Have you made it yet? This is a quick and easy pizza recipe made from 2 ingredient dough! The magic pizza dough, also known as Weight Watchers Pizza Dough or 2ID for short, that has been all the rage can be used for so much more than just pizza, but I digress.
Two ingredient dough is made from self-rising flour and Greek yogurt. The yogurt gives the bread a unique tang while keep it moist. While this doesn’t taste like a regular pizza crust (thick and doughy) it does make a fantastic thin crust pizza.
What is 2 Ingredient Dough?
This is a simple base dough made from plain Greek yogurt and self-rising flour. Self rising flour also contains salt and baking powder, a leavening agent. Because this dough does not use yeast, it relies on the baking powder to give it a little (albeit not a lot) of loft. Because it doesn’t use yeast, it also doesn’t have rise time, cutting the prep in half.
Greek yogurt serves as the moisture, but also has a good dose of protein and friendly to those with an egg allergy. I am not a WW consultant or expert, but apparently this makes it less on the points system instead of using eggs or other types of liquid.
The original two-ingredient dough recipe uses equal parts flour to yogurt, but in nearly all of the comments, this provide to be an issue for several reasons. More on that later. One batch is 12 smart points (according to the WW website). It can be used in savory recipes, but also sweet recipes like 2 ingredient dough cinnamon rolls.
Ingredients
Simple ingredients make up this easy two-ingredient pizza dough. Use whatever toppings you desire, but make sure there aren’t too many. This is a thin crispy crust and can’t handle the weight.
- Self rising flour – You will need to make sure you have enough flour for the recipe, and then also an extra cup of flour your work surface. A well floured surface is crucial to keeping your 2 ingredient dough recipe from sticking. All-purpose is what the original recipes calls for.
- Plain greek yogurt – Using regular yogurt is not recommended for this easy dough. It’s too thin and the consistency of the dough will be all wrong. You can, however, use your favorite nonfat greek yogurt if you’d like to. If you don’t have any plain fat-free greek yogurt, you can also substitute sour cream. If you do use a different type of yogurt, you will have to adjust the flour.
- Pizza sauce – Use your favorite store bought brand or make your own. Just make sure it is some sort of tomato sauce like a traditional pizza.
- Low moisture mozzarella – A low moisture cheese is best for making pizza, because it’s the easiest way to ensure you get a good melt. I also like shredding my own cheese.
- Pepperoni slices – I prefer pepperoni on my pizza, but feel free to use your favorite toppings. You could even use turkey pepperoni if you’d prefer.
- Fresh basil leaves – You can either cut these into strips or hand tear them. I love the flavor and color they add add to this delicious pizza.
- Grated parmesan cheese – You can’t have too much cheese, right? I like to top my pepperoni pizza with some extra fresh grated parmesan flavor. It does wonders to the flavor.
More favorite pizza toppings include crumbled sausage (or turkey sausage), chopped green or red bell peppers, mushrooms, spinach, cooked ground beef, onions, drizzle of good olive oil, sprinkle of garlic powder or Italian seasoning, fresh garlic, ricotta cheese or parmesan cheese.
Gluten-Free Option– Make your own by following our recipe, but using a GF flour, or using Bob’s Self Rising Gluten Free flour.
Low Carb Flours- Also feel free to make a self-rising flour using low carb options, but know that this can also alter the amount of yogurt required. Almond flour, Carb Quick, Keto Wheat Flour, Coconut Flour, Chickpea Flour or Paleo Baking Flour are all options.
How to Make 2-Ingredient Pizza Dough
- Prepare oven and pan. Preheat the oven. If you are using a pizza stone, preheat it in the oven, otherwise, coat a pizza pan with cooking spray.
- Make dough. In a large mixing bowl, mix together the flour and Greek yogurt. Cover and allow to sit in the refrigerator. If it is a humid day, reduce the yogurt down to 3/4 cup and adjust flour from there. If you are working in a low humidity area, reduce the flour to 1 1/2 cups.
- Knead dough. Transfer the ball of dough to a clean work surface coated with flour. Knead the dough ball. If it still feels sticky, add a small amount of flour.
- Roll dough. Using your hands or rolling pin, spread the dough out to the edges of the pizza pan, cookie sheet or free form it and place on the pizza stone or a flat baking sheet. You can also split it, making individual pizzas.
- Bake crust. Parbake the pizza crust until it is golden brown.
- Add pizza toppings. Remove and smother with the pizza sauce (or marinara sauce), sprinkle with mozzarella cheese and top with pepperoni slices or other toppings of your choice.
- Bake. Bake again until cheese melts.
- Top with basil. Remove and top with the fresh basil leaves and parmesan cheese.
- Slice and enjoy! Cut into 8 slices serve.
Make a double batch and serve Garlic Breadsticks alongside your pizza!
Why is My Dough Sticky?
The number one complaint of this recipe is that it is sticky dough, which is why we increased our base recipe to include more flour and not follow the 1:1 ratios in the original. Nearly every brand of flour tested required more flour with the same amount of yogurt.
The brand of yogurt will also make a difference since they carry different moisture levels.
If your dough is too sticky– chilling will help it be more manageable. Use a well-floured work surface and rolling pin or hands (well-floured too!) But be mindful to not add too much or you run the risk if it being dry and crumbly.
If your dough is too dry- When it starts to crumble and you can’t get it to stick, you might need a little more moisture. Spritz lightly with a spray bottle filled with water or add 1 tablespoon Greek yogurt. This can be challenging to evenly work into the dough after it has initially been combined.
Storage
Like most pizza, this recipe is best enjoyed hot and fresh. Leftovers can be stored in the refrigerator and heated up in the oven or the air fryer.
I do not suggest freezing a cooked pizza, however the uncooked dough is freezer friendly. It can also be frozen in plastic wrap for up to 3 months. If freezing multiple batches, separate the dough balls with parchment paper. Allow to thaw at room temperature.
More Fun Pizza Recipes
French Bread Pizza
Pizza Logs
Pizza Sliders
2 Ingredient Pizza Dough Recipe
Equipment
Ingredients
- 1 3/4 cups self-rising flour , plus more for kneading
- 1 cup plain Greek yogurt
- ½ cup pizza sauce
- 1 cup low moisture mozzarella
- ¼ cup pepperoni slices
- 4-5 fresh basil leaves , cut into strips or hand torn
- 1 tablespoon Grated parmesan cheese
- Cooking spray
Instructions
- Preheat the oven to 500°F. If you are using a pizza stone, preheat it in the oven, otherwise, coat a 12-inch pizza pan with cooking spray.
- In a medium mixing bowl, mix together the flour and Greek yogurt. Cover and allow to sit in the refrigerator for 30 minutes.
- Transfer to a clean work surface coated with flour. Knead the dough. If it still feels sticky, add a small amount of flour.
- Using your hands, spread the dough out to the edges of the pizza pan or free form it and place on the pizza stone or a flat baking sheet.
- Parbake the pizza crust for 5 to 7 minutes.
- Remove and smother with the pizza sauce, sprinkle with mozzarella cheese and top with pepperoni slices.
- Bake again until cheese melts, approximately 5-7 minutes.
- Remove and top with the fresh basil leaves and parmesan cheese.
- Cut into 8 slices and serve.
- If you’ve tried this recipe, come back and let us know how it was!
This was so delicious we all loved it easy to make and will def have it on rotation during the month
Such a simple and delicious recipe! I will be adding this to our weekly line up for sure! Thank you!
Wow, I never knew you could make pizza dough this way! We had great success and will for sure make this again.
This was so easy and so delicious! I added fresh veggies on top instead of pepperoni. Will make again!