- 1 ½ cups self-rising flour
- 1 cup nonfat plain Greek yogurt (see note)
- 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
Preheat oven to 450°F.
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.
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.
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.
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.
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.
- 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.
- 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.
2 Ingredient Pizza Dough
Amount Per Serving (1 slice)
Calories 265 Calories from Fat 73
% Daily Value*
Saturated Fat 3.4g21%
Trans Fat 0.2g
Polyunsaturated Fat 0.7g
Monounsaturated Fat 3g
Vitamin A 200IU4%
Vitamin C 20.6mg25%
Net Carbs 30g60%
* Percent Daily Values are based on a 2000 calorie diet.