Incredibly crispy, delicious “lavash” style No-Yeast Pizza Dough uses just five ingredients and can be ready in under 30 minutes. 
We are a family of certifiable pizza addicts. Pizza is our Friday-night tradition and we usually make it from scratch using my husband’s totally incredible and easy yeast dough recipe. But we don’t always have the time to wait for dough to rise. On those nights, we go lavash-style.
If you’re not familiar with Lavash, its a Middle Eastern (Turkish) flatbread with a super crisp, cracker-like texture. It can be made using just a few familiar ingredients and comes together in almost no time. But the results are INCREDIBLE. The dough bakes up so crisp and light. Its delicious on its own with just a sprinkle of salt but even better when used as a pizza crust.
Its especially perfect in the summer when we keep our pizza toppings fairly light and simple. The kids absolutely adore this crust with nothing more than a very light smear of pizza sauce, a sprinkle of cheese and some fresh basil. Maybe some bacon if they’re feeling wild.
The results though, are absolutely incredible.
Light and flaky, crisp golden brown and absolutely delicious. It really is amazing how incredible this dough bakes up considering how very little work goes into making it.
One thing to note: Its important to pre-bake your No-Yeast Pizza Dough briefly before adding toppings. This will help ensure that the dough bakes up nice and crisp once toppings are added. After rolling out my dough on a cookie sheet and brushing it with olive oil, I usually stick it in the oven for about 8 minutes at 425 degrees, just until the edges barely start to brown. Then pull it out and top it before finishing it off in the oven for another 10 minutes. The results are absolutely gorgeous.
One other fun thing to note is how creative you can get with your toppings. That super-light and crispy foundation is a great building block for lots of summery combinations. Jon and I tend to skip the pizza sauce altogether in favor of a light coating of garlic and olive oil, a combo of cheeses and fresh veggies (fresh mozzarella, goat cheese and shaved asparagus?). But my absolute favorite thing to do….make a simple white pizza and then top it with a chopped summer salad. This is TO. DIE. FOR.
Forgive the janky pic — I snapped this one at around 9pm a few nights back right before Jon and I dug into this messy monster, but I’ll share a better pic and full recipe next week. Its not to be missed.
Meanwhile, you need to give this No-Yeast Pizza Dough a try.
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“Lavash Style” No-Yeast Pizza Dough
- Prep Time: 35 minutes
- Cook Time: 18 minutes
- Total Time: 53 minutes
- Yield: 2 pizza crusts 1x
- Category: Dough
- Method: Baking
- Cuisine: Pizza
Description
Incredibly crispy, delicious “lavash” style No-Yeast Pizza Dough uses just five ingredients and can be ready in under 30 minutes.
Ingredients
- 2 3/4 cup all-purpose flour, plus more for sprinkling on work surface
- 1 teaspoon salt
- 2/3 cup + 1 tablespoon water
- 1 large room-temperature egg
- 4 tablespoons extra-virgin olive oil
Instructions
- Preheat oven to 425 degrees F. In a large bowl, whisk together the flour and salt.
- In a smaller bowl, beat together the water, egg, and 2 tablespoons of extra-virgin olive oil until well mixed.
- Add the wet ingredients into the large bowl with the dry ingredients and mix together. Knead with your hands until the dough comes together. Don’t knead too much otherwise the dough will be tough. Knead just until the dough can be formed into a ball.
- Split the dough into two balls. Let the balls of dough rest for at least 30 minutes*
- Lightly grease two unrimmed cookie sheets. Place one ball of dough on each cookie sheet and roll the dough out as thin as possible, the thinner the dough, the crispier the crust.
- Brush each crust with 1 tablespoon each of the remaining olive oil (and sprinkle with salt if desired).
- Parbake each crust for 8 minutes, until crust is no longer doughy and just barely beginning to crisp at the edges. Remove crust from oven and top with pizza toppings as desired.
- Return crust to oven and bake for 10 to 15 minutes more, or until crust is golden brown and cheese on the pizza is melted.
Notes
*Dough can be made up to 24 hours in advance. Store in an airtight container in the refrigerator. Remove from refrigerator and allow to rest at room temperature for 30 minutes before rolling.
