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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2 Ingredient Pizza Dough + 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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Can you use sour cream instead of yogurt?
Sour cream is too thin. I would stick with the Greek yogurt, but if you would like… Try it and let us know how it goes. Enjoy.
I didn't have enough Greek yogurt so I used 1/2 yogurt 1/2 sour cream. Didn't have self rising flour so used regular flour with the baking powder and salt. Turned out PERFECTLY. Taste was FANTASTIC.
Awesome to hear that! So happy you liked it.
Yoghurt is a common addition to Indian naan, which makes the bread lighter, avoiding toughness.
quicker and Easier 1 large Flour Tortilla
I had some trouble. Taste was grt but the crust did not bake properly. It was very soft like a punch to a pie.. The first pizza came out to be awesome.. but everything else kinda slouchy.. Any suggestions how to fix this?
I have never added anything except these 2 ingredients to the recipe. Perhaps you need a little more flour if your Greek Yoghurt is too thin.
Can you add honey to the dough?
I have never tried. Give it a shot and let us know how it goes. Add additional flour as necessary if dough becomes too thin.
I just pulled our pizza out of the oven and I proclaim (with mozzarella dripping from my chin) that I will never buy a frozen pizza dough ball again. WOW this is a great pizza crust. So happy to find this recipe,
Yay! I am so happy you love it!
can you use oat flour instead of all purpose flour?
The purpose of the self-rising flour is to give the dough a little lift. Oat flour is VERY heavy and would more than likely not get any lift, even if you mixed it as described for all-purpose flour below. If you do decide to give it a go, let us know how it works.
If you do not have self-rising flour, you can substitute: 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder and 3/4 teaspoon salt. Mix together and use as directed in the recipe.
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Any suggestions for turning this into a Chicago Style Stuffed Crust Pizza Crust?
I plan on trying this on Friday.
My plan is to double the recipe for the bottom crust, fill it with cheese and sauce and meat, top it with a single crust and bake it at 450 for 45 minutes.
Any reason why that wouldn't work? Time and temp sound about right?
That sounds divine! Let us know how it goes. You May want to bake the bottom crust for 5 minutes first, then fill it. Enjoy!
Can wheat flour be used to substitute the all purpose flour?
I have not tried it, but from my experience with bread making you may want to start with a 50/50 mixture, half all purpose flour and half wheat. Add 1 1/2 teaspoons baking powder and 3/4 teaspoon salt. Mix together and use as directed in the recipe.
Just tried this tonight – was a little apprehensive – it was wonderful – chewy crust, might add some herbs the next time I make it. Will use this again. Thanks
So happy you loved it. I agree, it is wonderful with some herbs added (and garlic).
Hi, can you tell me what kind of herbs and how much? As well as garlic. I don't usually like sour dough type taste. Can it be sweetened up? Thanks so much.
Hi, can you tell me what kind of herbs and how much? As well as the garlic. I don't really like sour dough type taste. Can it be sweetened up? Thanks soooo much.
I just tried this, and it was awesome! I did not have any greek yogurt so I used sour cream instead and it worked!
Wow, that is awesome! So happy it worked out with sour cream.
This is a recipe for biscuits, not pizza dough. It won't have that wonder texture or yeasty flavor that real pizza dough should have.
You are wrong. I have made this several times now and my family loves it. My wife will usually only eat NY style pizza and we have stopped going out for pizza. I make my own sauce and use fresh toppings, higher end pepperoni, my own seasoned beef. My NY pizza snob only eats this now. Try it for yourself, then comment.
Agreed…You are wrong. I work pretty good with yeast….actually once I learned the secret of yeast, we buy few pizzas out. My favorite dough was on 101 Cookbooks, but I had to invest 3 days of my life into it. That was of course until I made this one! I invested in a pizza stone from King Arthur Flour and a wood and metal pizza peel when I started with yeast doughs. Even using corn polenta (cornmeal didn't work), I would have a terrible time sliding the pizza from the peel to the stone. Even after some practice, I never knew if my yeast dough would work. When I use this dough, I never have an issue! I never have to worry about how many things I put on the pizza like I do with the yeast dough, because its NEVER a problem to get off. It gets brown on the bottom and the crust develops a crispiness. This is now my go to for dough. I like I don't have to invest a Thursday afternoon on dough so we can have pizza on Saturday night….it's instant gratification just about! My family loves this!
I am so happy that you love this recipe. Thank you for stopping by to comment.
We tried this recipe. Taste was good but the crust was very very tough, followed the recipe exactly. Any suggestions to fix this? Not sure what went wrong.
I have not had that experience, perhaps too much flour? Next time I would back down the flour by 1/2 cup and see how the dough feels. Then add more 1 tablespoon at a time until it feel tacky but not sticky.
Enjoy and let us know how it goes.
My husband is allergic to wheat, so I made this recipe using the all-purpose gluten free flour blend sold at Trader Joe's. I followed the instructions above for making a self-rising flour with it. I pre-baked the crust 12-15 minutes, topped it and cooked it another 15-20 minutes or so. My husband (who hadn't had pizza in a VERY long time) loved it. I liked it also and I think it's one of the best GF bread/dough recipes I've tried so far.
The key I've found when baking/cooking with GF flours is that they take a lot longer to cook because they are more dense than regular wheat flour. I made two pizzas – the first I didn't cook so long and it came out just okay. I cooked the second one longer and WOW – it was so good!
Thank you so much Amy! We get a lot of questions about using GF flour and I am thrilled it worked for you.
Thank you stopping by to leave a comment and for the GF cooking tip.
Can it be done with wheat flour?
Has anyone tried with a CI skillet??
Yes just did, cooked for about 17 min. Delicious deep dish style pizza!
Just made this as posted. Very good, looks fantastic and so easy. Thanks so very much for sharing!!
I am trying to be gluten and dairy free so thanks for figuring out the gluten part but any one try substitutes for the dairy?
Moron chef confession! I made this over the weekend and thought it was terrible. The crust was flat, doughy, and heavy. No rise whatsoever. Chalked it up to a lousy recipe. A half hour later, sitting there watching TV, it hit me — I used regular AP flour. Now I have to try again.
Thanks for your honesty. It happens to all of us. Let us know how the second try goes. Enjoy!
Hi Donna – when using your mixer, did you first combine the ingredients using the paddle attachment and then change to the dough hook, or did you use the dough hook the entire time? Can you please clarify?
Hi Donna – when using your mixer to combine the ingredients, did you first use the paddle attachment and then change to the dough hook to knead, or did you use the dough hook the entire time? Can you please clarify?
This is now a new family favorite for pizza and it is well worth the little effort. It's nice to know you are getting a nice dose of probiotics and protein from the yogurt. I find that the crust comes out better if I cook it for 5 minutes WITHOUT anything on it, then put the toppings and cook for another 6-7 minutes. Otherwise, the crust is a little doughy in the middle of the pizza. Sooooo Deelish!!!!
Thank You.
Have always felt that real pizza dough had to be made with yeast for the right texture, but after reading comments will have to give this a try. Thanks