Does pizza need yeast?
Many kinds of pizza base are made from a yeast-raised bread dough. As with other breads (and beer, and wine, and cider etc.) the yeast, while it feeds and gives off the gas that causes the dough to rise, produces other substances which contribute to the flavour. So, a dough used as a pizza base which was not leavened with yeast isn't going to taste the same because it's not going to have these yeasty byproducts in it.

Texturally, it's also likely to be different. One of the other things that happens while the yeast is working at making the dough rise, and during any kneading that is part of the process, is the formation of gluten, which is essential to the structure of many risen breads. Anything else is unlikely to have the same behaviour. Take for example soda bread, which, despite being made from wheat flour, is made in such a way as to minimise gluten development and thus has a very, very different texture to a yeasted loaf made from the exact same flour.

So, your non-yeast pizza recipe is likely to be quite different to yeast-risen pizza. That doesn't necessarily mean it won't be nice, but you'll have to make it in order to find out.

I once made a pizza with a base made from scone dough, which has the advantage of being fast, as would a pizza based on a soda bread base. Yeast takes a while to work, so there's no way you're going to get a good yeasty base inside 30 minutes. It'd be hard to do it inside an hour. My usual strategy involves a no-knead dough recipe set up the night before, so actual preparation of the pizza takes perhaps three quarters of an hour, with the yeast doing most of the work while I'm at work or asleep.

But I'm just airily speculating. The only way to know for sure what this recipe is like is to make it and find out.