Skip the yeast, skip the wait. This two-ingredient pizza dough comes together in minutes with just self-rising flour and Greek yogurt — and delivers a real, homemade pizza in under 30 minutes
I first saw this pizza dough technique on the tv show Naturally, Danny Seo. He calls it yogurt pizza dough and the simplicity of this recipe is pure genius! You may have seen two ingredient bagels (also known as the Weight Watchers bagels). Concept is the same in which self-rising flour and yogurt are mix together.
I immediately filed it away in my “why didn’t I know this sooner” mental category. This would have been such a game changer during my college years.
Staple Weeknight Dinner Recipe
You know that moment when everyone’s hungry, you have zero energy, and pizza delivery is 45 minutes away? This recipe was made for that exact moment.
While this two ingredient pizza dough recipe is no match or comparison to real, yeast raised pizza dough, my family and I agree that it’s pretty darn tasty!
No yeast, no proofing time, no stand mixer. Just a bowl, a spatula, and about five minutes of kneading.
Ingredients
Two ingredients: self-rising flour and whole milk Greek yogurt. The baking powder already included self-rising flour gives the dough the rise, while yogurt adds fat, protein and flavor. The result is a crust that crispy on the outside, chewy in the center, yet study enough to hold the toppings.
What is self-rising flour?
Self-rising flour is a combination of flour, baking powder, and salt. It is most commonly used for biscuits, scones, and quick breads. Use store-bought or simply make your own!
Here’s my ratio: for every 1 cup of all-purpose flour, add 1½ teaspoon baking powder and ½ teaspoon kosher salt.
Whole Milk vs Reduced Fat Yogurt: Does it matter?
Yes, I tested the recipe using both so you don’t have to.
Whole milk full-fat Greek yogurt produces a fluffier, chewier dough. It’s easier to knead together and gives your a crust with a satisfying bite. This is my recommended choice!
2% Greek yogurt makes a slightly drier dough that requires a bit more effort to knead. The cooked crust tastes similar but the texture is noticably crunchier.
How to Make Two-Ingredient Pizza Dough
STEP 1: Preheat your oven to 450°F. Ensure one rack is positioned in the center of the oven. That’s where you’ll place your pizza.
STEP 2: Combine flour and yogurt. In a large bowl, mix together self-rising flour and full-fat plain Greek yogurt. Use a sturdy spatula to combine ingredients together until it looks like a “shaggy mess.” It will look rough and uneven.
STEP 3: Knead the dough. Dump the shaggy mess onto a clean work surface. Knead by hand for 3-5 minutes, until the dough is smooth and elastic like the image above. Don’t be tempted to add more flour.
STEP 4: Shape it. Roll dough into a 13-inch circle. It doesn’t have to be perfect. Or, choose to roll it into a square, rectangle, oval, etc. Place it on a pizza pan, baking sheet, or cookie sheet.
STEP 5: Top it. Spread sauce over the rolled dough, leaving about a 1-inch border for the crust. Add cheese, pepperoni, or other desired toppings. Brush the exposed crust with olive oil (and sprinkle parmesan cheese!).
STEP 6: Bake for 12-15 minutes. Bake in preheated oven until cheese is melted and crust has browned. Cool for a few minutes before slicing.
Tips for Best Results
Use the dough immediately. Unlike yeast doughs that benefit from resting in the fridge, this dough should be used right after you make it. The baking powder begins activating the moment it contacts moisture, so waiting too long means you lose leavening power before it hits the oven.
Go easy on the sauce. A thin layer of sauce is all you need. Too much moisture on top can prevent the crust from crisping up properly. When it comes to pizza toppings- less is more!
Full-fat yogurt works best. Whatever you do, avoid non-fat yogurt. It doesn’t have enough fat to bring the dough together properly and you’ll end up fighting it the whole time.
