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Easy, Yummy and Quick Pizza Crust

What you need: 

1 tablespoon yeast
1/2 cup lukewarm water
1 teaspoon salt
2 tablespoons vegetable oil or melted vegan margarine (both work fine)
1 1/4 cups all-purpose flour

What you do: 

1. Preheat oven 425 degrees Fahrenheit. Mix the yeast with the lukewarm water until the yeast is dissolved. Let it stand for a couple minutes.
2. Add the salt and vegetable oil/melted margarine. Mix. Add the flour, and mix.
3. Roll out the dough, and place on pan or stone. Put it in the oven for 5 minutes.
4. Take it out and rub vegetable oil over it. Add toppings, and cook for 10 to 15 more minutes.

Preparation Time: 
10 minutes, Cooking time: 15 to 20 minutes
Cooking Time: 
15 to 20 minutes
Recipe Category: 


awesome, will be epic and yummy homebet88

wann try this later :D :D good share!



Simple and incredible! Thank you.


This was fantastic. Looking forward to making it again. I had no idea making delicious pizza dough could be so easy. 


I absolutely love this recipe! I don't have the patience to wait for dough to rise so this is perfect. I shared it with some of my family last night and they liked it, too. I foresee myself making this recipe for many years! I used artichokes, black olives, tomatoes, and red peppers on it and then sprinkled basil over the top of it. It was delicous. I'm going to make it again tonight! I may even add mushrooms this time!


This pizza dough is awsome and so super easy!!!!It's my go to recipe if I have nothing elase to cook at home. AWESOME!!!!!!!!!!!!!!!!!!!!!!!!!!!


Pretty good crust. I like the fact that it is so easy to make. I needed a recipe I could use without going to the store for ingredients, and this fit the bill. I didn't have yeast, so I simply left that out in hopes that it would be more of a thin crust. It wasn't exactly the BEST thin crust, but that is my fault not the recipes. It worked in a pinch, but next time I'll definitely use the yeast.


This was the best pizza crust I've ever had and my mother and boyfriend agree! I've made it twice since then and am going to make it again tonight. I'd give it 100 stars if I could; thank you so much!


Mmmmm. So good. I made this with 3/4 cup ww flour, and 1/2 cup ap flour and a pinch of thyme. Topped with pizza suace, diaya mozz cheese, mushrooms, red bell pepper, spinach, and purple potatoes. It was great! My mum thought I had bought the crust :)


These were great!
I doubled the recipe and got two medium sized pizzas, and both are about 8-10 slices each. I added black pepper, twice the salt, basil, rosemary and 'mixed herbs' to the dough. It came out very well! I prebaked the crusts for 5 mins each on a baking sheet and both browned a wee bit, I baked them with the toppings directly on the rack. They were quite soft and bready, but in a 'pizza crust' way, and just how I like it! Very good.
I put cheese on one (*sigh* omnis, when will they learn) and probably couldve left it to brown a bit more in the oven, however, I wasn't eating that one, and I was hungry! So out that one came and my mother, brother and a family friend took it to pieces! Went down very well.
I put a garlic white sauce on mine in place of cheese and... wow. The first bite, garlicy, tomatoey, herby bready goodness!
And for my entire pizza, with olive oil in the dough, it was only 603 calories (before toppings.) Amazing! Next time I'll replace the oil with applesauce and see how that turns out. Can't wait for lunch tomorrow, thanks a whole lot! Who knew pizza was so easy ;D


For a lot of years I was frustrated at how much time it took to make homemade pizza, mostly because of the dough. My husband and I got very tired of using biscuit dough because it was there and fast, but really is not a replacement. I ran across this recipe sometime last year and we both just loved it so much it has been on our fridge for months.

One of the biggest reasons I love this dough (other than it's fabulous!) is I can have a whole personal pizza on a crust that is the same calories as a single piece of bread! the only modifications I made was I use 3/4 c. white flour and 1/2 c. pastry grind whole wheat, I don't use any oil on the outside, I let it raise some, and I divide one batch into 8 pieces. This makes for a really cracker like dough (that I've always hated before with pizza, but not now!) because I roll out each piece about 6 inches around. It makes me happy that I can have a 'whole' pizza with everything on it that I love but not having to feel guilty about the calories! We usually pile the topping up until they almost won't stay on since they are the best part, but with the smaller portions you really aren't eating anymore than you need. The extra crusts can be partially baked ahead then frozen and just grabbed when we get the urge for some pizza.

The other day we had the crusts with some of the leftover filling from gooey grilled cheese sandwiches (The Ultimate Uncheese Cookbook) and we both found it very 'musy' (as in: we must have another, and another, and another...)  :-D



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