Pizza Dough Recipe Without Yeast or Baking Powder: Flatbread-Style Base in Minutes

Making pizza dough without yeast or baking powder is simpler than you might think. This flatbread-style base comes together quickly with just a few pantry staples.

The secret lies in using baking soda and yogurt as leavening agents, creating a light yet sturdy crust. No rising time needed—just mix, roll, and bake.

You’ll achieve a crispy yet tender base perfect for all your favorite toppings. The dough handles like traditional pizza dough but with a slightly denser texture.

Ready in 15 minutes, this method delivers a reliable foundation for homemade pizza night without the wait.

Ingredients for Pizza Dough Recipe Without Yeast or Baking Powder

Just a few pantry staples and you’re ready to roll out this quick flatbread base.

The yogurt is key here—unsweetened vegan yogurt (like Silk or Kite Hill) works best. Avoid flavored varieties, as they can throw off the balance. All-purpose flour is standard, but I’ve had luck with whole wheat too (the dough gets slightly denser). Bob’s Red Mill makes a solid organic all-purpose if you’re into that. The baking soda needs to be fresh—test it first by mixing a spoonful with vinegar to see if it bubbles.

No vegan yogurt? Dairy-free sour cream at the same quantity gets you close. Swap garlic powder for fresh minced garlic if you’ve got it (use one clove). The oregano can be swapped for dried basil or thyme. If you’re out of lemon juice, apple cider vinegar at half the amount works in a pinch. The sugar is optional, but it helps balance the tang from the yogurt.

This dough is best used immediately, but you can refrigerate it for up to 24 hours (let it sit at room temp for 30 minutes before rolling). Baked crust keeps 3 days in an airtight container. Freeze pre-baked crusts for up to 1 month—perfect for quick pizza nights later.

Step-by-Step Instructions for Flatbread-Style Pizza Base

Here’s my go-to method for a no-yeast dough that comes together in minutes.

Step 1: Mix Dry Ingredients

In a large bowl, whisk together the 2.5 cups All-Purpose Flour, 1 tsp Baking Soda, 0.5 tsp Salt, 0.5 tsp Garlic Powder, 0.5 tsp Dried Oregano, and 0.5 tsp Sugar until evenly combined. These dry ingredients create the foundation of your dough, while the baking soda will give it lift without yeast.

I like to sift the flour first if it’s lumpy, but it’s not strictly necessary. The key here is making sure the baking soda and other flavorings are evenly distributed throughout the flour. This ensures every bite of your finished flatbread has consistent flavor and texture.

Step 2: Incorporate Wet Components

Make a well in the center of your dry mix and add the 0.75 cup Plain Vegan Yogurt, 2 tbsp Olive Oil, and 1 tsp Lemon Juice. The lemon juice reacts with the baking soda to create a light, airy texture, while the yogurt adds tang and helps bind the dough.

Start mixing with a fork or your hands until the dough begins to come together. You’ll notice it’s slightly sticky at first—that’s normal. If it feels too dry or crumbly, add the 2 tbsp Water, one tablespoon at a time, until it reaches a soft, pliable consistency.

Step 3: Knead and Rest the Dough

Turn the dough onto a lightly floured surface (using some of that extra all-purpose flour) and knead gently for 3-4 minutes. You’re not aiming for the elastic smoothness of yeast dough—just knead until it’s uniform and no longer sticky.

Form it into a ball, cover with a clean kitchen towel, and let it rest for 10 minutes. This brief rest allows the flour to fully hydrate and makes the dough much easier to roll out. The dough won’t rise like traditional pizza dough, but it will become more manageable.

Step 4: Shape and Pre-Cook the Base

Divide the dough into 4 equal portions for individual flatbreads. Roll each portion into a ball, then flatten and roll out on a floured surface to about ¼-inch thickness. Don’t stress about perfect circles—rustic shapes add charm to this style.

Heat a skillet over medium-high heat and cook each flatbread for 2-3 minutes per side until lightly puffed in spots and golden brown in others. This pre-cooking step ensures your base is fully cooked when you add toppings later. Transfer to a plate and let cool slightly before topping.

Wine and Beer Pairings for This Dish

Crisp White Wines

A dry Pinot Grigio from Italy pairs beautifully with this flatbread-style base. Its bright acidity cuts through the yogurt tang while complementing the garlic notes. I love Santa Margherita for its consistent quality and approachable price point. 🍷

Light Red Options

For red wine lovers, I recommend a light-bodied Pinot Noir like Meiomi or a Chianti Classico. These wines have enough acidity to match the dough’s tang without overpowering the toppings. Serve slightly chilled for best results.

Craft Beer Pairings

A wheat beer like Blue Moon or Hoegaarden complements the flatbread’s slightly dense texture. The citrus notes in these beers echo the lemon juice in the dough. I always keep a six-pack on hand for pizza night. 🍺

Indian Lager

For something different, try a Kingfisher or Taj Mahal lager. Their crisp, clean profiles work surprisingly well with the yogurt base. The light body won’t compete with your toppings, making each bite taste fresh.

Non-Alcoholic Choices

Sparkling water with a squeeze of lemon or lime enhances the dough’s citrus notes. For a flavored option, San Pellegrino Aranciata offers a refreshing orange-citrus pairing that works with most pizza toppings.

Frequently Asked Questions