Pizza Dough Recipe With Self Rising Flour: No Yeast Needed for Fluffy Crust

This no-yeast pizza dough delivers fluffy, restaurant-quality crust using just self-rising flour and a few pantry staples. The baking powder in self-rising flour replaces yeast entirely.

With minimal effort and no waiting for dough to rise, you’ll have a tender, slightly crisp base ready for your favorite toppings. Perfect for quick weeknight pizzas.

Ingredients for Pizza Dough Recipe with Self Rising Flour

Short list. Big flavor. Fluffy, no-yeast crust ready in minutes.

The Greek yogurt is key here—Fage or Chobani full-fat gives that restaurant-quality texture. Most grocery stores carry it in the dairy section. The self-rising flour needs to be fresh (baking powder loses potency over time). I grab mine from King Arthur when I can—consistent quality. If your flour’s been in the pantry for months, add an extra ¼ tsp baking powder to be safe.

No Greek yogurt? Regular plain yogurt works in a pinch (strain it first to remove excess liquid). Skip the sugar if using unsweetened yogurt. Want more flavor? Add ½ tsp onion powder with the garlic powder. The Italian seasoning can be swapped for dried oregano or basil—whatever you’ve got. Cornmeal not on hand? Use more all-purpose flour for dusting.

Dough keeps wrapped in plastic for 2 days in the fridge or frozen for 1 month. Bring to room temp before rolling out. Leftovers? Cook, slice, and freeze for quick pizza nights later.

Step-by-Step Instructions for Pizza Dough With Self Rising Flour

This method delivers a soft, fluffy crust without yeast—simple, fast, and foolproof.

Step 1: Combine Dry Ingredients for the Base

In a large mixing bowl, whisk together the 3 cups Self-Rising Flour, 1 tsp Baking Powder, 1 tsp Salt, 1 tsp Granulated Sugar, 0.5 tsp Garlic Powder, and 1 tsp Dried Italian Seasoning until evenly distributed. I always sift the flour first to break up any lumps and ensure a smooth, uniform texture in the dough.

The baking powder works with the acidity in the yogurt to create lift, while the sugar balances the tang. Don’t skip the seasonings—this is where the flavor foundation for your crust begins.

Step 2: Incorporate Wet Ingredients to Form the Dough

Make a well in the center of the dry ingredients and add the 1 cup Plain Greek Yogurt and 2 tbsp Olive Oil. Using a wooden spoon or your hands, mix until the ingredients come together into a shaggy dough. The yogurt’s acidity reacts with the baking powder, so you’ll start to see tiny bubbles forming—this is the rise happening in real time.

If the dough feels too sticky, resist the urge to add more flour right away. Let it rest for 2 minutes to allow the flour to hydrate fully. Full-fat yogurt is key here—it adds richness and tenderness to the final crust.

Step 3: Knead and Shape the Dough

Turn the dough out onto a surface dusted with 0.25 cup Cornmeal or 0.25 cup All-Purpose Flour. The cornmeal adds a subtle crunch and prevents sticking, while the all-purpose flour is a backup if you prefer a smoother texture. Knead gently for 3-4 minutes until the dough is smooth and elastic.

You’re not aiming for a tight, bread-like dough—this should feel soft and slightly tacky. Overworking it will make the crust tough, so stop as soon as it comes together. Shape the dough into a ball, then flatten slightly into a disc to prep for rolling.

Step 4: Rest and Roll for the Perfect Crust

Cover the dough with a clean kitchen towel and let it rest at room temperature for 10 minutes. This short rest relaxes the gluten, making it easier to roll out without springing back. You’ll notice the dough puffs up slightly—this confirms the leavening agents are active.

After resting, roll the dough out on your dusted surface to your desired thickness. For a classic pizza crust, aim for about ¼-inch thick. The edges should be slightly thicker if you like a raised crust. Transfer to a parchment-lined baking sheet or pizza stone dusted with more cornmeal to prevent sticking during baking.

Pro Cooking Tips for This Recipe

💡 Heat Control

Preheat your oven to 425°F (220°C) for at least 30 minutes before baking. A hot oven ensures a crispy crust and even cooking. If using a pizza stone or steel, place it in the oven during preheating to mimic a professional pizza oven.

🎯 Texture Tips

For a fluffier crust, avoid overworking the dough. Mix just until the ingredients combine, then let it rest for 10-15 minutes. This allows the self-rising flour to activate, creating a lighter texture without yeast.

✨ Flavor Boosters

Enhance the taste by adding a pinch of garlic powder or dried herbs to the dough. A drizzle of olive oil before baking can also add richness and a golden finish. Keep seasonings subtle to complement, not overpower, your toppings.

🌡️ Timing Secrets

Bake the pizza for 12-15 minutes, or until the crust is golden and the cheese is bubbly. If the top browns too quickly, lower the oven temp slightly or cover loosely with foil. Self-rising flour dough cooks faster than traditional yeast dough, so keep an eye on it!