No Yeast Pizza Dough (Buffalo Chicken Pizza)
No time to make traditional pizza dough? Learn how to make No Yeast Pizza Dough with easy pantry staples then turn it into a buffalo chicken pizza with a thin crispy crust!
What’s that one item you stock in your kitchen that you’re almost too embarrassed to share?
Mine is frozen pizza.
It’s somewhat embarrassing because I cook and bake from scratch for a living yet I tend to buy a ridiculous amount of frozen pizzas to eat for dinner.
I am picky about which pizzas I eat as I tend to gravitate towards ones with fresh ingredients, but the cost does add up.
Pizza is the one recipe I rarely make at home because I usually don’t have time (or patience) to make the dough and wait for it to rise and rest. If I do make it, it’s on Sundays.
Sometimes I’ll cheat and make my caprese flatbread or pita pizza.
Then I saw a recipe for No Yeast Pizza Dough from my friend Lauren at Healthy Delicious.
I didn’t realize you could make homemade pizza dough without yeast, which means it IS possible to make pizza from scratch during the week!
You make it with a few easy pantry staples (seriously, I bet you can make this right now!), stir it all together, then knead and roll out your dough.
Once baked, it has a thin crispy crust on the outside while the middle is soft and tender.
Lately I’ve been on a huge buffalo chicken kick and have been eating my fair share of chicken, hot sauce, and ranch for dinner, ranging from buffalo chicken tacos and buffalo chicken mac and cheese to buffalo grilled cheese.
Buffalo chicken pizza and I go way back. A friend and I used to either order it if I was over for dinner or make it ourselves if we felt up to the task.
We were both obsessed with anything buffalo chicken and would always dip our slices into ranch before taking a bite.
Making this buffalo chicken pizza with a no yeast pizza base is also quick because you don’t need to make a separate pizza sauce; the sauce is mixed right in with the chicken.
Why You’ll Love This No Yeast Pizza Dough Recipe
- Ready in an hour! – The dough itself takes about 15 minutes to make, so you can easily make homemade pizza as a quick and easy weeknight dinner.
- Very versatile! – Although I show you how to make a buffalo chicken pizza specifically, you can use any pizza toppings you’d like.
- Makes a small pizza! – Perfect size to serve as a pizza for two (or one!)
Ingredients For No Yeast Pizza Dough
Here’s what you need to make pizza dough recipe without yeast:
- Flour: Provides structure and gluten development
- Cornstarch: Absorbs moisture for a crispier crust
- Sugar: Helps brown the crust
- Baking powder: Since there’s no yeast, baking powder helps the crust rise and become tender.
- Salt: Flavors the dough
- Water: Brings the dough together into a ball
- Olive oil: Helps crisp up the dough
How To Make Pizza Dough (No Yeast)
Here’s how to make homemade pizza dough without yeast:
- Mix together flour, cornstarch, sugar, baking powder, and salt.
- Stir in water and oil until a dough forms.
- Roll dough into a 9 inch circle.
- Top with desired pizza toppings.
- Bake at 450F for 12–15 minutes or until the crust is golden brown and crispy.
Refrigerate leftover pizza for up to 4 days.
How To Get A Crispy Crust
I have made this no yeast pizza base probably a minimum of a dozen times, testing various elements along the way. Here are three tips for getting a crispy thin crust pizza:
- Use an oven thermometer. If there’s ever a critical time for using an oven thermometer, this is it. According to various studies, different ovens set at the same temperature can differ as much as 90 degrees. High heat is absolutely necessary when baking thin crust pizza; if you bake it too low, it won’t crisp up.
- Don’t assemble the pizza until your oven is ready. Going back to using an oven thermometer, it takes my oven a lot longer than 15 minutes to preheat to 450F. Because buffalo chicken is saucy, if I assemble it before my oven is ready it has to sit there, which means the dough will get soggy from soaking up the sauce. Wait until your oven is hot enough before topping your pizza.
- Evenly roll out the dough thin. When I first started rolling out my dough, I tend to get the edges thin but the middle is still a little on the thick side. This results in crispy edges with a soft middle. Try your best to evenly roll out the dough.
More Pizza Recipes
Enjoyed this thin crust pizza? Check out these other pizza recipes:
- Prosciutto Arugula Pizza
- Cast Iron Skillet Pizza
- Shrimp Scampi Pizza
- Brussels Sprouts Flatbread
- Italian Sausage Pizza Bites
- Taco Pizza Rolls
No Yeast Pizza Dough
No time to make traditional pizza dough? Learn how to make No Yeast Pizza Dough with easy pantry staples then turn it into a buffalo chicken pizza with a thin crispy crust!
Ingredients
- 1 teaspoon vegetable oil
- 2 boneless skinless chicken thighs or 1 chicken breast, cut into 1-inch pieces
- Kosher salt, to taste
- 1/2 cup sliced yellow or white onion (roughly half a small onion)
- 1 garlic clove, minced
- 2 tablespoons hot sauce
- 2 tablespoons ranch dressing
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded cheddar cheese
- Parsley, for garnish
Pizza Dough
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
- 1/3 cup water
- 1 tablespoon olive oil plus more for brushing
Instructions
- Preheat oven to 450F. Lightly grease a pizza pan with cooking spray. If using a pizza stone, place it in the oven to preheat.
- In a large skillet over medium heat, heat the oil. Once hot, season the chicken with salt then add to the skillet on one layer and cook for 3 minutes. Flip and cook for another 3 minutes or until brown.
- Add the onion and cook until it starts to soften, about 3-5 minutes. Add the garlic and cook 1 minute.
- Remove from the heat then stir in the hot sauce and ranch. Cool while you make the dough.
- For the dough: In a large bowl, mix together the flour, cornstarch, sugar, baking powder, and salt. Stir in the water and olive oil. Knead a few times directly in the bowl until the dough comes together.
- Transfer to your pizza pan then roll out into a 9 inch circle. Brush with olive oil. Top with half of both cheeses, add the chicken mixture, then top with remaining cheese.
- Bake for 12-15 minutes or until the crust is golden brown. Cool 5 minutes before cutting. Garnish with parsley.
Notes
- Enjoyed this recipe? Check out Caprese Flatbread and Pita Pizza.
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You had me a buffalo chicken. I love homemade pizza, but had no idea there was such a thing as a no-yeast pizza dough! I’m definitely trying this out the next time I made pizza.
Yeast gets me every time.. in a bad way, so this is perfect for me!!
This pizza sounds very interesting. I’m not a big fan of taking time to let dough rise any more, either. I found a recipe for a stovetop pizza that uses yeast – just mix up the dough in your pan (I use my electric skillet), spread it out, cover with toppings, and cook until done. Really simple, and you can use whatever toppings you want. Here’s the link to the page: http://mychefstoolbox.com.au/recipes/stovetop-pizza
you can usually find a frozen pizza at my house as well (hanging head in shame) but I am in love with this thin crust, and of course all the buffalo things too
Dear Carla
I recently discovered your site and think it’s great. This is the second time that I have used the crust (did not have all the ingredients for chicken). it was quick so quick and easy, really a hit. I used tomato, olives cheddar cheese and a sprinkling of dried herbs. Turned out delicious.
Having some trouble to upload picture, will add later. Thanks for this lovely crust.
I like your recipes because they combine ingredients that don’t look like a good fit but usually do fit. Just the way I like to cook. I use your recipes for inspiration and ideas as not all the ingredients are available locally or can be expensive.
Glad you enjoyed the recipe! I use the crust part a lot too and use whatever pizza toppings I have on hand. The tomato pizza sounds lovely especially with fresh tomato season coming up.