Pizza Dough With Baking Powder

Updated on February 14, 2020
Joe Macho profile image

Zach's writing ranges from matters of gardening, cooking, aquariums, and fish to more niche topics like coin collecting.

The next best option to yeast-based pizza dough is pizza dough with baking powder.
The next best option to yeast-based pizza dough is pizza dough with baking powder. | Source

Yeast-based pizza dough is by far the best, but not everyone can eat it and not everyone has a stash of yeast on hand at all times. So what's the next option if you're in the mood for pizza? Well, I've found that my second favorite leavening agent, baking powder, works quite well as a substitute.

The dough is easy to work with and bakes up nicely to retain a crusty texture and light flavor. Those who need a meal quickly will also benefit from the dough's lack of need to rest before using it. This pizza dough with baking powder whips up quick and bakes easily to perfection!

pizza dough
pizza dough

Cook Time

Prep time: 10 min
Ready in: 10 min
Yields: Dough for one large pizza.


  • 1 3/4 cups flour
  • 1/4 cup olive oil
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup water

Rolled Pizza Dough
Rolled Pizza Dough
Lined Pizza Pan
Lined Pizza Pan


  1. Sift flour, baking powder and salt into a large bowl.
  2. Add olive oil to the flour mixture. With a fork, mash in the oil until a crumbly mixture forms.
  3. Pour in water slowly. Constantly mix in water until a dough ball forms and no flour is left clinging to the bowl.
  4. Move the dough ball to a well-floured surface and knead for 2-3 minutes.
  5. On the same surface, roll out the dough with a rolling pin. Always roll from the center outward and make sure to flip the dough to achieve a circle shape. Roll it out as close to the size of the pan you plan to bake the dough on.
  6. Lightly grease a pizza pan and transfer the dough onto it. Pull the dough to the edge of the pan.
  7. With a fork, poke all around the dough. This process will eliminate any bubbles that may occur when baking.
  8. At this point, the dough is ready for sauce and toppings.
  9. If you plan to make the pizza later, cover and store the dough in the refrigerator until you're ready to use it.

adding cheese for a stuffed crust
adding cheese for a stuffed crust

For a Stuffed-Crust Pizza

I'll admit, I normally don't like pizza crusts unless there is some incentive to eat them. What better incentive is there than cheese? Follow these easy steps to have a cheesy stuffed-crust pizza:

  1. Roll your dough so that it is just a little larger than the pizza pan you plan to use.
  2. Line the edge of the pan with the cheese of your choosing.
  3. Fold the dough over and seal well.

pizza dough
pizza dough

Simple and tasty! From this point forward, all you'll have to do is add sauce, cheese, and your favorite toppings. To achieve a golden crust of perfection, bake your pizza at 500F for 12-13 minutes. With this dough, you'll be saying, "Who needs yeast anyway?". Thank you for reading my pizza dough with baking powder recipe. I hope that you enjoy it!

Rate This Pizza Dough!

3.4 stars from 393 ratings of Pizza Dough w/ Baking Powder


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    • profile image


      4 months ago

      For anyone who adds the toppings on before putting the pizza in, it will take longer than 12-13 minutes. To avoid waiting longer, wait about 5-8 minutes and take out the pizza (by this time your pizza should be slightly firm), add your toppings and pop the pizza in and wait for the remainder of the time.

    • profile image


      7 months ago

      Toooooo salty and 500 degrees it wasn’t cooked i tried it didn’t even wanna eat it

    • profile image


      9 months ago

      I don't know what you were on but even at 500 degrees , I still had to back it for a half an hour.

    • profile image


      10 months ago

      I just made one BIG biscuit! Thanks

    • profile image


      12 months ago

      Tatsed alright but that a lil too much salt mind you we are putting cheese on it. Dough came out like a biscuit and crumbly. For some reason i had some seeds in my flor that made it even worse that's my uncle doing. BUT let it cool down but it's not the same like how we usually have it.

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      17 months ago

      Too much salt. Totally ruined the pizza...the base is like a buiscut

    • profile image

      Nandini jana 

      2 years ago

      it's very helpful because i have no yeast

    • profile image


      2 years ago

      I am grateful to you for this recipe. Tudah Rbah (thank you very much). Before I leave, the Name of the Creator is Hayah. Also, we are to do the 7 appointed times, as written in Leviticus 23, but no more animal sacrifices, following the sacrifice of the Messiah. HaLLUYaH.

    • profile image

      Jill Smith 

      2 years ago

      Using this recipe I. made a breakfast pizza. Wrapped half the dough in plastic wrap, threw it in the fridge. A couple days later made about a dozen wonderful little fried apple pies. I do prefer a yeast dough for pizza crust but this recipe is a keeper.

    • profile image

      Natalie Mulenga 

      3 years ago

      I tried it and it was amazing. Thanx

    • Joe Macho profile imageAUTHOR


      6 years ago from Colorado

      Kim - Compared to a yeast dough, the baking powder pizza crust is a bit harder and definitely more dense.

    • Joe Macho profile imageAUTHOR


      8 years ago from Colorado

      RTalloni - Thanks for stopping by, I appreciate your feedback. I hope you enjoy.

      Moon Daisy - Yes, most definitely I would imagine that you would be able to make this with wheat-free flour. Thank you for your comment.

    • Moon Daisy profile image

      Moon Daisy 

      8 years ago from London

      That looks great, thanks! I'm going to try it with a wheat-free flour. Think that should work just fine too.

    • profile image


      8 years ago

      Love the sounds of this recipe--thanks! Looking forward to trying it soon.

    • Joe Macho profile imageAUTHOR


      8 years ago from Colorado

      @Livelonger - Ah, you hit the nail right on the head. Yes the dough does produce a more "cracker-like" crust. I suppose that's the downside of not having yeast. Can't cash in on the complex flavors, but it still is a great alternative.

      @scarytaff - Good ones are what I strive to produce! Thanks for the always kind feedback.

      @simone smith - Ha, you'd be amazed at the things you can still make in a pinch! I'm by far not the original creator of the stuffed crust, but I am a huge fan. I just had to pass it along.

      @Derdriu - Right on! You sure are welcome for the recipe. I've been reading a lot of recipes on here from authors that have allergies to yeast, etc. Thought it would be a good idea to post something for those who are limited to a yeast-less diet.

    • profile image


      8 years ago

      Joe Macho, What an easy, quick, tasty alternative to yeast-rising pizza dough! It gives a different taste, but remains a delicious base to pizza ingredients.

      Thank you for sharing, etc.,


    • Simone Smith profile image

      Simone Haruko Smith 

      8 years ago from San Francisco

      Wow, I didn't even know it was possible to make pizza crust without yeast. This is pretty cool! And I LOVE the idea of stuffing the crust with cheese..... I want to try this!

    • scarytaff profile image

      Derek James 

      8 years ago from South Wales

      This is a good one Joe. I love the crust. Thanks for the recipe.

    • livelonger profile image

      Jason Menayan 

      8 years ago from San Francisco

      Does it end up tasting more "crackery" than "bready" because of the lack of yeast? Sounds like a great option for people who don't want to wait for a crust to rise, either.


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