15-Minute Easy Pizza Dough

5 from 1 vote

Self-rising flour takes away the need for yeast.

Our easy pizza dough recipe will be a live saver when that late night pizza craving strikes!

You know this is you. You needn’t feel guilty. And, I’m certainly not judging because I’ve been there too. It happens without warning: suddenly you want – no need – pizza. Nothing else will do. Problem is, the sad frozen variety just won’t cut it, and you simply don’t have two hours to make a proper dough from scratch. What’s a person to do? Well, we’ve got you covered. What if I told you that you can make a very respectable, easy pizza dough in minutes! Yes, really. 

A Simple, Yeast-Free Recipe

This simple, 3-ingredient dough can be whipped up in just 15 minutes!

The secret to this ridiculously easy-to-make pizza dough? It doesn’t need any yeast! And, even better, it uses only three simple ingredients that you probably already have in your kitchen:

  • Self-rising flour
  • Water
  • Olive Oil

What makes self-rising flour so magical? It’s simple really. Self-rising flour is a blend of flour, baking powder and salt. There’s no special alchemy. In fact, if you don’t have self-rising flour on hand, don’t panic. Just add some baking powder and salt to your regular, everyday all-purpose flour, reducing your flour amount by the amount of salt you added, then continue as directed. 

Making this Easy Pizza Dough in a Pinch

Make some pizza now and save some dough for later.

You will be handling this dough much like you would the yeasted variety: mix your flour, water and oil together in a bowl, turn it out onto a lightly floured surface and knead it until the dough comes together. Add a little extra flour if the dough feels too wet, or a drop or two of water if it feels dry.

But, here the magic happens: no wait time. You go directly from mixing the dough to dividing it in half, rolling it out and adding toppings. Make, bake and eat! And speaking of toppings…

Tasty Toppings to Try

Add whatever toppings you'd like to your yeast-free pizza dough.

Are you in the mood for basic pizza with sauce and cheese, or are you craving something a little more specific? The great thing about this recipe is that you can add whatever topping to it that you’d like! That said, here are some combinations that we suggest:

  • Hawaiian: Canadian bacon, pineapple, and mozzarella
  • Buffalo Chicken: Chicken, buffalo sauce, blue cheese crumbles, and ranch dressing
  • Super Veggie: Mushrooms, bell peppers (yellow and red are particularly appealing), olives, and artichoke hearts or pickled grape leaves on an Alfredo sauce
  • Margherita: The classic! Chopped fresh tomatoes, fresh mozzarella, and fresh basil leaves
  • Yukon Gold: Thinly sliced yellow potatoes (Yukon Gold or Yellow Finn), Fontina cheese, thinly sliced red onion on an oil & garlic base
  • Meat lovers: Crumbled cooked Italian sausage, pepperoni, sliced meatballs, mushrooms on a red sauce
  • S’Mores: Chocolate sauce, mini marshmallows, graham cracker crumbs and sliced fresh strawberries to finish

Pizza for Later?

All you need for this dough is olive oil, water, and self-rising flour-- the rest is up to you!

This recipe makes enough dough to make two 10” pizzas, satisfying the cravings of you and a partner, as desired. Our yeast-free dough will rest happily in a fridge for 24 hours. You can also freeze it if two pizzas are too much for one night, or if you want to have some ready on standby for when the next inevitable pizza attack occurs.

If you add toppings before freezing, be sure to freeze it on a flat surface to keep your toppings in place!

Freezing pizza in a ball, wrapped in plastic is a natural way to store it. When you want to bake it, simply defrost it, roll it out and top/bake as usual. You can store your dough this way easily for a month, but be sure it is double wrapped for best results. I like to wrap it once in standard plastic wrap, then pop that package in a zippered freezer bag, squeezing out all the air before sealing.

It you want to pre-top and freeze your pizza, you’ll still want to do a double-wrap job, but bigger (2 gallon) zipper bags aren’t always easy to find so just give it a second wrap of plastic before freezing. Again, if you wrap it well, keeping your pizza on hand for a month shouldn’t be an issue, but I dare you to keep from baking it before then!

Naturally, this pizza won’t taste exactly like the yeasted version, but I think you’ll agree it’s quite a good option if you just don’t happen to have a couple of hours—or the energy– for that traditional style crust. So now, with this easy recipe, you can make pizza from scratch anytime the urge hits. You’re welcome.

5 from 1 vote

15-Minute Easy Pizza Dough

The perfect pizza dough go-to when you're in a pinch!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Yield 2 people
Serving Size 1 pizza
Course Dinner
Cuisine Italian


  • 2 cups self-rising flour (or add 2 teaspoons baking powder and a pinch of salt to AP flour)
  • 3/4 cup water plus additional as needed
  • 1 tablespoon olive oil
  • pizza toppinngs like marinara, mozzarella cheese, turkey sausage, etc.


  • Preheat the oven to 450 degrees Fahrenheit.
  • In a large bowl, combine the flour, water, and olive oil. Knead the mixture with your hands until a dough ball comes together. Add an extra pinch of flour if the dough feels too sticky, or a dash of water if seems too dry.
  • Divide the dough into two balls.
  • Using a rolling pin, roll the dough ball into a10-inch round on a clean, floured work surface. Add your favorite pizza toppings.
  • At this point, the pizza can be frozen and baked later.
  • Bake the pizza for 8 to 10 minutes, until the cheese is melted and the dough is cooked through.

Nutrition Information

Serving: 1pizza | Calories: 513kcal | Carbohydrates: 91g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Sodium: 760mg | Potassium: 125mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Calcium: 21mg | Iron: 1mg |
SmartPoints (Freestyle): 14
Keywords Quick and Easy

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Chef Lindsay

Lindsay D. Mattison is a professional chef, recipe developer, and food writer. After graduating from Cascade Culinary School, Lindsay worked as the executive chef of a farm-to-table restaurant in Bend, Oregon. She is passionate about using local, organic ingredients and loves teaching home cooks how to incorporate seasonal food into their diet. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to create beautiful meals for her family. She lives with her husband in Colorado, where she enjoys the trials and errors of gardening.

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  1. If you pre-top your crust and freeze it, do you thaw before baking? If not, and you bake it frozen, how long does it need to bake? Same temperature?

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