Two-Ingredient Dough Pizza

Two-Ingredient Dough Pizza uses self-rising flour and thick Greek yogurt for a quick crust that needs no yeast proofing.

Recipe at a glance

• Yield: 8 slices
• Equipment: bowl, rolling pin, sheet pan
• Timing: 20 minutes prep, 18 minutes bake
• Cooking setting: 450°F

Ingredients

• 1 1/2 cups self-rising flour, plus more for shaping
• 1 1/2 cups thick plain Greek yogurt
• 1/2 cup pizza sauce
• 1 1/2 cups shredded mozzarella
• 1 cup chosen cooked vegetables or lean toppings

Method

1. Heat oven to 450°F with an inverted sheet pan inside. Stir flour and yogurt until shaggy, then knead on a floured surface 2–3 minutes until cohesive.
2. Roll dough on parchment to a 12-inch round. If sticky, dust lightly rather than adding large amounts of flour, which makes a dense crust.
3. Transfer parchment to the hot pan and prebake 7 minutes. Add a thin layer of sauce, cheese, and dry, fully cooked toppings.
4. Bake 9–12 minutes more until the underside is browned and the center no longer looks doughy. Rest 3 minutes before slicing.

Ingredient and technique notes

Self-rising flour supplies both flour and leavening, so plain flour is not a direct one-for-one substitute unless baking powder and salt are added. Thick strained yogurt prevents sticky dough. Prebaking protects the center from wet sauce. Store cooled slices refrigerated and reheat on a hot sheet pan.

Reading the dough

Greek yogurt brands vary in moisture. The mixed dough should be tacky but lift as one mass; if it flows, add flour one tablespoon at a time. If dry crumbs remain, knead in yogurt by the teaspoon. A short knead smooths the dough, but prolonged kneading makes the finished base tough. Rest it 5 minutes if it snaps back during rolling.

Preventing a soggy center

The inverted preheated sheet pan delivers immediate heat to the base, and the seven-minute prebake forms a barrier under sauce. Look for a dry, barely colored surface before topping. Use thick pizza sauce and keep toppings cooked, cool, and drained. A pale underside after the final bake needs another 2 minutes directly on the hot pan; excessive top browning calls for a lower rack.

Toppings and leftovers

Try roasted peppers with olives, cooked mushrooms with spinach, or pepperoni with red onion. Fresh mozzarella and raw tomatoes release too much liquid for this crust unless thoroughly dried. Self-rising flour is essential to the two-ingredient claim; a homemade equivalent requires accurately measured flour, baking powder, and salt. Refrigerate slices up to 4 days and reheat on a hot sheet pan. Freeze for one month with parchment between slices.

For a rectangular pizza, roll the dough to roughly 10 by 14 inches and keep the thickness even at the corners. Dock only any large bubbles that rise during prebaking; piercing the entire raw base creates channels where sauce can seep through. If self-rising flour is unavailable, combine 1 1/2 cups all-purpose flour with 2 1/4 teaspoons baking powder and 3/8 teaspoon fine salt before measuring the yogurt.