Easy Two Ingredient Pizza Dough Recipe + Video
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2 Ingredient Pizza Dough is simple and delicious. Even better, it’s ready in just 10 minutes with no rise time. Make savory pizzas, breadsticks, and even desserts with this yogurt pizza dough recipe! Simple ingredients for the win!
This 2-ingredient pizza dough is the easiest way to make a delicious pizza.
When you have a pizza craving, you can make this easy dough, and then top with tomato sauce or marinara sauce, and all your favorite toppings.
The dough cooks to golden brown perfection when you use a pizza stone!
This means that making an easy pizza recipe topped with all your favorite pizza toppings isn’t hard to do at all!
Follow the simple steps on the recipe card below to get started and you’ll be eating easy homemade pizza in no time at all.
And be sure to share this two-ingredient dough recipe with family and friends – because easy pizza dough this good should be shared!
It’s perfect for pizza night, and so much cheaper than anything you can buy at grocery stores.
2 Ingredient Pizza Dough
When I shared a recipe on our Facebook page for a 2 ingredient pizza dough that I have seen all over the internet, our readers went nuts!
No one could believe that you can make pizza dough with 2 ingredients. So, we put it to the test — Greek yogurt and self-rising flour, that’s it. Seriously!
First, I tried out a simple pepperoni pizza, and it was a success. It had such a delicious, tender crust with a slightly crisp exterior.
The next day, we made more pizza, bread sticks, dessert pizzas, and more. Guess what? They were all phenomenal!
Find plenty of ideas below, plus some helpful tips when making yogurt pizza dough that I discovered while experimenting. Happy baking!
Tips for Making Greek Yogurt Pizza Crust
- Self-rising flour substitute: Make your own by combining 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 3/4 teaspoon salt.
- Mix by hand. You can still make this recipe, even without a stand mixer! Simply add both ingredients to a bowl and mix with a spoon until combined.
Then, flip out onto a well-floured countertop and knead for 5-8 minutes. - Dough too sticky? Add more flour, 1 tablespoon at a time, to fix this problem.
But, keep in mind that you’ll also be incorporating more flour when rolling out the 2 ingredient dough — so it’s fine for it to be a little bit sticky at first!
What to Make with Yogurt Pizza Dough
There are so many ways to use this two ingredient pizza dough! Regardless of what you’re making, the general steps will always be the same:
- Roll out the dough to your desired shape and thickness.
- Brush with oil/butter, season, and add toppings.
- Bake at 450°F for 10-12 minutes, until the Greek yogurt pizza crust is crisp.
Here are just a few of the things we’ve tried and loved. Let us know what you come up with in the comments!
Pizzas
I also like to brush olive oil on my baking sheet and sprinkle it with cornmeal to give this Greek yogurt pizza crust that classic pizzeria texture on the bottom.
Pizza bases are easy to change the flavor!
However, this step is completely optional
- Pepperoni – Top dough with marinara, shredded mozzarella, and pepperoni. A little extra cheese over everything helps to hold the pepperoni in place!
- Garlic Cheese – Sprinkle dough with garlic powder, then top with marinara and mozzarella cheese.
- Lemon Basil – Top dough with marinara, lemon slices, and mozzarella cheese slices (not shreds).
For the best results, add your favorite toppings and seasonings. I like to add Italian seasoning to the top of my two-ingredient pizza dough for a fun flavor.
The best part is that you can add anything that you want! Don’t forget parmesan cheese on your personal pizza!
Bread and Breadsticks
Just like with pizza, you’ll brush the two ingredient pizza dough with olive oil — use high quality if possible since the flavor will come through stronger without the marinara.
You can bake these with or without the cornmeal on the bottom.
- Garlic Breadsticks – Sprinkle dough with garlic powder. Transfer to the prepared baking sheet and slice into bread sticks.
Bake, then slice along the same lines to separate. - Cheesy Garlic Bread – Sprinkle with garlic powder and shredded Italian cheese blend. Slice before and after baking.
Dessert Pizzas
Instead of olive oil, brush your 2 ingredient pizza dough with butter when making dessert bread.
And apply a thin layer of cooking spray to your baking sheet to prevent sticking!
- Cinna-Sticks – Mix together 3 parts sugar to 1 part cinnamon, then sprinkle the mixture over the buttered dough. Slice before and after baking.
- Cherry Pie Pizza – Before brushing with butter, pinch the edges of the dough together to form a border. Then, spread cherry pie filling evenly in the center.
- Chocolate Dessert Pizza – Spread chocolate sauce over the prepared dough and top with marshmallows.
Once baked, sprinkle with crushed cookies (I like Oreos!) or chopped-up candy bars.
Other spreads like chocolate hazelnut or chocolate peanut butter would be delicious too!
2 Ingredient Dough FAQ
Technically, yes, but not when making two ingredient pizza dough. Self-rising flour is essential for this recipe to work.
For a more classic version, which allows for all-purpose flour, try my Italian Pizza Dough Recipe!
The answer is: science! Baking powder is double-acting — it rises when combined with water, then again from the heat in the oven.
Yogurt is the magic ingredient in 2 ingredient dough because it activates the baking powder in self-rising flour. It also helps bind everything together and provides plenty of moisture.
No. The consistency is too thin and will result in an overly sticky dough.
That said, you can use plain coconut yogurt to make this 2 ingredient pizza dough recipe vegan and dairy-free.
Enjoy!
With love, from our simple kitchen to yours.
