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You are here: Home / Recipes / Basics / Yeast-Free Vegan Pizza Dough #veganpizzaparty

Yeast-Free Vegan Pizza Dough #veganpizzaparty

Published: Aug 22, 2017 Updated: Apr 14, 2019 · This post may contain affiliate links ·

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Yeast-Free Vegan Pizza Dough

Recipe for a yeast-free vegan Pizza Dough from scratch made out of only 5 simple ingredients! No yeast = no wait time = spontaneous pizza! I’ve included my favorite topping ideas below!

Yeast-Free Vegan Pizza Dough

I’ve been wanting to try a yeast-free vegan pizza dough for a long time now and I finally did it! It’s actually super easy and I love that you can skip the rise phase, which you need for traditional pizza doughs. Because no yeast = no rise. Yeah! Helloooo spontaneous pizza!

The Ingredients for Yeast-Free Vegan Pizza Dough

You’ll only need 5 basic ingredients for this simple pizza dough: 

  • all-purpose flour (or make it healthier by mixing spelt flour and all-purpose flour)
  • baking powder
  • salt
  • olive oil
  • water

Sounds easy, right? Well, it is! For super crispy edges, brush olive oil on the crust before baking. I like to use leftover oil from marinated artichokes for this one because it adds more flavoring.

How to make pizza crust without yeast

In the traditional pizza dough, fresh or dried yeast is used for bubbly crusts. But yeast takes at least one hour (even more if the room temperature is cooler) to rise properly and therefore a bit of planning is needed. If you want to skip that, you can choose to make a pizza crust without yeast. Instead of the yeast, we’re using baking powder to add a bit of fluffiness to the crust.

How to make yeast-free pizza dough
Step 1: Combine flour, baking powder, and salt.

How to make yeast-free pizza dough
Step 2: Add olive oil and water.

How to make yeast-free pizza dough
Step 3: Combine with a spoon.

How to make yeast-free pizza dough
Step 4: Knead until it’s a smooth dough. You might have to add a bit more water if it’s too crumbly or a bit more flour if it’s too sticky.

The Toppings

Yeast-Free Vegan Pizza Dough

I’ve put sautéed mushrooms, vegan mozzarella, fresh herbs, arugula and a simple tomato sauce on my pizza, but you can use this basic yeast-free pizza dough recipe for any pizza you’d like!

If you want more pizza inspiration, check out all my other pizza recipes like

  • Pumpkin Pizza with zucchini and caramelized onions,
  • Antipasti Pizza,
  • Whole Wheat Roasted Veggie & Tempeh Pizza,
  • Breakfast Pizza,
  • creamy Chanterelle Pizza

Just sub the pizza dough with this yeast-free pizza dough and you’re golden!

Grilled Veggie Pizza with Yeast-Free Crust

Also delicious: roasted zucchini slices, mushrooms, red onion, red bell pepper, vegan cheese and a simple tomato sauce

#veganpizzaparty

Show me your pizza creation using the yeast-free vegan pizza dough!

Post a photo of your vegan pizza on Instagram, use the hashtag #elephantasticvegan #veganpizzaparty and include the tag @elephantasticvegan to make sure I’ll see it. I can’t wait to see what you come up with!

I’ll be resharing my favorites from time to time!

The Alternative: Vegan Pizza Dough with Yeast

If you have more time at hand to make a regular basic vegan pizza dough with yeast, you’ll love this Basic Vegan Pizza Dough recipe.

Vegan Yeast-Free Pizza Dough | ElephantasticVegan.com

Yeast-Free Vegan Pizza Dough

Elephantastic Vegan
Recipe for a yeast-free vegan Pizza Dough from scratch! Really easy to make and perfect for people who don't want to consume yeast.
4.46 from 37 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course Basics, Bread
Cuisine Italian, Vegan
Servings 2 pizzas
Calories 592 kcal

Ingredients
 
 

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 2/3 cup lukewarm water

Instructions
 

  • Combine the all-purpose flour, baking powder and salt in a large bowl.
  • Add the olive oil and water (little by little) and knead until a smooth dough forms. You might not need all the water or add a bit more. The dough should be non-sticky. If it turns out too sticky, add a bit more flour. You can either knead it by hand or let it knead in a kitchen machine.

Notes

The dough does not have to rest, because there's no yeast in it. Divide it into two pieces, roll it out and top it with your favorite ingredients.
Depending on the toppings on your pizza, bake it at 480°F/250°C for approximately 15-25 minutes. If you brush the crust with olive oil, it gets super crispy :)

Nutrition

Calories: 592kcalCarbohydrates: 122gProtein: 16gFat: 3gSodium: 594mgPotassium: 773mgFiber: 4gCalcium: 283mgIron: 7.7mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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About the author

biancaHi, I’m Bianca! When I went vegan in 2012, I fell in love with food all over again.

