Cooking with Brian

Menu:

• Pizza
• Pasta Salad
• Fruit

No-Yeast Pizza Crust

This no-yeast pizza dough is quick to make and bakes up into a tender and tasty crust for your favorite pizza toppings.

Prep Time:

15 mins

Additional Time:

10 mins

Total Time:

25 mins

Servings:

8

Yield:

1 12-inch pizza crust

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No yeast? No problem! This no-yeast pizza dough recipe is not only quicker than traditional dough, it yields perfect homemade pizza crust every time!

No-Yeast Pizza Dough Ingredients

You’ll need just five kitchen staple ingredients to make this no-yeast pizza dough recipe:

• Flour: This yeastless pizza crust starts with all-purpose flour.
• Baking powder: Without yeast, the pizza dough needs baking powder to rise.
• Salt: A pinch of salt enhances the flavor and strengthens the gluten.
• Milk: You’ll need ½ cup of fat-free milk.
• Olive oil: Olive oil locks in moisture and keeps the dough from drying out.

How to Make No-Yeast Pizza Dough

Ready to learn how to make pizza dough without yeast? You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect:

1. Mix the dry ingredients, then stir in the wet ingredients until a dough forms.
2. Turn out the dough and knead.
3. Shape the dough into a ball and let rise.
4. Roll the dough out into a circle.

Tip from recipe creator Missy: “If the dough is too dry, add a little more milk.”

How to Use No-Yeast Pizza Dough

To use your homemade no-yeast pizza dough:

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Bake the crust in the preheated oven for 8 minutes.
3. Top with your favorite toppings and bake until the crust is golden brown, about 10 to 15 minutes more.

Can You Make No-Yeast Pizza Dough Ahead of Time? 

If you’re short on time, you can make the no-yeast pizza dough up to one day in advance. Simply store it in an airtight container in the refrigerator. Once the dough is baked, you can store it in the refrigerator for up to three days.

This easy pasta salad recipe takes minutes to make. It’s a classic side dish, perfect for BBQs, picnics, or any night of the week!

Ingredients

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• ▢16 ounces (4 cups) colored rotini pasta (fusilli, farfalle, and penne work too) cooked
• ▢½ cup diced black olives
• ▢½ cup cubed Colby Jack cheese
• ▢½ cup mini pepperoni slices
• ▢¾-1 cup Italian dressing

Optional Mix-Ins

• ▢chopped cucumbers, halved cherry tomatoes, chopped peppers, ham cubes, pepperoncini, artichoke hearts

Instructions

1. Cook pasta as directed on the package. Drain and rinse with cold water.
2. In a large bowl, combine cool pasta, olives, cheese, and pepperoni.
3. Pour at least half of the Italian dressing into the pasta salad and mix well.
4. Add any desired mix-ins to the pasta salad and mix well.
5. Refrigerate for at least 2 hours. Stir in additional dressing to taste before serving.