Two-ingredient pizza dough

    (45)
    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!


    22 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:
    (45)

    Reviews in English (40)

    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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