2 Ingredient Pizza Dough + 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!
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.
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).
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 2023
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Hi,I want to try this…but we don't have self-rising flour in Germany.
Who can help me???
For one of our tests on this recipe we swapped out the self-rising flour for 1 cup all-purpose flour, 1 teaspoon baking powder and 1/2 teaspoon salt. It came out perfectly. I would mix up a double batch of the flour so that if you have to add more you can use the self-rising substitute. I hope that helps!
She clearly stated the recipe using regular flour. You can't read?
She clearly stated: 1 – 1 1/2 cups self-rising flour. No wonder you posted as Anonymous
there is a recipe for the self-rising flour.
oh my,,,,,simmer down, no need to rise the blood preasure,
if you don't have a profile it is anonymous,,,,like mine
amazing recipe……………
I was anxious to try this so I followed her recipe and cut it into bread sticks. Best bread I have ever eaten! Many possibilities…
So happy that you loved it!
Anonymous #1…..You started out by being so caustic. "You can't read?" Rude, just plain rude.
Agree, this person was so rude. I don't know why I am always taken aback by blatant rudeness, since it is so common nowadays. The funny thing is, it always ends up making the rude person look like an a$$.
No self-raising flour in Germany? How do you bake anything?
The flours in Germany and Netherlands are very different than those in the US. I have had a hard time baking here, but trust me when I say that I love bread and baked breads from young age in the USA and some of the best bread I have ever had is what I have eaten here in the Netherlands and Germany the past few months that I have been here. The self rising flour here is called zelfrizend bakmeel; HOWEVER it is not the same as in the USA. They do not have double action powder in their self rising flours, only single action so recipes do not turn out the same. I have found it easier to stick to yeast doughs here, I also have added baking soda and cream of tartar and salt to recipes to mimic the USA results with some success. Also cream of tartar is hard to find here also, I managed to find it in a oriental store in Mastricht. I am going to try this recipe tonight and thank you for posting it.
Use Baking Powder with plain flour
This is an AMAZING recipe!
Is there a recipe to use for Gluten free? This looks awesome but I have a gluten allergy.
You could try "Cup 4 Cup" it is a gluten free flour that you can use in place of regular all purpose. Then just add the baking soda and salt (as you would for substituting all-purpose flour) as described in the recipe. Let us know how it goes. We have a lot of gluten free readers that would be thrilled with that option.
Hi! I hope I'm not being a bother, but my girlfriend also has a gluten allergy, but she loves pizza. I was wondering if you'd tried the flour substitute and if it worked or not?
Hi! I hope I'm not being a bother, but my girlfriend also has a gluten allergy. She loves pizza though and eats it even though it makes her sick because "It's worth it and I only eat one slice" (she doesn't, but she thinks I'll scold her. -.-). I was wondering if the "Cup 4 Cup" substitute worked or not? That way she can still eat pizza and not get sick.
I have not tried it yet. Let me know if you do and we will update the post.
Tried it today with robin hood gluten free flour, cup for cup. Not so good. Had to add Xanttam gum but it was far to sticky to knead.. Had to add quite a bit of flour. Looked promising but will have to keep looking for another recipe
Donna I am also gluten intolerant- I used Pamela's Artisan flour blend added the salt and baking powder and used sour cream instead of yogurt. 12 minutes at 450 produced slightly gummy in center so thinking 400 at 15-17 minutes should do the trick. But recipe produced a very pliable dough suitable to make calzone with. Proved to be knmeadable as well as rollable (using a rolling pin) to roll out instead of typical pressionto pan method usually needed for gluten free.
Awesome to hear. Thank you for the feedback.
Hi, very late on this news; I loved this recipe. Made one pizza for family with regular flour and one for me (gluten intolerant) using Bob's Red Mill 1 to 1 Baking Flour; neither were self rising, so of course added the baking powder and salt. I have missed pizza the most since needing to go gluten free. This pizza was THE BEST! My family loved their pizza and I loved mine! The only thing: the g-f one did not taste good reheated the next day–to me, anyway. Thanks so much for the great recipe!!!
