Easy Whole Wheat, Yeast-Free Pizza Dough Recipe

easy homemade pizza dough

Homemade pizza dough made with whole wheat flour in less than 1 hour?

Yes please. Sign me up. I want the first piece.

This pizza dough requires no yeast and no kneading. Aside from cook time, it takes less than 15 minutes to make. Your entire pie can be ready in less than an hour.

That sounds like my kind of pizza. Well, all pizza is my kind of pizza … But you get the idea! The easier to make, the better.

As many of you who follow me on Instagram know, this pizza dough recipe has become a weekly Friday night tradition for my roommate and I. At the end of the week, after we’ve both been working and writing and running around like two chickens with their heads cut off crazy runners (we both are), we catch up over homemade pizza, sweet potato fries and wine.

I’m telling you, it’s the perfect way to end the week. And trust me, making your own pizza versus ordering a pie is SO worth it. By Friday night I am usually so wiped that the last thing I want to even think about is cooking. Yet, I never dread coming home to whip up this recipe because it’s so easy.

Yes, pizza from an authentic pizza parlor is tastier and just all around more pizza-like. I won’t deny that. But making your own pizza dough, with your own toppings (like lots of veggies!) is satisfying in a different kind of way. In a, “I just ate a boat load of pizza and feel really good about it” kind of way.

easy homemade pizza dough 1

Of course, for those times when you just want a good ‘ol, classic style pizza, veggie toppings are optional.  So are the sweet potato fries and wine, but personally, I think you’d be crazy to pass up on those 😛

easy homemade pizza dough 2

Alright, I’ll stop yapping about pizza now, because eating it is way more fun than talking about it and I know you’re dying to go make this ASAP 😉

Whole Wheat, Yeast Free Pizza Dough


For the pizza dough-

2 & 1/2 cups flour (2 cups whole wheat, 1/2 cup oat flour) *Probably works with just whole wheat flour too, but the dough will be a bit more dense and heavy.

1/2 tsp. sea salt

1 T baking powder

3 T olive oil



1 cup water

For the pizza-

2/3 cup tomato sauce (I used Classico’s Tomato and Basil)

4 oz. (about 1/2 bag) shredded mozzarella cheese


1. In a large bowl, mix together the flour, salt, baking powder, oregano and basil. (It’s up to you how much oregano and basil to use. I just throw in a few dashes of each.)

2. When the dry ingredients are well mixed, add in the olive oil. Gradually add in the water, stirring constantly. When a dough like texture starts to form, sprinkle a small amount of all-purpose flour over the mixture. Cover your hands with more all-purpose flour and begin to knead the dough until everything is well mixed and you have a round ball of dough.

3. Flatten the dough out onto a large, non-stick pizza pan or baking sheet. (Sprinkle a small amount of all-purpose flour on the surface of the pan for extra non-stick protection!) Roll the edges of the flattened dough to form a thick crust.

4. Spread half of the sauce over the dough, then sprinkle on half of the cheese. Repeat the same with remaining sauce and cheese (finishing with the cheese).

5. Bake at 350 degrees for 20-25 minutes or until crust is golden brown.

Update: Over the last year or so I’ve gotten even lazier (don’t judge) and have been opting for some store-bought pizza dough from Trader Joe’s in lieu of making my own. In case you’re also on my level of lazy I suggest you try these: the Focaccia bread pizza dough/flat bread from Trader Joe’s (it’s round), the pre-made pizza dough  from Trader Joe’s, or the classic pizza crust from Trader Joe’s (pictured in my shopping cart here). And yes, I pretty much only shop at Trader Joe’s, but no, I don’t get paid to talk about it. I just LOVE it!

  1. […] This recipe is a variation of my previous Whole Wheat, Yeast-free Pizza recipe. It’s essentially the same thing, as this dough also requires no yeast. I simply reduced the […]

  2. Just to clarify, the T is tablespoon, right?

    1. Yes! Sorry, I will edit that 🙂

  3. […] was offered the opportunity to blog about Old Navy’s activewear line, I was all over it like cheese on pizza. I was headed for the store faster than you can say, “Get a new shirt.” However, what I […]

  4. […] I was the editor of the Entertainment and Lifestyle section of the campus newspaper for two years. Pizza was always present at our Thursday night editorial meetings and therefore, so was […]

  5. I love your posts and follow your IG. I always see your homemade pizza crust and will be finally trying it out tonight. So nice there’s no yeast! I never have they in the house and have very little experience working with it so your recipe is perfect for me. One question…I don’t have oat flour – can I sub it for all purpose flour?

    1. I have never tried it with all purpose flour but I believe it should still work. It will just be a different consistency, where the oat flour just helps make the whole wheat dough a little more fluffy and less dense. In fact, all purpose flour tends to create lighter, fluffier doughs so it should work fine. Let me know how it works out 🙂

      1. The pizza turned out great! Very tasty. I did find the crust a bit dense. Not sure if it was from using the all purpose flour and whole wheat flour combo or due to lack of yeast in the recipe though. I think I will try to roll it out thin thin thin next time to try to counteract the heaviness of the dough. All in all it was yummy. My hubby took 3 slices to work with him! Thanks for sharing the recipe!

  6. So I have all-purpose unbleached flour, could I use only that for the recipe?

    1. Yes, I believe it will work, although I can’t say for sure because I’ve never tried myself. The dough will actually probably come out a bit more fluffy, since whole wheat flour is more dense.

  7. tried this recipe last night.it came out amazing (i substituted whole wheat flour for all-purpose and oat flour for almond meal)
    bast last minute dinner ever

    1. GREAT RECIPE! So easy. I, too, subbed almond meal for for the oat flour, and used the whole wheat flour in place of the AP flour (using WW to avoid using AP). Cooked it on a pizza stone coated with EVOO. I was worried that it was going to come out dense, but it was fluffy and delicious. It actually rose a bunch toward the center — I’m wondering if that’s due to the moisture from the sauce I used.

      My only complaint was that due to the rising, the crust to topping ratio was a little heavy on the crust side, but I think that can be remedied with #1 possibly lower moisture (thicker) sauce, and #2 just make the the crust thinner overall, and maybe thinner towards the middle where the rising seems to occur, to counter balance that.

      Anyhow my wife loved it. My younger son tried it, but wasn’t thrilled with it (considered it “diet” food, so was pretty much predetermined to not like it– props for trying it though!).

      Anyway, thanks for posting this recipe, it’s going to be a staple in my dinner arsenal. It was SUPER easy and fast to put together, and I felt pretty accomplished for making my own pizza dough!

      1. Awesome! So glad you liked it! Maybe it will grow on your son 🙂 It’s definitely not classic pizza dough but it’s certainly a nice alternative for a healthier version or just if you need something quick. And yes, it can be finicky, I’m not sure if I ever had it rise in the middle, though. Definitely could be the from the sauce. It is a bit thick — personally I like a thick crust, but yes I think if you worked to spread it out more before cooking it would help to counter that!

  8. Could you use all oat flour?

    1. Sorry, Leisha … I’m not sure as I’ve never tried. I would imagine you might get a lighter, more “airy” crust if you did but I can’t guarantee that it would work successfully. If you give it a try, let me know!

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