My 2 ingredient pizza dough is an ideal last-minute pizza dough to make when you have a serious pizza craving but no patience for rising dough! This recipe uses self-rising flour and tangy Greek yogurt to make the perfect pizza dough for a family pizza night in a flash! It's sure to be a new favorite!
Easy No-Yeast Pizza Dough Recipe
I have a go-to recipe for classic pizza dough, but sometimes I need something quick and easy that won't make a lot of mess. That's when I bust out this easy and delicious 2-ingredient pizza dough that still makes a wonderfully tasty pizza pie!
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🥘 What You'll Need to Make My 2 Ingredient Pizza Dough
- Non-Stick Cooking Spray - Oil or non-stick cooking spray to grease the pizza pan.
- Self Rising Flour - 1 ½ cups of self-rising flour or a self-rising flour substitute (plus more for kneading)
- Greek Yogurt - 1 cup of plain Greek yogurt. Ingredient quality matters in this recipe, primarily for the Greek yogurt. I look for brands with the fewest possible ingredients - yogurt really only needs milk and a starter.
- Salt (optional) - 1 pinch of salt (to taste).
- Pizza Toppings - Any of your desired pizza toppings (see a list of suggestions here) and your favorite pizza sauce.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make 2 Ingredient Pizza Dough
Anyone can make this super easy pizza dough recipe! Grab your measuring utensils, a mixing bowl, a silicone spatula set, and a 12-inch pizza pan to get started,
This makes enough dough for a 12-inch pizza (which is typically sliced into 8 pieces) or 4 servings.
Make The Pizza Dough
Step 1: Preheat. Preheat your oven to 500°F (260°C/Gas Mark 10) and lightly grease a 12-inch pizza pan with oil or non-stick cooking spray.
Step 2: Combine ingredients. In a medium-sized mixing bowl, combine the 1 ½ cups (187.5 grams) of self-rising flour, 1 cup (200 grams) of plain Greek yogurt, and the optional 1 pinch (0.1 grams) of salt.
Step 3: Mix. Mix until a shaggy dough is formed. *I have found that letting the mixture rest for a minute after initially combining will allow you to work the rest of any dry flour into your dough.
Step 4: knead. Transfer the dough to a lightly floured working surface, then knead the dough until you can form a nice dough ball that is no longer sticky. This should take 5-8 minutes.
Step 5: Shape your dough. Flatten the dough into a disc shape, then place it on your prepared pizza pan. Spread the dough into a circle in the pan.
Bake and Add Toppings
Step 6: Poke with a fork. Fork the pizza dough to prevent it from bubbling or puffing up too much.
Step 7: Bake. Bake the pizza dough at 500°F (260°C/Gas Mark 10) for 5 to 7 minutes, then remove it from your oven.
Step 8: Add toppings. Add your desired pizza toppings and return to finish baking, approximately 5-8 more minutes. Remove from the oven when done, and serve immediately.
This time, I topped my pizza dough with pizza sauce, chunks of leftover ham, and ¼-½ of a fresh pineapple cut into chunks after peeling and coring. There wasn't a single slice left after dinner!
💭 Angela's Pro Tips & Recipe Notes
- For the best pizza, try brushing the crust with extra virgin olive oil (EVOO) or melted butter and sprinkling garlic powder and/or Italian seasoning before adding toppings.
- Mix in herbs, Parmesan cheese, or butter powder for a more flavorful pizza crust.
- Spread the dough in an even layer to avoid underbaked areas.
- For the best pizza crust, cook in a fully preheated oven at 500°F (260°C/Gas Mark 10). The bottom will be soft if not crisped at a high temperature.
- To use a larger pizza pan, double the pizza dough recipe.
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🥡 Storing
Form the unbaked pizza dough into a ball, wrap it tightly with plastic wrap, and place it on a plate in the fridge for up to 4 days.
Freezing 2 Ingredient Pizza Dough
To freeze, wrap it the same way and place it in the freezer. Let it thaw, then knead it for a few minutes before you use it to make pizza. The frozen dough is best used within 1 month.
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📖 Recipe Card
2 Ingredient Pizza Dough
Ingredients
- oil or non-stick cooking spray
- 1½ cups self-rising flour (plus more for kneading)
- 1 cup plain Greek yogurt
- 1 pinch salt (optional, to taste)
- pizza toppings
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 500°F (260°C/Gas Mark 10) and lightly grease a 12-inch pizza pan with oil or non-stick cooking spray.
- In a medium-sized mixing bowl combine the 1½ cups self-rising flour, 1 cup plain Greek yogurt, and optional 1 pinch salt.
- Mix until a shaggy dough is formed. *I have found that letting the mixture rest for a minute after initially combining will allow you to work the rest of any dry flour into your dough.
- Transfer the dough to a lightly floured working surface, then knead the dough until you can form a nice dough ball that is no longer sticky. This should take 5-8 minutes.
- Flatten the dough into a disc shape, then place it on your prepared pizza pan. Spread the dough into a circle in the pan.
- Fork the pizza dough to prevent it bubbling or puffing up too much.
- Bake the pizza dough at 500°F (260°C/Gas Mark 10) for 5 to 7 minutes, then remove from your oven.
- Add your desired pizza toppings and return to finish baking, approximately 5-8 more minutes. Remove from the oven when done and serve immediately.
Notes
- For the best pizza, try brushing the crust with extra virgin olive oil (EVOO) or melted butter and sprinkling garlic powder and/or Italian seasoning before adding toppings.
- Mix in herbs, Parmesan cheese, or butter powder for a more flavorful pizza crust.
- Spread the dough in an even layer to avoid underbaked areas.
- For the best pizza crust, cook in a fully preheated oven at 500°F (260°C/Gas Mark 10). The bottom will be soft if not crisped at a high temperature.
- To use a larger pizza pan, double the pizza dough recipe.
- Form the unbaked pizza dough into a ball, wrap it tightly with plastic wrap, and place it on a plate in the fridge for up to 4 days.
- To freeze, wrap it the same way and place it in the freezer. Let it thaw, then knead it for a few minutes before you use it to make pizza. The frozen dough is best used within 1 month.
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