This Two Ingredient Pizza Dough recipe is the easiest way to make pizza dough. Combine self-rising flour and Greek yogurt and roll it out!
My family would eat pizza every day if possible, especially since there are so many ways to make it. This two ingredient pizza dough is such an easy way to make pizza crust. Just mix it up, roll it out, add your favorite toppings, and bake! There’s no yeast and no waiting for dough to rise.
How To Make
Step One: Two Ingredient Dough
Mix the self-rising flour and plain, nonfat Greek yogurt with a stand mixer or hand mixer until a ball forms.
Turn the dough out onto a floured surface. Sprinkle the top with flour, knead a couple of times, and form the dough into a ball.
Step Two: Roll Out Dough
Roll the dough out into a large circle on a floured surface. Transfer it to a greased baking sheet or pizza stone. Reshape the dough to fill the pan.
Step Three: Toppings
Spread pizza sauce over the crust and sprinkle with shredded mozzarella cheese. Top with pepperoni and oregano.
Step Four: Bake
Bake at 425° for 17-20 minutes until the crust is golden brown and the cheese is melted. I brushed the edges of the pizza crust with garlic butter for some extra flavor.
Two Ingredient Pizza Dough FAQs
- How can I make self-rising flour? For one cup of self-rising flour, whisk together one cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
- What brand of plain Greek yogurt should I use? I use Chobani or Fage.
- Do you have to use plain, nonfat Greek yogurt? You can try using full fat, 2%, or 5%, but your results may vary.
- My dough is too sticky. What should I do? Knead in a little more flour at a time until it is workable.
Two Ingredient Pizza Dough
Ingredients
- 1 ½ cups self-rising flour
- 1 cup plain, nonfat Greek yogurt Chobani or Fage
- ¾ cup pizza sauce
- 1 ¼ cups shredded mozzarella cheese
- 34 pepperoni slices
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 425˚F. Combine the self-rising flour and plain, nonfat Greek yogurt with a stand mixer or hand mixer until a ball forms.
- Turn out onto a floured surface. Sprinkle with flour, knead a couple of times and form into a ball.
- Roll the dough out into a large circle on a floured surface. Move the dough over to a greased baking sheet or pizza stone. Reshape dough to fill the pan.
- Top with pizza sauce, shredded cheese, pepperoni, and oregano.
- Bake at 425˚F for 17-20 minutes until the crust is golden brown and the cheese is melted.
Video
Linda says
I made this today and put a bit more Greek yogurt, which made it easier to roll out on a cookie sheet. It was super easy to spread out on the sheet, will make again
Heather Grinstead says
This looks delicious ! What size pan ?
I want to make sure I roll it out properly .
Tonia Larson says
Hi Heather,
The stoneware pizza pan I used in this post measures 15-inches across. Enjoy!
~Tonia
Tejal says
I love this dough! Can you make this dough ahead and refrigerate or freeze?
Tonia Larson says
Hello Tejal,
We’ve always used the dough right away! you should be able to make it ahead of time and store it just like you would with traditional pizza dough. Wrap the dough and store it in the fridge for up to 24 hours or in the freezer for up to three months.
Enjoy,
~Tonia
Marie Condola says
I really love the speed and simplicity of this dough. Just be sure to roll it really really thin to ensure that the top part of the dough on which the sauce is spread is cooked through. I had to put it back in the oven for about 15 more minutes because it was undercooked🙈
Marilyn says
Would this recipe work with plain almond milk yogurt?
Tonia says
I’ve never tried making it that way. If you do try it let us know how it turns out!
Priya says
I love your no-yeast pizza dough. Made it about two weeks ago and going to do it again tomorrow!