I used King Arthur gluten free flour blend and added 2 tsp xanthan gum. I added the baking powder and salt as well. I ended up using the whole 1 1/2 cups of flour, but the dough rolled out very well with a great consistency for pizza dough. After baking, the crust was softer than I like, so next time I will parbake it before topping it to make it crispier. However, this will be my go-to recipe for gluten-free pizza crust from now on.
Wow! What a great recipe!! I tried it for the first time tonight and it made a really large pizza that fit my big pizza stone perfectly. I spread pizza sauce over the crust and loaded it with all our favorite toppings. It was sooooo good and the texture of the cooked dough was the best I have ever made. Thanks so much for passing along this recipe. It's fast, easy and delicious and the best part is that I didn't have to wait for it to rise!
Oh, I am so going to try this! Adding self-rising flour to my next grocery list. Pinning 😀
I need to try this! I don't make pizza often because it I hate to wait for the dough to rise! This sounds perfect for a quick meal! Thanks for posting this! Pinning! =D
Can I freeze my leftover dough?
I haven't tried that yet, let me know how it goes. 🙂
I froze my extra dough. It came out just fine.
I'm back to say that I tried this and loved it! It is very much a sour dough taste. The taste reminded me of pizza bagels. I loved how quickly it cooks. And the dough browned very nicely on the bottom. I tripled the recipe using your suggestion for making my own self-rising flour. I had to add 2 tablespoons of water because the dough was very dry. I pre-baked the dough for 5 minutes before adding the sauce and cheese, Then I finished baking it for another 12 minutes…perfect! This is such a cool recipe. Great for a quick meal. Tripling the recipe was perfect for 6 people. I made 2 pepperoni pizzas and 1 plain. I'll have to try the dessert pizza next time. Thanks for this easy recipe that I will make often. I'll blog about it soon and link back to you! =D
Thank you so much for the great review. I look forward to seeing your post. 🙂
Hi Donna! I just published my post! I hope you like it! I'm making this pizza again tonight! Thanks again! =D
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Thank you for sharing this recipe. It is great. I have made it several times since you first posted it. I've doubled it and tripled it and it never disappoints.
So happy you love it! <3
Very easy to make, but my family didn't care for the taste. No one ate the leftovers 🙁 Maybe it would go over better as garlic bread sticks or cinna-stick with my family.
Loved the taste! I was trying it with a new pizza stone and a new Ninja Professional Kitchen system. The dough was just enough for the bowl 8 cup bowl and the dough hook handled it. I didn't like the smell when I was making it, but the taste afterwards was amazing. I used King Arthur All Purpose flour which has a high protein count good for bread making. The dough made two pizza's. I sprayed/misted the crust with Grapeseed Oil, and on one brushed pesto/basil sauce all over, added some shredded cheese and grape tomatoes. The other one, I had some steamed asparagus so put that on in a nice design with grape tomatoes, added some 3 mix shredded cheese. The flavors I loved. Had a little trouble with pizza stone in that while I was transferring via parchment paper to the stone, halfway, it flipped over. 🙂 Oopsie. I was able to unfold it, pick up the rolled tomatoes and replace them, and it came out fine. The crust was a little too crunchy for me as I have some teeth problems. The second one, I cooked a little less and the crust was a little softer. Thanks for your post. I have already pinned a couple of times. 🙂
I am thrilled to hear you loved this! I love your pizza ideas too. I will have to try this on my pizza stone next time.
Has anyone tried this with gluten free flour? Need any tips or recommendations, or tried and true recipes, thank you.