You can find me on Facebook, Twitter, Instagram, Pinterest, and YouTube.

Check out my first cookbook: The Veginner’s Cookbook!

Previous Post: « Vegan Banana Bread Pancakes with Chocolate Chunks (+Video)
Next Post: Grilled Veggie Pizza with Yeast-Free Crust (Vegan) »

Reader Interactions

Comments

  1. Natalie | Feasting on Fruit

    May 14, 2016 at 6:36 pm

    I love this pizza party idea, and no two better people to host it! You both are so creative with all your different crusts and creative pizza recipes :) I never knew yeast free pizza was possible, you are giving me some ideas for my own GF bread attempts since the yeast never seems to work out anyways…thank you!

    Reply
    • Bianca

      May 17, 2016 at 5:48 pm

      Aww, you’re so sweet! Kyra is amazing with her gluten-free pizza crusts :)
      When I tried the gf pretzels a while ago, I used yeast like I always do and it didn’t have any effect on the gf dough :D So I’m guessing baking soda is a much better way to go. :) I also tried to do a soda bread, but the baking soda taste was just too much for me :)

      Reply
    • Marko

      July 17, 2017 at 12:32 am

      Hi, hope you get this. I would like to know; why is the sodium so high?
      And can it be reduced?
      Thank you.

      Reply
      • Bianca

        July 17, 2017 at 11:50 am

        Hi Marko, I’ve updated the recipe and halved the salt amount, so it’s only half a teaspoon of salt! ;)

        Reply
        • Marko

          July 19, 2017 at 2:57 am

          Thank you. I’m trying to cut on sodium. It is very nice of you to share. I am going to try this. Thank you again.

          Reply
          • Bianca

            July 21, 2017 at 8:16 pm

            You’re very welcome – I hope you like it! :)

  2. Rebecca Strength and Sunshine

    May 14, 2016 at 9:10 pm

    Yesssss!!!!!!!!!!!! You already know I’m in! Perfect timing though because May is PIZZA MONTH on the blog ;)
    The greatest “pie” ever invented, that’s for sure ;)

    Reply
    • Bianca

      May 17, 2016 at 5:43 pm

      Hahaa, oh my, a whole month dedicated to pizza! I love it. Gotta eat more pizza for the #veganpizzaparty, of course.

      Reply
  3. Kyra | Vie De La Vegan

    May 15, 2016 at 10:09 am

    Yay for our #veganpizzaparty! I love this no-rise pizza dough Bianca – I love using baking powder for spontaneous pizza crusts too :D

    Reply
    • Bianca

      May 17, 2016 at 5:42 pm

      Double yay for the #veganpizzaparty. It’s so much fun to see what people come up with! :)

      Reply
  4. Kristy at Southern In Law

    May 16, 2016 at 5:53 am

    I have a couple of friends who can’t have yeast and I usually make a yeast free pizza base for them, however, one of my yeast-free friends has just found out she’s dairy intolerant as well so I’ll have to give this a try for her!

    Reply
    • Bianca

      May 17, 2016 at 5:41 pm

      Ohh, that’s a good timing then :) That’s so sweet that you’re making pizza for your friends! <3 Share the love/food, haha :D

      Reply
  5. rachel

    July 13, 2016 at 7:56 pm

    Would it be ok to leave the oil out?

    Reply
    • Bianca

      July 14, 2016 at 4:54 pm

      Yeah, that should work just fine. :) I have often forgotten to add the oil and it didn’t make much of a difference. Just have a good look at the dough and add water until it’s a smooth, non-sticky dough.

      Reply
  6. Emily

    August 19, 2016 at 4:59 pm

    Oh my, this turned out sooooo well. I made it with rice flower so it would be gluten free, sprinkled some spices on the spread out dough, baked it for 5 minutes first, put my toppings on and then baked for 20 minutes. Turned out nice and crispy around the edges and didn’t stick to the pan. I actually put leftover vegan chili and some spinach on it, turned out amazing! I’m a new vegan, so thanks for sharing this :)

    Reply
    • Bianca

      August 22, 2016 at 3:56 pm

      Ohh that sounds lovely Emily! Thank you so much for sharing your adaptions, now I have to try the pizza dough with rice flour as well :)

      Reply
  7. Alasat

    October 2, 2016 at 11:06 pm

    I made this today and it was very bad actually, the dough was bland and hard even though it didn’t get burned:( I couldn’t even eat the crust because of how bland it was , really disappointed, but it seemed to work out for others so that good.