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Easy Two Ingredient Pizza Dough Recipe + Video
Ingredients
- 1 cup Greek yogurt, I used Fage Non-Fat Plain
- 1 – 1 1/2 cups self-rising flour, 1 – 1 1/2 cups
Instructions
- Combine yogurt and 1 cup flour in the bowl of an electric stand mixer. Mix until combined, scraping down the bowl as necessary until combined. Knead on medium high for 5 minutes. *see cook’s note for hand mixing method
- Slowly add additional flour as necessary to help dough come together. Depending on how thick your yogurt is, you may need up to an extra 1/2 cup of flour. (I used the entire 1 1/2 cups)
- Dust clean counter top with flour and remove dough from bowl. Knead a few turns until dough is tacky, but not sticky (it should not leave dough on your hand when you pull away).
- Roll out and top as desired. Bake in a preheated 450 degree oven for 10-12 minutes (adjust as needed).
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2014, updated and republished June 2024
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Loved this crust, love how simple it is! Baked ours in a cast iron skillet for a deep dish pizza
Can I put this on the breadmaker on the dough cycle?
Can the dough be prepared and frozen, for later use?
Love, Love this recipe. I like to add extra seasonings to the dough like: cajun, granulated garlic, pizza spice, seasoned salt, no salt seasoning, oregano, basil, sugar, honey etc. whatever I am in the mood for. I like the suggestions of others here to brush the dough with olive oil, butter etc. for some of the pizza recipes I make.
I just saw this in a link from The Kitchn website, and I think I may have to try it. I pride myself on making a darn good yeasted pizza crust (using an at-least-overnight rise in the fridge), and I'm pretty sure that will still be my standard, but there are times when I really want pizza and don't have a batch of dough made up. I will keep this on hand as an idea to try for when I want pizza RIGHT NOW, DARN IT.
Hi! Can this dough be frozen? Thanks!
I'm assuming you mean 8 ounces of plain Greek yogurt–not the individually-packaged "cup" of yogurt, which is only 6 ounces or so?
We use this recipe for making flatbreads also, just roll them nice and thin and throw them on a char grill or griddle pan
How far in advance can this be made? I was looking to make it a few hours ahead Thank you in advance!
When do you add the basil to the lemon basil pizza?
LOVE THIS PIZZA! Made it for the first time today. Both crispy and chewy at the same time! I made it gluten free using Better Batter Gluten Free flour (1 cup), adding 1 tsp baking powder and 1/2 tsp salt. I used 2% Fage yogurt and added 1 oz sour cream. Mixed and kneaded it in a KitchenAid stand mixer. Baked on a cookie sheet sprinkled first with cornmeal. Added pizza sauce,veggie toppings and pizza cheeses. Going to try baking it in a cast iron skillet next time–Can't wait!!
looks good
used self raising wholemeal flour and some chia seeds to make it extra healthy and it was a delicious pizza will try again thanks
anyone used this to make calzones?
have made this with all sorts of herbs and cheeses mixed in with the dough…love it! now i'm experimenting with the flavored yogurts, like honey or lemon, they're delicious!
what thickness of dough you recommend?
I first heard about this pizza recipe at my husband's cardio rehab nutrition class and then found it on your website. It is great! I used all purpose flour with baking powder and salt and added 1/4 cup of nutritional yeast. It made a wonderful crust, nice and crunchy. I tried out a weird idea for a pizza with leftovers that actually was pretty good. I call it my "goose poop" pizza. As a base sauce I made some guacamole with lots of garlic, then added the left-over goose meat from Christmas, layered cheese, red pepper, red onion, olives and more cheese and feta cheese and some shredded spinach with fresh basil. 😉
Did it make the dough a little more yeast like flavor?
Made it tonight for the first time. I didn't have any plain yogurt, so used sour cream as a substitute. I worked well. And yes, I probably used closer to 2 cups flour to get it to kneadable texture. Made one xtra large pizza and even had leftovers. I don't make pizza at home because it usually takes so long to mix it, let it rise, and well, you know the drill. This was so quick and easy to make. Thank you for this great recipe.
Just wondering if anyone knows if the salt is necessary to more than just taste? We're dropping as much sodium as we can from our diet.
WHY DIDN'T THE BLOGGER POST PHOTOGRAPH'S OF THE FINISHED PIZZA'S, WHEN THEY CAME OUT OF THE OVEN??????
My boyfriend and I just made our second homemade pizza. The first one was awesome. On this one we used french onion dip in place of the yogurt. Not as healthy but the flavor is intense.
Does it really taste like pizza dough? I would think they would taste like baking powder biscuits.
They definitely do not taste like baking powder. It is a quick and easy recipe that our reader love. Give it a try and let us know what you think. Enjoy!
I have tried to recipe many times, but can never get it to work. The dough will simply not bake through. The top/bottom is burned before the middle is more than just dough.
I have tried both the time/heat that you suggests as well as longer and even warmer, but the dough will simply not bake through. This is how it looks:
http://i.imgur.com/nJTCNdy.jpg
Sometimes I really find it hard to make pizza dough from scratch. So thank you for sharing this!
I'm also thinking of trying my hand at making some authentic Italian bread. Do you have an easy-to-follow recipe for that, by any chance?
Christine, I found a recipe for some authentic Italian bread.
http://blog.nonnabox.com/authentic-italian-bread-recipe/
Tell me what you think when you've tried it. ^_^
I must say, I was looking so forward to making this pizza dough and putting all my favorite things on it. I believed all the wonderful reviews that I read and went for it full steam ahead. Big mistake. This was almost inedible. Followed the recipe and ingredients exactly and won't ever waste good Greek yogurt for this ever again. I have worked with self-rising flour for over 50 years and have never been disappointed. the crust was so greasy after it sat for a few minutes after baking, that there was a grease slick all over the pan and the bottom of the crust. There was nothing greasy or oily in the toppings or the sauce. I have no idea why this happened, but it happened on all 4 pizzas that I made. I'm going back to my tried and true yeasted dough. I can't type my user name in the comment as area, but I'm Terri Schroder. I hate anonymous posts and reviews.