Two-ingredient pizza dough

    (40)
    15 min

    Greek yogurt is the secret ingredient in this two-ingredient pizza dough recipe that is quick and easy to prepare. If you want to make a good pizza that's fast and easy, this is it. Cooking at a higher temperature (240 C / Gas 9) is the key to making this the perfect pizza. It doesn't get any easier than this folks. Brush dough with olive oil and add your favourite toppings. Enjoy!


    2 people made this

    Ingredients
    Serves: 8 

    • 190g self-raising flour, plus more for kneading
    • 200g plain Greek yogurt
    • cooking spray

    Method
    Prep:15min  ›  Ready in:15min 

    1. Mix flour and Greek yogurt together in a bowl; transfer to a work surface floured with self-raising flour. Knead dough, adding more flour as needed to keep dough from being too sticky, for 8 to 10 minutes.
    2. Spray a 30cm round tin with cooking spray and spread dough to edges of pan.

    Note:

    Make sure to cook in a very hot oven, otherwise your base will not brown on the bottom nicely and will be soft.

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    Reviews & ratings
    Average global rating:
    (40)

    Reviews in English (36)

    by
    24

    Super easy to make and delicious. I didn't have self-rising flour, so I used the recipe on Allrecipes for homemade self-rising flour (just flour with baking powder and salt) and it worked out well!  -  05 Aug 2015  (Review from Allrecipes US | Canada)

    by
    11

    This is a great recipe for a quick and easy pizza dough. I almost always have greek yogurt and flour on hand, so this is great to have in my back pocket in a pinch. It comes out surprisingly chewy (in a good way!) for not having yeast. Definitely a keeper!  -  28 Aug 2015  (Review from Allrecipes US | Canada)

    by
    9

    I was reluctant to try this because I didn't know what to expect. I've always made good old yeast dough but Wow, I was surprised how good this was, my husband LOVED it. Will definitely make again; most likely this weekend because it is sooo easy Thank you for sharing.  -  02 Sep 2015  (Review from Allrecipes US | Canada)

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