    Reply
    • Bianca

      October 5, 2016 at 9:44 am

      I’m sorry to hear that, Alasat. Did you put the dough directly on the baking sheet or did you use a parchment paper in between? I always use parchment paper because it keeps the dough softer and prevents it from getting too hard. For more flavors on the crust, you can brush it with garlic oil or herb oil before and/or after baking :)

      Reply
  8. Robin Hicks

    October 12, 2016 at 1:06 am

    oh so amazing I’m making it everrrry day!

    Reply
    • Bianca

      October 13, 2016 at 1:29 pm

      ohhh thanks for the amazing feedback, Robin!! :)

      Reply
  9. PJ Duke

    November 14, 2016 at 5:33 am

    I just made this pizza crust with 1c almond flour, the rest GF flour mix, and the crust was crispy/crunchy, light and delicious!

    Reply
    • Bianca

      November 14, 2016 at 11:31 pm

      awesome! Thank you for the great feedback! I’m sure it helps my gluten-free readers :)

      Reply
  10. Jac

    January 9, 2017 at 1:10 pm

    Made this tonight and it was excellent! I didn’t have tomato purée and don’t like the amount of sugar in the canned stuff, so I blitzed up cooked carrot and tomatoes and made my own variant. A few more vege toppings and I was away! Divine, divine…. and I ate the whole thing by myself! Thanks!

    Reply
  11. A

    February 17, 2017 at 10:15 am

    Hi what temperature does the oven need to be on. Also what would you recommend to put in the dough to give it more flavour

    Reply
    • Bianca

      February 17, 2017 at 11:04 am

      I usually bake it at 490°F/250°C, which is the maximum temperature. You could add all kinds of spices and herbs into the dough, such as garlic powder or brush the crust with garlic oil or fill the crust with vegan cheese. Have fun experimenting! :)

      Reply
  12. Shirley Johnson

    June 17, 2017 at 10:07 pm

    Full oven heat? What is that? My oven goes to 600! I feel like I would be putting out a fire.

    Reply
    • Bianca

      June 18, 2017 at 12:43 pm

      Hi Shirley, the ideal temperature in a pizza oven is 500 to 600 degrees, so just keep an eye on the pizza and you’ll be fine. My oven only goes up to 480°F so I always crank up the heat to the max :)

      Reply
  13. Ashley

    September 10, 2017 at 4:42 am

    This recipe was super simple and easy and makes the perfect thin crust that isn’t too flimsy!

    Reply
    • Bianca

      September 10, 2017 at 7:30 pm

      Glad you liked it, Ashley! Thank you for the review :)

      Reply
  14. Tracy

    September 29, 2017 at 2:30 am

    This was so easy! Thanks for the great recipe! I followed the recipe as written, using Bob’s Red Mill 1 to 1 Gluten-Free flour blend. I added 1/2 teaspoon of each dried basil, dried oregano, and garlic powder.
    Next time I will double the recipe so I can make a big ol’ pizza with thicker crust. We loved it!

    Reply
    • Bianca

      September 30, 2017 at 6:35 pm

      Thank you for the fabulous feedback, Tracy! I’m happy to hear that the recipe works with a gluten-free flour blend as well! :)

      Reply
  15. Mariah

    October 27, 2017 at 4:38 am

    Just wondering if this dough would freeze well? To make single batches and freeze them, thaw out the morning of?

    Reply
    • Bianca

      October 27, 2017 at 5:03 pm

      Definitely, freezing works well! Although it’s so quick to throw together, thawing will take longer :D

      Reply
  16. Kellie

    October 29, 2017 at 10:50 pm

    I made two different doughs tonight and yours was the clear winner! My 3 yo ate 3 pieces that’s how good it is. And my 11 yo wanted to know when I was making it again! With a recipe this simple and delicious, I’d say anytime! :)

    Reply
    • Bianca

      October 30, 2017 at 11:01 am

      Oh, I am so happy to hear that, Kellie! Thank you so much for the amazing review!

      Reply
  17. Laura

    November 5, 2017 at 10:26 pm

    Great!!! Thanks for sharing :) next time I’m definitely going to experiment with adding herbs into the dough :-)

    Reply
    • Bianca

      November 6, 2017 at 6:43 pm

      Glad you liked it! Thank you so much for the wonderful feedback, Laura! Dried basil and oregano are really good in the dough :)

      Reply
  18. Rachel

    May 29, 2018 at 10:03 pm

    This is without a doubt the best vegan, yeast free dough I have ever made. We have made it with many similar ingredients, but also used a homemade Korean bbq sauce with spinach, soyrizo, artichoke hearts and vegan cheese. I’m trying gluten free next. Thank you for sharing.