Topping Ideas Beyond Pepperoni
The beauty of this dough is that it’s a blank canvas. Dress it up or dress it down. Here are some combinations I love:
- Margherita: Fresh tomato slices, fresh mozzarella, basil, olive oil drizzle
- White pizza: Ricotta, garlic, mozzarella, fresh thyme
- Veggie-loaded: Roasted cherry tomatoes, caramelized onions, zucchini, olives
- BBQ chicken: BBQ sauce instead of marinara, rotisserie chicken, red onion, cilantro
- Filipino-inspired: Garlic butter base, longganisa crumbles, mozzarella, fresh tomato
Two Ingredient Pizza Dough
Ingredients
Pizza Dough:
- 2 cups self-rising flour (260 g)
- 1 cup whole milk full-fat plain Greek yogurt (227 g)
Toppings:
- 3 Tablespoons marinara sauce, or pizza sauce
- ½ cup shredded mozzarella cheese
- pepperoni slices, as needed
- 1 Tablespoon olive oil, for brushing curst
Instructions
Pizza Dough:
- Preheat oven to 450°F.
- In a large bowl, combine self-rising flour and Greek yogurt with a sturdy spatula. Mix until a shaggy dough forms.
- Dump mixture onto a clean work surface. Knead dough together by hand for about 5, until dough is smooth and elastic.
- Roll dough out to a 13-inch circle. Place on pizza tray, cookie sheet, or baking sheet.
- Spread marinara sauce over dough, leaving about one inch border for the crust. Top with cheese and pepperoni. Brush olive oil on exposed crust. If desired, sprinkle grated parmesan on crust.
- Bake for 12-15 minutes until cheese has melted and the crust and browned. Cool for 2 minutes before slicing.
Notes
- Self-rising flour is a pre-packaged combination of flour, baking powder, and salt. Here’s my ratio for making your own: 1 cup (130 grams) APF + 1 1/2 teaspoon baking powder + 1/2 teaspoon kosher salt
- Whole milk Greek yogurt is strongly recommended over reduced-fat for best texture. Whole milk creates fluffier, chewier dough. Reduced fat 2% is a harder to knead and produces a drier, crunchier crust.
- Use this dough immediately! Do not make ahead or refrigerate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!FAQs
No, I don’t recommend it. This dough is designed to go from bowl to oven within the same session.
Yes! Preheat your cast iron skillet in the oven, then carefully press the dough into the hot skillet, add toppings, and bake. The direct heat from the skillet gives you an excellent crispy bottom crust.
Different brands of Greek yogurt have slightly different moisture levels. If your dough is sticking too much, simply add more flour, one tablespoon at a time, until it’s manageable. Don’t go overboard — a little tackiness is normal and fine.
Can I make this in a cast iron skillet instead of a pizza stone or baking sheet? Would I need to change anything?
Have you ever tried almond flour or another nut flour? Does it work? Gluten is a challenge for my body. (Yes, I realize my flours don’t bake the same)
The recipe works with any 1:1 Gluten Free Baking Flours (such at Bob’s Red Mill, King Arthur Baking Company, and Cup4Cup). I have not tried this recipe with nut flours.
How many carbs and sugar are in the 2 ingredients pizza? I am going to try it soon!
I do not have the nutritional information for this recipe. The carbs and sugar is dependent on the flour and yogurt you use. Check the labels on the packaging.
Just made a Hawaiian pizza using the 2 ingredient pizza dough. I baked my pizza for 15 minutes. PERFECT Pizza Crust!!! Can’t wait to make the pretzels and bagels using this recipe. Thank you for sharing!!
Thanks for trying out the dough recipe! That’s wonderful to hear! Hawaiian pizza sounds delicious right now! :)
This recipe was surprisingly good!! I roasted my own cherry tomatoes and used them instead of marinara sauce. They added a wonderful smoky taste and chunky texture . I also added oregano and very thinly sliced onion. This was an 8 out of 10 for a healthy weight conscious recipe!! I will make it again for sure and also service it to guests.
Next time I will do roasted vegetables and goat cheese.
Loved this recipe!
Thanks for giving the recipe a try! The roasted cherry tomatoes sounds wonderful. I’ll have to give it a try this summer!
How many points is a slice without the pepperoni and fat free mozzarella?
I made this pizza dough last night and my family and friends loved it! Thanks for such a great recipe. We will definitely make Again!!
Can you make this dough a day ahead and let it just sit in the fridge in a sealed ziplock??
No, I don’t suggest it. The baking powder will lose it’s leavening abilities. This dough recipe is best used immediately after mixing.
Nice! I have tried a similar recipe and loved the results. Curious to try this one!
It’s our go-to meal whenever we’re too lazy to cook!