This Greek Yogurt Pizza Dough is an easy 2-ingredient pizza dough packed with proteins, no yeast, and with the most delicious crispy texture.
I love making super-simple, back-to-basic baking recipes, like my Air Fryer Donut Holes, 2-Ingredient Bread, or 2-Ingredient Almond Flour Banana Cookies. While I’ve made pizza bases before, like my Vegan Pizza Dough, I wanted to make the simplest possible version, using my 2-Ingredient Dough. And it’s amazing!
Ingredients and Substitutions
You only need 2 basic ingredients to make this amazingly simple dough. Here’s how to pick them.
- Self-Rising Flour – The core ingredient for the dough. It’s convenient because it already contains baking powder and salt, saving time and effort. If unavailable, make your own by combining 1 ¾ cups of all-purpose flour with 4 teaspoons of baking powder. Gluten-free all-purpose flour can work but all brands behave quite differently, so I can’t recommended it without testing each blend.
- Dairy-Free Greek Yogurt – A creamy, high-protein alternative to water or milk in traditional pizza dough. This provides moisture, elasticity, and a slight tangy flavor. Plant-based options like coconut, almond, soy, or oat Greek yogurt are great substitutes for regular Greek yogurt, delivering comparable results. Choose yogurt with higher protein content for extra structure and nutrition.
To top the pizza, I used 4 simple ingredients:
- Tomato Paste – This is a thick reduced tomato puree.
- Italian Herbs – Fresh or dried.
- Dairy-Free Mozzarella – I feel extremely lucky to have found a dairy-free mozzarella that tastes like the classic cheese, melts like true mozzarella, and that is made locally: One Love Planet’s Mozzabella.
- Fresh Basil – Added after baking.
How to Make Greek Yogurt Pizza Dough
This recipe is really easy to whip up in just a few minutes.
Combine the dough ingredients in a large mixing bowl.
Start mixing the dough with a spatula before kneading it with your hands.
Let the dough rest at room temperature before cutting it into two parts.
Roll each dough ball and flatten them into a thin pizza base.
Transfer the pizza bases onto perforated pizza pan.
Spread some tomato paste mixed with Italian herbs and slices of dairy-free mozzarella. Bake it for 15-17 minutes at 400 °F (200 °C).
Carine’s Tips
I have a few more tips to help you make the best possible pizza.
- Handling Stickiness: The dough will feel sticky initially. This is normal. Lightly grease your hands with olive oil to knead it comfortably. Add small amounts of flour (a teaspoon at a time) only if absolutely necessary. Over-flouring can lead to a dense crust.
- Thickness Preference: Roll the dough thinly for a crispy crust. If you prefer a thicker crust, roll the edges slightly thicker and allow the center to remain uniform.
- Rest the Dough: Allow the dough to rest for 10 minutes at room temperature before rolling. This relaxes the gluten (and the protein in plant-based yogurt), making it easier to shape and less prone to tearing.
- Prebake to Make-ahead: For make-ahead prep, roll and prebake the dough at 400°F (200°C) for 5-10 minutes. Cool completely, then freeze it on parchment paper, wrapped in film wrap. When ready to use, top the frozen base and bake directly—no thawing needed.
- Flavor the Dough: Enhance the dough by mixing in spices such as Italian herbs, garlic powder, onion powder, or a pinch of salt. This adds depth to the crust’s flavor.
More Dairy-Free Pizza Recipes
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2-Ingredient Pizza Dough
Ingredients
- 1 ¾ cups Self-Rising Flour - (note 1)
- 1 cup Dairy-Free Greek Yogurt - (note 2)
Instructions
- In a large mixing bowl or the bowl of a stand mixer, add self-rising flour and yogurt.
- If making the dough by hand, stir with a rubber spoon at first, the yogurt forms lumps when mixed with flour. Stop, grease your hands, and knead and squeeze to bring the ingredients together. It's sticky and a bit messy but it comes together into a dough ball as you knead.
- If too sticky, add more flour to bring the dough together. The dough should stay soft, moist, but not stick to your hands.
- If preferred, use the paddle attachment of a stand mixer. Knead the dough on low speed (speed 2-3 of a KitchenAid stand mixer), until it forms a dough ball that detaches from the bowl. It takes about 2 minutes.
- Let the dough rest for 10 minutes at room temperature while you preheat the oven and your pizza pan/pizza stone.
- Preheat the oven to 400 °F (200 °C). I like to preheat my pizza pan for 10 minutes in the hot oven.
- Divide the dough into two equal portions and roll each dough on a lightly floured surface into a 8-inch (20 cm) pizza.
- Place the pizza dough onto the pizza pan, spread a thin layer of your favorite pizza sauce and topping of your choice.
- Bake it for 15-17 minutes at 400 °F (200 °C) on the middle rack of the oven until the pizza is crispy and cheese melted..
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