Quick No-Yeast Sheet Pan Pizza with Peppers

Why You’ll Love This Recipe

• No yeast, no rise time—dinner-ready in about 30 minutes.
• Crackly edges and a tender center thanks to a quick par-bake.
• Sheet-pan format feeds a crowd with minimal cleanup.
• Simple pantry dough and customizable toppings.

Grocery List

• Produce: 2 bell peppers (any colors), fresh basil (optional)
• Dairy: 12 oz shredded low-moisture mozzarella
• Pantry: All-purpose flour, baking powder, fine salt, extra-virgin olive oil, marinara sauce, red pepper flakes (optional)

Full Ingredients

No-Yeast Sheet-Pan Crust

• 2 1/2 cups (312 g) all-purpose flour
• 2 1/2 tsp (10 g) baking powder
• 1 tsp fine salt
• 1 cup (240 ml) warm water
• 3 tbsp extra-virgin olive oil
• 2 tbsp extra-virgin olive oil, for the pan

Toppings

• 1 1/4 cups (300 g) thick marinara sauce
• 12 oz (340 g) low-moisture mozzarella, shredded (about 3 cups)
• 2 medium bell peppers, thinly sliced (red and yellow look great)
• 1 tbsp extra-virgin olive oil, for drizzling

Optional Garnishes

• Crushed red pepper flakes
• Fresh basil leaves, torn

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Place a rack in the lower-middle of the oven and heat to 500°F (260°C). Lightly oil a rimmed half-sheet pan (18×13 inches) with 2 tablespoons olive oil, spreading it evenly to coat the entire surface and corners. This helps the crust fry slightly on the bottom and get crisp.

Step 2: Make the no-yeast dough

In a large bowl, whisk together the flour, baking powder, and salt. Add the warm water and 3 tablespoons olive oil. Stir with a spoon until a shaggy dough forms, then switch to your hands and knead briefly in the bowl (30–60 seconds) until smooth. If the dough feels sticky, dust in 1–2 teaspoons flour; if dry, sprinkle in 1–2 teaspoons water.

Step 3: Press the dough into the pan

Let the dough rest for 5 minutes to relax. Transfer it to the oiled pan. Press the dough outward with your fingertips, nudging it into the corners and along the edges in an even layer. If it resists, pause 1–2 minutes, then continue. Dock the surface with a fork to prevent large bubbles.

Step 4: Par-bake for a crisp base

Bake the undressed crust for 7 minutes on the lower-middle rack. This quick bake sets the structure so the sauce won’t sog up the center and gives you a head start on a golden, crisp bottom.

Step 5: Sauce and cheese

Remove the pan. Spread the marinara evenly over the hot crust, leaving a 1/2-inch border. Sprinkle the shredded mozzarella in an even layer.

Step 6: Add peppers and finish baking

Scatter the sliced bell peppers over the cheese and drizzle with 1 tablespoon olive oil. Return to the oven and bake for 9 minutes more, until the edges are deep golden, the cheese is melted and bubbling, and a peek under a corner shows a nicely browned underside. For extra color, broil 1–2 minutes, watching closely.

Step 7: Rest, slice, and serve

Cool the pizza on the pan for 3–5 minutes so the cheese sets. Garnish with red pepper flakes and torn basil, if using. Slice into 12 squares and serve hot.

Pro Tips

• Use a thick marinara. If yours is thin, simmer 5–7 minutes to reduce before topping.
• Slice peppers very thin so they soften in the short bake time; pat dry if they’re wet.
• Weigh the flour for consistent results; if measuring by cups, fluff, spoon, and level.
• For an extra-crisp bottom, leave the pan on an inverted preheated baking sheet or pizza stone during baking.
• Don’t overload the sauce. Too much moisture prevents browning and crisping.

Variations

• Spicy Supreme: Add 3 oz sliced pepperoni and a pinch of crushed red pepper along with the peppers.
• Veggie Deluxe: Add thin ribbons of red onion and a handful of sliced olives; finish with fresh arugula after baking.
• White Pie Twist: Skip marinara; brush crust with 2 tbsp olive oil and dollop 3/4 cup ricotta under the mozzarella. Add peppers on top.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat on a bare sheet pan at 425°F (220°C) for 8–10 minutes until crisp. Freeze slices up to 2 months; reheat from frozen at 425°F (220°C) for 12–15 minutes. For a head start, par-bake the undressed crust (Step 4), cool, wrap, and refrigerate up to 24 hours; top and bake as directed. The raw dough is best used right away but can rest in the fridge (covered) up to 8 hours; expect a slightly less dramatic rise from the baking powder.

Nutrition (per serving)

Approx. 500 calories; 20 g protein; 45 g carbohydrates; 26 g fat; 2 g fiber; 950 mg sodium. Nutrition will vary with sauce and cheese brands.