2-Ingredient Pizza Dough

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This Greek Yogurt Pizza Dough is an easy 2-ingredient pizza dough packed with proteins, no yeast, and with the most delicious crispy texture.

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Prep Time10

Cook Time8

Total Time18

Servings: pizza

Calories: 455.8kcal

Author: Carine Claudepierre

Ingredients

1 ¾ cups Self-Rising Flour (note 1)
1 cup Dairy-Free Greek Yogurt (note 2)

US Customary - Metric

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..

Notes

Note 1: You can use 1 3/4 cups of all-purpose flour and stir in 4 teaspoons of baking powder. I didn't try gluten-free all-purpose flour for this recipe and I don't think it will work very well.

Note 2: You can use any Greek yogurt, even regular plain yogurt if you use dairy in your kitchen.

Prebake pizza dough: You can roll the pizza dough, prebake it for 5-10 minutes, cool it at room temperature, and freeze it on a piece of parchment paper, wrapped in film wrap. Freeze it for up to 3 months. No need to thaw, when you want to use it unwrap, keep on the parchment paper, spread the toppings on the frozen pizza base, pull the parchment paper to slide the frozen pizza base on a preheated pizza pan, and bake as usual.

Nutrition