or this would work well 12 Healthy Vegan Pizzas: 12 crusts, 5 glutenfree, 3 cheeses. Round up.. or 1cup AP and 1/2 cup whole wheat for this one.
I made this today. The dough was easy to make! I added Italian herbs to it. I brushed the edges with truffle oil, garlic and parmesan cheese. Topped it with a delicious assortment of sauteed veggies. Definitely will use this recipe over and over again. Thank you!
Great
O. M. G.!! Richa, how much do I love you!! I just made this pizza crust and it is AMAZING!! I’ve been waiting for a good, no yeast, no rise (well, almost – 1/2 hour rest – pfft) and this dough is soooo delicious. I used 1 cup AP flour and 1/2 cup whole wheat. And, it made a whole cookie sheet sized pizza (I like a really thin crust)!! Seriously, I can’t thank you enough and I will making this time and time again; thank you!!!!
Can we use water instead of milk?
yes just double the water
The Force is With Me for supper tonight while I watch the Star Wars movies on Disney+.
I just took my pizza out of the oven and will soon be enjoying it.
Thanks so much for this easy, delightful pizza dough recipe. I wish I could share my photo with you – it looks absolutely delicious and wonderful!
Do. Or Do Not. There is no try. Yoda would totally approve!!
Hi Richa
This looks amazing and I will try it today. I have flour.
I was just speaking with our son – who loves to make his own pizza dough and of course – during Covid 19 – yeast is a luxury – so finding your recipe is a GIFT – thank you.
I spoke with my son and told him I would forward your recipe and he just said he went to the grocery store in Toronto – and now can’t get flour either. Do you think oat flour would be okay in you recipe?
Take care Richa
Oat flour won’t work as it’s Glutenfree. Try my Glutenfree crusts that are linked witb oat flour
This looks amazing, thanks for sharing. You’re cheese looks like it melts really well, what vegan cheese did you use?
Daiya mozzarella
Can baking soda be replaced by more baking powder?? I ran out of baking soda!
no, they work together and both are necessary for this recipe.
what size should the dough be rolled to-8 inches?
You can shape it to anywhere between 9 and 14 inches depending on your preference of thickness. Thinner will be larger
Great reciepe
Would aquafaba work instead of oil?
The dough will still dry out esp edges. You can try it.
Can this be made oil-free and still turn out?
Try my Oilfree yeasted dough. https://www.veganricha.com/recipe-pages/basic-vegan-pizza-dough-oil-free/
Without oil the baking powder version will dry out a lot
Thank you so much for this recipe. Have you tried it with white whole wheat flour? Will I need to make adjustments?
Same question here?
You can use white whieat flour. The crust will tend to dry out more. So add a bit more oil and keep the dough soft and moist
This looks great! Can I double it and freeze half the dough for later, or should it be cooked right away?
Absolutely – just make sure that you let it rise first in its own bowl for half an hour.
It’s easier to spread the dough and freeze, then You don’t to wait for thawing and struggle with rolling it out.
Thanks for making it yeast-free! (I am fiercely allergic!)
This is awesome!I was hunting for Yeast for the dough this coronavirus season but the search stops now!
wow,its amazing…which flour u used?
All purpose
I am so excited to make this tomorrow! We’ve been craving pizza but don’t have yeast — so perfect timing!!!
Ok, we just made this and it was Great!! First time making pizza at home and this will now be our go-to recipe. Thanks!