Two Ingredient Pizza Dough (2024)

This quick and easy two ingredient pizza dough is a simple mixture of self-rising flour and Greek yogurt. Enjoy fresh from the oven, homemade pepperoni pizza in less than 30 minutes from start to finish!

I first saw this pizza dough technique on the tv show Naturally, Danny Seo. He calls it yogurt pizza doughand the simplicity of this recipe is pure genius!

After a quick Google search, turns out two ingredient pizza dough is quite popular. I’m a bit upset I only learned about this now. This would have been such a game changer during my college years.

You may have seen two ingredient bagels(also known as the Weight Watchers bagels). Concept is the same in which self-rising flour and yogurt are mix together.

While this two ingredient pizza dough recipe is no match or comparison to real, yeast raised pizza dough, it’s pretty darn tasty.

It’s a wonderful, quick and easy alternative when you need/want/require pizza stat. Best of all, this recipe doesn’t require the use of any fancy equipment. All you need is a mixing bowl and spatula.

How to make two ingredient pizza dough

Combine self-rising flour and whole milk Greek yogurt in a large bowl until it forms a “shaggy mess.”

Dump out the dough onto a clean work surface and knead the the dough together by hand until it is smooth and elastic. It takes about 5 minutes of kneading. No resting or proof time required.

After the dough is smooth, simply roll it out to a 13-inch circle and place on a baking sheet (pizza pan, cookie sheet, etc).

Finish with sauce, cheese, and any other desired toppings. Bake in a preheated 450°F oven for 12-15 minutes until cheese has melted and the crust has browned.

What is self-rising flour?

Self-rising flour is a combination of flour, baking powder, and salt. It is most commonly used for biscuits, scones, and quick breads. I used store-bought self-rising flour for this recipe.

However, you can easily make your own self rising flour by using one of these recipes: self-rising flour 1, self-rising flour 2, or self-rising flour 3.

Whole Milk vs Reduced Fat Yogurt

I tested this recipe using whole milk Greek yogurt and 2% Greek yogurt. Obviously the biggest different because the two yogurts is the amount of fat.

The whole milk yogurt produced a fluffier, chewier dough. The dough was easier to knead together.

The 2% yogurt required a little more work to knead. While the cooked dough tasted the same as the whole milk yogurt, the 2% yogurt dough is a bit crunchier.