2 Ingredient Pizza Dough

The pizza dough for this pizza is just 2 ingredients. This no-yeast dough is quick and easy and produces a thin crust pizza in about 30 minutes!
overhead photo of a pizza

It’s been a super busy and stressful week. I finally finished my taxes and I immediately made this pizza to celebrate.

I’ve made 2 Ingredient Dough Bagels and 2 Ingredient Dough Soft Pretzels. Today, I’m sharing 2 Ingredient Pizza Dough. I actually first came across the pizza dough recipe a few years ago. I loved it back then and then sort of forgot about it until I came across the 2 Ingredient Dough Bagels, which uses the same ingredients.
close-up of a pizza made with 2-ingredient pizza dough
Now that I’ve made the bagels and soft pretzels about a dozen times, I wanted to revisit the 2 Ingredient Pizza Dough.

Taste and Texture

This pizza crust is so quick and easy and it comes out thin and chewy with crispy edges. It is similar to the build-your-own wood fired personal pizzas that became popular a few years ago.

Also, the yogurt flavor is barely noticeable. If you’ve made the bagels, you know they have a little bit of a sourdough flavor. But the pizza crust uses a higher flour to yogurt ratio so the dough is a lot less tangy. It is also such a thin crust that is covered with so many other flavors that you really don’t taste the yogurt.

It’s such a great solution for homemade pizza night and you can top with whatever toppings you prefer. I personally love sausage, mushrooms and peppers on my pizza. I made one large pizza but you can also split the dough into two and make two personal pizzas.
photo of a piece of pizza being lifted up

Ingredient Tips

  • You must use greek strained yogurt. Regular yogurt will not work. You should also choose a brand that makes very thick greek yogurt. Some brands have a thinner consistency, but this recipe works best with a thick greek yogurt. I’ve made this with both Fage and Kirkland.
  • The yogurt does give the dough a slight tangy finish. To reduce any tanginess, choose a yogurt brand that is less sour. I find the Kirkland brand to have a much more mild tangy flavor.

Cooking Tips

  • For best results, bake pizza on a pizza stone dusted with cornmeal. This will crisp up the crust while it is cooking, giving it a chewy and crispy texture. If you cook the pizza in a pan or with parchment paper, the dough stays soft in the middle.
  • You can knead the dough by hand or using a stand mixer with a dough hook attachment. I personally prefer using the stand mixer method as it doesn’t take as much kneading. You do need to watch the mixer carefully. As soon as the dough pulls away from the sides of the mixing bowl and comes together in one ball, it’s ready. If you over-knead it, it will actually start becoming too sticky to work with again. You can watch my video here to get an idea of how the dough should be when it’s ready.

2 Ingredient Pizza Dough

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Course: Main Dishes
Cuisine: Italian
Servings: 6

No yeast, quick and easy pizza dough. You can have homemade pizza in 30 minutes! This dough recipe makes one 12-inch pizza.

Ingredients:

pizza dough

  • 1 ½ cups self-rising flour
  • 1 cup nonfat plain Greek yogurt (see note)

pizza toppings

  • 4 oz tomato sauce
  • 1 cup shredded mozzarella cheese
  • half a green bell pepper thinly sliced
  • 12-14 slices of pepperoni
  • 1 uncooked chicken sausage link, sliced into small pieces
  • cornmeal for dusting pizza stone

Directions:

  1. Preheat oven to 450°F.
  2. In a large bowl, add yogurt and flour. When measuring out the yogurt, make sure that you strain out any liquid. Any extra liquid sitting in your yogurt will cause the dough to be too wet.
  3. Using a large spoon or spatula, mix together flour and yogurt until it begins to form a crumbly dough. The dough will be very sticky.
  4. Add your dough to a stand mixer with a dough hook attachment. Knead the dough on medium speed until it becomes one ball and pulls away from the sides of the bowl. This should only take a few minutes and you should be watching your mixer carefully and stop kneading as soon as it is becomes one ball and pulls away from the bowl. If you over-knead it, the dough will become sticky again. If you do not have a stand mixer, you can knead the dough by hand. You will need to cover your kneading surface with flour and knead the dough by hand until it is tacky and no longer sticky.
  5. Roll your dough ball out onto a lightly flour dusted surface. Continue to roll with a rolling pin until it forms a round circle that is 12 inches in diameter about a quarter inch thick.
  6. Generously dust your pizza stone with cornmeal (this will help prevent your crust from sticking to the stone). Place pizza dough on top. Spread tomato sauce over crust, leaving about 1 inch edge uncovered. Sprinkle with cheese. Top with remaining toppings like sausage, peppers, pepperoni. Place pizza stone in oven and cook for about 10 minutes. Turn up the oven to 500°F and continue to cook the pizza for a few more minutes until the edges are a dark golden brown and crispy.

Notes:

Ingredient Tips

  • If you don't have any on had, you can make self-rising flour by mixing 1 ½ cups all purpose flour + 2 ¼ tsp baking powder + 3/8 tsp salt
  • You must use greek strained yogurt. Regular yogurt will not work. You should also choose a brand that makes very thick greek yogurt. Some brands have a thinner consistency, but this recipe works best with a thick greek yogurt. I've made this with both Fage and Kirkland.
  • The yogurt does give the dough a slight tangy finish. To reduce any tanginess, choose a yogurt brand that is less sour. I find the Kirkland brand to have a much more mild tangy flavor.

Cooking Tips

  • For best results, bake pizza on a pizza stone dusted with cornmeal. This will crisp up the crust while it is cooking, giving it a chewy and crispy texture. If you cook the pizza in a pan or with parchment paper, the dough stays soft in the middle.
  • You can knead the dough by hand or use a stand mixer with a dough hook attachment. I personally prefer using the stand mixer method as it doesn’t take as much kneading. You do need to watch the mixer carefully. As soon as the dough pulls away from the sides of the mixing bowl and comes together in one ball, it’s ready. If you over-knead it, it will actually start becoming too sticky to work with again. You can watch my video here to get an idea of how the dough should be when it's ready.
Nutrition Facts
2 Ingredient Pizza Dough
Amount Per Serving (1 slice)
Calories 265 Calories from Fat 73
% Daily Value*
Fat 8.1g12%
Saturated Fat 3.4g21%
Trans Fat 0.2g
Polyunsaturated Fat 0.7g
Monounsaturated Fat 3g
Cholesterol 34.7mg12%
Sodium 776.9mg34%
Carbohydrates 31.9g11%
Fiber 1.7g7%
Sugar 3.9g4%
Protein 15.6g31%
Vitamin A 200IU4%
Vitamin C 20.6mg25%
Calcium 290mg29%
Iron 2.5mg14%
Net Carbs 30g60%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
2 Ingredient Pizza Dough

Related Recipes

2 Ingredient Bagels

2 Ingredient Dough Soft Pretzels

2 comments on “2 Ingredient Pizza Dough”

  1. Only 2 ingredients!? I need to make this pizza too! It’s been a long week and I haven’t finished my taxes yet ?

Leave a Reply

Your email address will not be published. Required fields are marked *