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My 2-ingredient pizza dough recipe makes for a quick, no-yeast pizza crust. It has a chewy and crispy crust and a soft middle and takes less than 20 minutes to make.
Need more foolproof pizza crust recipes? Try my fathead pizza crust, cloud bread pizza, and chicken crust pizza next.
Ever since I discovered the magic of Greek yogurt dough, I’ve been dying to use it on pizza.
Not only is it fast to make, but the use of yogurt allows us to bake the pizza at a higher temperature, giving it that crispy, golden brown exterior while keeping the center cushy and soft.
Table of Contents
Why I love this recipe
- So easy to make. There are no fancy kitchen gadgets and no waiting around for the dough to rise.
- Convenient. There are only two ingredients, both of which can be customized to make a gluten-free or vegan pizza crust.
- Tastes like the real deal. No one would guess there’s anything special about this crust recipe. It looks, tastes, and feels like any traditional dough.
- It’s healthy. Pizza dough from the grocery store typically has stabilizers and thickeners, but not my homemade dough!
Ingredients needed
- Self-rising flour. A pre-made mix of all-purpose flour, salt, and baking powder. If you don’t have any on hand, it’s easy to make your own! Use gluten-free self-rising flour if needed.
- Plain Greek yogurt. The magic ingredient that gives the Greek yogurt pizza dough its elasticity, flavor, and rise. I tested low-fat and full-fat Greek yogurt and found full-fat mixed the easiest.
- Toppings. Use your favorite pizza toppings. I chose pizza sauce (my homemade pomodoro sauce), shredded mozzarella cheese, mushrooms, black olives, and fresh basil.
How to make 2 ingredient pizza dough
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the dough. Mix the flour and yogurt in a large mixing bowl until smooth. Once combined, knead it into a ball and roll it into a pizza shape, around 12 inches long.
Step 2- Sauce it. Transfer the pizza crust to the lined pan and add your favorite pizza sauce.
Step 3 – Add toppings and bake. Top with desired toppings and bake for 20-22 minutes, until the edges are slightly golden brown.
Arman’s recipe tips
- Make it vegan. Use fermented coconut yogurt.
- Use a rubber spatula. When mixing the dough, you’ll want to use a spatula, then eventually your hands. It’ll start quite tacky and get progressively more manageable.
- Sticky dough? Add more flour. Depending on the brand of yogurt I’m using, sometimes I need more flour to shape the dough. If your pizza dough is quite sticky, add more flour, 1 tablespoon at a time, and mix until it’s malleable.
- Don’t use a rolling pin. I tried it and found it caused the dough to break apart too much. You’re better off using your hands.
- Add seasonings to the dough. Like garlic powder, onion powder, or dried oregano.
Pizza topping ideas
- Pepperoni pizza. Pepperoni slices and sliced tomatoes.
- Vegetarian. Mushrooms, olives, peppers, onions, and spinach.
- Hawaiian. Pineapple and ham.
- Mexican. Jalapenos, ground taco meat, onion, and peppers.
- Meat lovers. Ground beef, pepperoni, salami, and Italian sausage.
Storage instructions
To store: The unbaked dough can be stored in an airtight container in the refrigerator for up to 2-3 hours. Any longer and it will need to be loosened from the bowl using extra flour.
Frequently asked questions
I tested several types of yogurt, including natural and regular yogurt, and found only Greek yogurt had the proper consistency. Regular yogurt required WAY more yogurt to shape the dough, and natural yogurt made for a very sticky dough.
More recipes using Greek yogurt dough
2 Ingredient Pizza Dough
Video
Ingredients
- 1 3/4 cups self-rising flour
- 1 cup Greek yogurt
Instructions
- Preheat the oven to 180C/350F. Line a large tray with parchment paper and set aside.
- In a large mixing bowl, combine your flour with yogurt and mix very well, until fully combined. Use your hands to finely mix the ingredients together, until a smooth, thick dough remains. Knead it into a ball shape.
- Lightly dust a flat surface with flour. Lightly dust some flour on top of the ball of dough, and transfer the ball of dough onto the floured suface. Press the dough into a circular, pizza shape.
- Transfer your pizza crust onto the lined pan. Top with toppings of choice and bake for 15 minutes or until the edges have gone slightly golden brown.