Oh my goodness! This recipe was life changing. We divided it into four pizzas, 2 Hawaiian with Canadian bacon, one taco pizza, and one Marguerita with pesto. Huge success! I might try it in the Ninja this weekend as my paddle attachment on my Kitchen Aid bit the dust. Thanks for a great recipe and a great site in general. This site has truly been an inspiration. I did blog my results on my blog.
So happy to hear you loved it! Hopping over to check out your post now.
I use the dough hook on my Kitchen Aid Mixer, works so much better than the paddle would.
Hi! Did you use your dough hook the whole time? Or paddle to combine and then dough hook to knead? Thanks!
Heather
I made this last night and it was east and delicious! Next time, I'll probably make two little pizzas instead of one big one, since the crust becomes so delicious. My ratio definitely was closer to 1.5 c of flour to 1 c of yogurt. Thanks for the recipe!
Great and much easier for a quickie pizza, I even used the dough for calzones, really delicious!!
Does it have to rise if don't use self rising flour and use all purpise or do I just follow as is like I had it?
Make sure you substitute as described, yes still does not need to rise. Enjoy!
Does this have to be Greek yogurt? I want to make today but only have full fat plain homemade more like Swiss style. Looks great thank you.
Greek yogurt is best. You could place the yogurt in a sieve with a coffee filter inside, then place the sieve over a bowl and 'hang' the yogurt to drain out the moisture and then use it. I would drain it for at least an hour in the fridge.
Let us know how it goes. Enjoy!
More of a question: Can you use a self rising gf floor like Pamela's? I can't find a recipe for gf pizza dough that really suits me.
I have not tried it with a gf flour like Pamela's or Cup for Cup. I have heard good things and that it should work, but again not having tried it myself I can't be certain. Please give it a try and let us know how it goes. Enjoy and be sensitive to the moisture in the dough. It should be tacky and not sticky, so add more flour or yogurt as necessary.
Will this work with gluten free flour?
I would try cup for cup. Let us know how it goes.
is it 450 Fahrenheit or Celsius?
Fahrenheit. Thanks for asking.
Yummy crust! Will definitely make again ♥
Just tried this, needed more like 2 or more cups flour with one cup yogurt as the dough was so sticky, I was doing it by hand, don't know if that made a difference. I split the dough into 3, topped it with tomato puree, cheese and oregano and it was a perfect lunch. Tasted really good. I didn't know how flat I needed to make it and whether the dough would rise but it didn't really. A great one to do with kids!
I am glad you liked it. Did you use Greek Yogurt?
I found leaving it on the counter for 30 minutes, let's the dough more workable and less sour. I love this recipe. For me it makes 2 small pizzas. I cook it with out topping first, than add topping and finish it in the oven.
Thank you, I will try prebaking also because, I tried it! Very easy process, but the crust was to soft for me. It did stick to the pan even with olive oil, use spatula to remove. I had to take it off the pan and put it bake in the oven on the bare rack. Good news my 14 year older enjoyed it. I will try again using my pizza pan with holes.
A trick I have read is to dust the baking dish with polenta then place pizza on that cooks beautifully then without stcking.
I do prebaking too as husband cannot have soft doughy food.
That's what I came here to look for 😉 To pre-bake or not to pre-bake lol… I made bagels with the recipe yesterday but I think my baking powder was expired as the ones I saw some friends make had puffed up a bit more than mine! I'm going to make pizza tonight, so I am going to bake the crust a bit before adding toppings! Thank you so much everyone (Except Anonymous #1 lol, you're just a jerk!) for all the great input!
Thank you for the tip! I've tried making the 2 ingredient pizza dough in the past (as well as garlic knots from the dough) but could still taste the Greek yogurt. I'm not a fan of Greek yogurt, so I was pretty bummed. I will have to try again, but letting it set out for a while and see if the yogurt flavor dissipates.
I tried this wwith Namaste Gluten free flour. It was good, but took a lot longer to bake (20-25) minutes. In the future I think I would pre-bake the dough before adding toppings. It as good anyway…a nice treat.