Hi! Has anyone tried this yeast free pizza dough with Brown Rice or Coconut Flour?

Very simple and tasty! I love it!

Works good. Bake the crust for about 10 min before putting on the sauce. I baked it in a toaster oven and made bread sticks from it. I think the key to this recipe is kneading It. I used my kitchen aid and kneaded for about 1.5 min. that is about what you would get if kneaded by hand for may be 5 minutes. Kneading makes the gluten which is what the yeast in bread raises. If you don't knead it good you will get a bad muffin dough.

I used this with whole wheat flour too, and it was great. Only recommendation is roll it out pretty thin before baking, because mine rose just a bit after being baked, despite there being no yeast.

Im going to try this! :)

Lots of great feedback that ive read!

Tried it and it was AWESOME!!! THANK YOU!!!!

I used to use packets from supermarkets, never again, this recipe is the dogs watsits.
I use this recipe all the time to make pizzas and calzone.

Very good! My first time making home made pizza and wanted to use common things in my kitchen, n plus I don't like the idea of yeast, came out awesome! My boyfriend and his brother loved it.

Sorry to hear this didn't work for some of you, it worked great for us. My kids had a ball and it was super quick and easy which is what I wanted. I had no yeast so also perfect. I used coconut oil and added some garlic granules to the base also. Thanks for the recipe.

This is the worst pizza dough I've ever made! I don't know why people are giving it such good ratings. It was way too sticky, but when I added more flour, it still didn't roll out right and tasted really dense. I guess I didn't expect something great without a traditional yeast recipe, but this was not good!

My mom and I made it tonight and loved it. Here are the modifications we made based on some reviewers' suggestions:

(1) Added rosemary, thyme and oregano into the dry ingredients and used 2 tbsp. olive oil.
(2) Dusted the pan with cornmeal before putting in the dough.
(3) Baked the dough with the sauce and some chopped up garlic for about 5 mins before adding toppings, then baked it for a further 15-20 mins.
We stuck a toothpick in the crust to know when it was done (it should come out clean).
Someone suggested extra salt but I think it was too salty with 1.5 tsp. and I love salt.
People are right. It does not taste like classic pizza but it still tastes great, especially with the herbs added.

Great recipe. Thank you for sharing. I may add sugar next time.

You know invite a bunch of people today went to town twice and forgot the darn yeast again
Saved my evening

If your not getting the results from this, your doing it incorrectly. Here are the finer points I would ask you watch.

1) don't use baking soda use DOUBLE Action baking powder. it will rise when the water hits it (makes bubbles) and releases gas again when heated.

2) mix the dry ingredients together first don't just have the powers sitting on top of the flour.

3) Knead FOR 4 Minutes, add 1/2 of the water then another quarter. when you kneed don't add a lot of flour. I add an egg to the mix, so I don't need more than 3/4 water in any case. your trying to set up the gluten mesh to hold the air bubbles, otherwise your making biscuits. Also the gluten protein and starch in the flour will develop taste. If it tastes like "flour" as I have read you didn't kneed. less water is better, the least you need is better to form gluten but you do want this dough a little slack (soft rather than tough) otherwise it will be too dense.

4) I bake at 500°F for 4-5 min about the middle of the oven, may be a little lower. Then take it out. You can either freeze it like this OR now add your toppings and put it back into the oven for 5-8 min. 400°F is OK but my oven at work runs 1000°F, the hotter the better. The high heat makes it crispy on the outside, causes the double action baking powder to fully activate and make a lighter inner (a little chewy) inner "bread"

This rolling makes crispy crust, but leave it a little think and it will be pizza chewy.

Really GOOD! Here's a tip for everyone mix dry spices like basil oregano or Italian seasoning in the oil before mixing in the dough came out just as good as a pizza dough with yeast. Thanks for the recipe!