Two-Ingredient Pizza Dough Recipe

Even picky eaters couldn’t resist.

Real tasty. Three tips that will bring this up to next level: 1) Add garlic powder, oregano, bobs mills gluten powder and Molly McButter powder to the flour before adding the yogurt. 2) roll the dough as thin as you can otherwise it will have uncooked areas. 3) pierce the dough with a fork every 1” before your first bake. It will keep the dough from puffing and will also ensure a better bake.

I have used this recipe for pizza and calzones I even did one for a party where I took two cookie sheets put in the dough pre cooked then put the fillings on one side and added the other dough on top. Cooled and cut into slices. One tip is to add garlic herb seasoning (no additional salt) to the flour and whisk throughout before adding your greek yogurt. Nice flavor and if you brush some olive oil and minced garlic on the top you will fall in love!

I made it and it's phenomenal! Add a 1/2 teaspoon of garlic powder for extra flavor. spread cornmeal on your pizza peel for extra crunch. And always use a pizza stone at high heat for best results. We bake ours on the grill with a smoker box for superior wood-fired taste.

I made this with low fat quark instead of Greek yoghurt and 2/3 of whole flour and 1/3 of oat flour + baking powder with suggested additions of garlic powder and salt. The crust turned out good, though not exactly like on the other pictures. But it tasted great ( in my family we like thin chewy crust) and it had more protein in it than any other pizza I ate in my life (90 gram protein per for the whole recipe 😃). Thank you for a great recipe, I’ll be definitely making this healthy guilt-free wonderful pizza again!

This recipe works just fine when a quick snack or meal is in order. I made it with both cow and goat yogurt with success. I suggest par baking the crust on a pizza stone for 5-6 minutes before adding toppings before the final bake. This results in a nicely baked crust bottom and firm crust for toppings.

This pizza dough is very good. I would suggest to use a lot of corn meal to cover the pizza stone entirely. Otherwise, your pizza might stick to the edges. Another suggestion is to let the dough relax for about 5 minutes before you roll it. I would say that this dough is good for two small pizzas or one 14" pie. The dough was chewy/dense but really nice. I also see a good calzone or two.

We have two gluten-free daughters, so I had them make one pizza with GF flour, and one for me and their Dad with regular flour. LOVED THEM, all four of us!! Super simple. The twins were especially impressed because they normally pay big bucks for GF pizza, while this was quick, easy, delicious...and cheap! Anyway, would suggest less sauce and not more, cheese first and veggies or meat on top - both of these suggestions may help the finished pizza be a bit less "soggy". However, the girls dressed the pizzas, and they put the mountain of fresh veggies and meat down first, and cheese last. The reverse works better, so that might be the cause of our slightly soggy crust. Will have to try again! Also, though we didn't want to cook them on the bare oven rack, since the dough was fresh, not frozen or "stiff", we used a regular cookie sheet ...and I think it would be worth trying with a pizza pan with some holes in it. Or maybe we could have put a layer of cornmeal down on the cookie sheet and that would have helped? That might have given the crust a bit more "authentic" a crust. Would also suggest flavoring the crust with a bit of salt, and then adding olive oil and some garlic powder and Italian seasoning after adding the sauce, but before adding the cheese and veggies and meat. A little more flavor to the crust would probably be delicious! I'll try to update this review when we make this again. Thanks for the recipe though - it's def going to be used again and again!

I was "that guy" - I had plain yogurt and not Greek, so I tried that. And, I had AP flour, so I added baking powder as others have recommended. Doubled the batch, and kept having to add flour - close to another full "double" on just that. Ended up about right. My KA did the initial mixing and then I did the "why isn't this working?" troubleshooting on my own muscle. I took others' suggestions and added Parmesan and garlic powder in the dough. I liked that a lot. My ratios were off in the end, but it was still nice. I thought I'd have spare dough for breadsticks, but I ended up with two pizzas. And, I figured out why pizza chains (etc) don't add toppings to the very ends - the mozzarella melted and land-slid the pepperonis all over the place (NOT off the pan, thankfully). With ALL of that going on, I threw my fates to the winds and just hoped - and when it was all done, my husband said that was my best pizza dough so far. (I dooo have a checkered history with pizza dough, TBH.) The housemate who doesn't like pizza went back for seconds.

Ratio needs way more flour, at least for my Greek yoghurt. I used a ½ cup of yoghurt to 1¼ cups of flour up front and it was barely sticky at all. Once most of it's in a dough, fold the remaining loose bits in. So much easier to work with. I didn't need to add any more flour. I spread it reasonably thin and then put it on baking paper instead of using cooking spray. My amounts made a 12" × 8.5" rectangular pizza. I like the simplicity of the base and don't feel the need to add seasoning. I put all my toppings on first before baking for 10 minutes. Next time I may preheat my tray, try a thicker crust and bake it for a few minutes first before adding toppings. There's a lot of variation you can try in this regard that the recipe doesn't mention.

I liked that its a good place to start. For my version I had to use a good deal of flour more to get it unsticky. then again I did triple the recipe haha. For the crust to make it more tasty I added garlic butter and oregano before adding topping and then at the end as I pulled it out. for my pizza sauce I used pesto added some cheeses and meat I had cooked yesterday and today. ty for the recipe.

This is a keeper. I accidentally used all-purpose flour and realized it while kneading. During kneading I started using the self-rising flour. The dough seemed fine. I'm not sure how different it would be if I used all self-rising flour or all all-purpose flour.

Great recipe this .Just tried making the dough today its a winner.toppings are ofcourse unlimited.

Loved. Added garlic powder and any seasoning you like. Super easy that my teens now make it. We divided the dough into 4 pieces so we could each customize our own pizza .

I liked this crust! It would be better with a bit more flavor. I made with half greek yogurt and half cottage cheese. (Blended that together.) I will make again! Next time I’ll add some spices to flavor the crust and also will sprinkle cornmeal on my pan after spraying it with oil.

This has become my 'go to' recipe for pizza, bread sticks, flatbread. It is adaptable to adding parmesan cheese, herbs, seasonings. Perfetto!

Put a tablespoon of raw honey in the Dough and it balances out the dough and makes it taste EVEN BETTER!!

Yummy

Can't believe how easy this was to make with store-cupboard ingredients. And you don't need to wait for any proving/rising. Will definitely use this recipe to whip up quick pizzas and breads in the future.

Zero effort, tastes amazing, my oven goes highest to 250°c, baked the base for 10 minutes first, then after adding the toppings another 15 minutes. When you want a fast easy recipe with zero waiting time, this is a 100% recommended👌🏻 I felt that the amount of yogurt was wayy too much for the flour, I had to add a lot extra flour to be able to kneed the dough properly, but I'm not mad about it cause now I have extra dough that I wrapped up in cling film for tomorrow!!