Nutrition
Originally published March 2020, updated and republished August 2024
Hi Arman, how long can I store the cooked pizza bases in the freezer, & how long do I cook them with the topping after defrosting?
Hi! At least 1-2 months covered completely (no air pockets available). You cook them for 10-12 minutes, like a standard pizza crust.
Hi love your recipes for Naan bread and pizza crust with just s/r g/f flour and yoghurt.
Could I make Calzone with the pizza dough ?
I’m in Wales UK BTW !
I don’t see why not- I’d just be careful that the inside dough is cooked through so maybe aim for the crust to be thinner just to be safe.
Easy and tastes pretty good for a gluten free pizza base! Recommend
Thanks Arman for this brilliant recipe. I used Aldi GF SR Flour and spread it in my cast iron frying pan with a good coat of oil on the bottom. Fan forced gas oven and it was fantastic. Definitely a keeper. I got two large pizza’s out of the one recipe. I just had to add a little more yoghurt.
Wow, this was great, made it as instructed for my family, but used seriously low carb flour by well&good! I think it was from Woolworths. It was my first time using the flour…. But in general it was great! Possibly needed more cooking as it was a tad doughy. Due to the type of flour it was I guess. But we loved it. Even popped it into my cast iron pan to crisper up the base. Thank you for another awesome recipe!!!
This was fun and easy to make, and delicious 😊. I love that the pizza is not oily and the dough isn’t super dense, which means I don’t get a huge carb crash after eating pizza (a common problem for me with most pizzas in general). Thank you for sharing this! 😊
Thanks for the great recipe and commentary. The pizzas came out beautifully. Two pizzas; each pizza slightly bigger than a dinner plate.
The toppings were Roquefort and walnuts. (Not everyone’s favorite but we loved the combination.) There was also a bit of oregano. I covered the pizzas with paper for 3/4 of the cooking time to keep the toppings from scorching.
Next time I think I’ll try to make the bases even thinner in the middle, working them outwards with a flour-dusted heel of the hand in hopes of improving the final texture just that little bit more. This first time I didn’t want to make the bases too thin not knowing how they would “behave.” Well, they held together beautifully with no sticking whatsoever. That said, I did bake each pizza on its own piece of paper and slipped that paper onto the dinner plate. Once at the table, the paper slipped out easily. It was even a festive touch somehow.
You can tell lockdown is getting to me when I go on this long!
Again, thanks so very much!
Ruth Whetsel
Can you use regular yogurt instead of Greek yogurt? If you can’t, why?
Not recommended, isn’t thick enough.
Absolutely the easiest and the best. Have been using it since you first posted!
Can’t send you a pic unfortunately.
I was so excited to come across this site. I am eating healthier now but pizza is a must have in my life. I have a question about the servings. Is one crust a serving, or is it a portion? If so, what is the portion size of a single serving?
Thanks
4 portions per pizza 🙂 Enjoy.
Hi, could I use whole wheat flour to make the self rising flour?
Yes, as long as it is plain wholewheat flour 🙂
Had to comment after just trying this recipe and eating the results now. WOW dude! Everyone I live with was impressed and at first cringed at the idea of combining self-rising flour with Greek yoghurt for a pizza dough but the results have spoken for themselves.
If I lived near you I would be buying you copious amounts of beer in thanks, or whatever your chosen “poison” of choice is 🙂 THX so much!
We did 2 cups of Greek yogurt to 2 cups of all purpose flour (turned into self rising as you indicate but using a tablespoon baking powder and salt), let it rest 30 min, then split into 2 pizza balls and rolled them out and grilled them on grill mats at 300 degrees for 20 minutes. Perfect! Best recipe ever. Can’t wait to make this again!
Hi Arman, I’m planning on making pizza this weekend and I’m so excited! I plan on batch cooking some bases and storing them in the freezer. When I reheat them can I top and cook from frozen or do I need t o thaw them first? Thanks Kate
Hi Katherine- we recommend letting it thaw before doing so 🙂
Amazing recipe!! I’ve been making this dough throughout the pandemic. My suggestion is “practice practice” the more you continue to make it it the better you will get at it. That has been my experience. Buffalo chicken pizza is requested every week in this house! 😂