    Reply
    • Bianca

      June 5, 2018 at 7:51 pm

      I’m so glad to hear that, Rachel! The BBQ sauce on pizza sounds delicious!

      Reply
  19. Stacy

    July 24, 2018 at 9:34 pm

    Could you specify the serving size for the pizzas?

    Reply
    • Bianca

      July 29, 2018 at 6:19 pm

      I always make two pizza bases with the dough. The nutrition facts are for 1 pizza (so half the recipe). You can make larger ones and thinner or smaller ones with a thicker crust.

      Reply
  20. Maria

    October 18, 2018 at 6:08 pm

    Absolutely love this pizza recipe. It’s the only one I use. I make it every Friday night, my husband and kids love it. 👨‍👩‍👧‍👦 I’ve also done it for other members of the family and they can’t believe how amazing and authentic the pizzas turn out 🍕
    I’ve been using a shop bought pizza sauce but would love to make my own.

    Reply
    • Bianca

      November 2, 2018 at 10:58 am

      Yeayyy, so glad you all enjoy it, Maria! :)

      Reply
  21. Maya

    November 20, 2018 at 5:42 pm

    Great blog. I’ve linked this to our paragraph about pizzas. I think everyone should read it.

    Reply
  22. Kate

    November 22, 2018 at 5:43 pm

    Oh my heavens. I cannot believe I found this site and this recipe. You have made my day. I too lived in Italy with so many fond memories. I was a child when my father took a job with Pirelli. Then there were the Detroit days and a lot of waiting in line at Buddy’s for the best pizza ever. You have sparked a lot of interest for me. Thank you.

    Reply
    • Bianca

      November 26, 2018 at 11:21 am

      Oh wow, hope you enjoy the recipe! :)

      Reply
  23. Jenny

    November 24, 2018 at 12:00 pm

    I love colorful recipes indeed, and this pizza is absolutely flavorful!
    Love this so good, our family really enjoyed it… saved it to one of my pins for pizza night! thanks! 🍕

    Reply
    • Bianca

      November 26, 2018 at 11:21 am

      So glad you all enjoyed it! :)

      Reply
  24. Cyn

    February 3, 2019 at 3:06 pm

    I am SO happy I found this recipe — due to Crohn’s I stay away from yeast…so excited to try this pizza crust recipe and thank you!!

    Reply
  25. jrborens

    June 28, 2019 at 5:39 am

    I like this pizza crust recipe. I was all out of yeast and no milk but wanted to make a pizza. I topped it with some bbq sauce, shrimp and other ingredients. I”d use this again. Roll it out real flat if you want thin crust and start off cooking it for 15 min. Thanks

    Reply
  26. Jessica

    December 8, 2019 at 1:47 pm

    Quick & easy in a pinch. I used GF flour and a bit of almond flour for mine. It rolled out easily. I made pigs in a blanket & put some onion and garlic powder on top.

    Reply
  27. Ava

    February 9, 2020 at 2:04 pm

    I was wondering if you think I could use this dough to make cinnamon rolls? I’ve made this dough many times for pizza and it’s works perfectly! Thanks ♥️

    Reply
  28. Eva Sanzo

    April 18, 2020 at 9:40 pm

    HiI Love this for my vegan friends and family! I usually make pizza dough with self rising flour and plain non-fat greek yogurt. Would self rising flour work here?

    Thanks!

    Reply
    • Bianca

      May 7, 2020 at 3:10 pm

      yes, self-rising flour is just flour with baking powder already mixed in. So you don’t need to add additional baking powder.

      Reply
  29. Viviane Kraus

    April 19, 2020 at 12:59 am

    Loved it

    Reply
  30. Kory

    May 3, 2020 at 10:13 pm

    Horrible recipe so tight and hard! I don’t know how it’s even on here…

    Reply
    • Bianca

      May 7, 2020 at 2:57 pm

      sorry to hear that it didn’t turn out well for you.

      Reply
  31. Sarah

    June 10, 2020 at 5:14 am

    Hi Bianca
    Can I check that it is baking powder and not baking sofa.

    Reply
  32. Halla

    August 30, 2020 at 5:56 pm

    Can I use gluten free flour? Will it turn out?

    Reply

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Portrait of Bianca HaunHi! I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I love homemade bread, pancakes, avocado, and anything in between!

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