Make 2 Ingredient Pizza Dough Quickly at Home

This 2 ingredient pizza dough makes a soft, chewy crust with no yeast and almost no wait time. If you need a fast homemade pizza night using pantry basics, this yogurt pizza dough comes together in one bowl and bakes up golden around the edges with a tender center.

Ingredients

• 1 ½ cups self-rising flour, plus extra for dusting
  If you only have all-purpose flour, you can make your own self-rising blend with baking powder and salt.

• 1 cup plain Greek yogurt
  Full-fat or 2% Greek yogurt gives the dough the best texture. Avoid regular thin yogurt or the dough may turn sticky.

• 1 tablespoon olive oil (optional, for brushing)

Optional Toppings

• Pizza sauce
• Shredded mozzarella
• Pepperoni
• Italian seasoning
• Parmesan cheese

For a quick homemade topping option, this easy pizza sauce recipe works well with the mild flavor of this crust.

How To Make It

1. Preheat the oven to 450°F and line a baking sheet or pizza pan with parchment paper. Lightly dust your counter with flour so the dough does not stick while shaping.

2. Add the self-rising flour and Greek yogurt to a mixing bowl. Stir with a spoon until shaggy clumps form and there are very few dry spots left.

3. Turn the dough onto the floured surface and knead for 2 to 3 minutes. The dough should become smooth, soft, and slightly springy. If it sticks heavily to your hands, sprinkle in a little more flour one teaspoon at a time.

4. Roll or press the dough into a 10 to 12-inch circle. For a crispier crust, keep it slightly thinner in the center and thicker around the edges.

5. Transfer the dough to the prepared pan. Add sauce, cheese, and toppings, leaving a small border around the outside edge.

6. Bake for 12 to 15 minutes, or until the cheese is bubbling and the crust turns lightly golden underneath. If you want deeper color on the edges, brush them lightly with olive oil before baking.

7. Let the pizza cool for 2 to 3 minutes before slicing so the cheese settles slightly instead of sliding off.

Why This Works

Greek yogurt adds moisture, protein, and acidity, which helps create a tender dough without yeast. The self-rising flour already contains baking powder and salt, so the crust puffs slightly in the oven without needing time to rise.

This method is especially useful for quick dinners, personal pizzas, or last-minute snacks when traditional dough feels like too much work. Many home cooks also use this same base for breadsticks or stuffed crust recipes similar to cheesy stuffed bread.

Tips for Better Texture

• A common tip is to flour your hands instead of adding too much extra flour to the dough. Too much flour can make the crust dry.
• The key here is using thick Greek yogurt. Thin yogurt creates sticky dough that can bake up gummy in the center.
• If the crust browns too quickly on top but still looks pale underneath, move the pan to the lower oven rack for the last few minutes.
• Many home cooks find that preheating the baking sheet helps create a crisper bottom crust.
• For skillet pizza, you can adapt this dough using a hot cast iron method similar to this 10-minute skillet pizza.

Serving Ideas

This two ingredient pizza base works well for more than classic pepperoni pizza. Try cutting the dough into smaller portions for mini pizzas, dipping strips, or flatbreads.

A few easy serving ideas:

• Serve with warm marinara for dipping
• Pair with a simple salad for a quick dinner
• Use garlic butter around the crust edge
• Add extra mozzarella and herbs for a cheesy bread style pizza inspired by this cheesy garlic bread

FAQ

Can I make 2 ingredient pizza dough ahead of time?

Yes. Wrap the dough tightly and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for about 15 minutes so it becomes easier to roll out.

Why is my yogurt pizza dough sticky?

Sticky dough usually means the yogurt is too thin or there is not enough flour on the work surface. Add small amounts of flour while kneading until the dough feels soft but manageable.

Can I freeze this dough?

Yes. Shape the dough into a ball, wrap it tightly, and freeze for up to 2 months. Thaw it overnight in the refrigerator before rolling it out.

What can I use instead of self-rising flour?

You can make a substitute by combining 1 ½ cups all-purpose flour with 2 ¼ teaspoons baking powder and ½ teaspoon salt. Whisk it well before adding the yogurt.

Does no yeast pizza dough taste the same as regular pizza crust?

The flavor is slightly different because there is no yeast fermentation, but the crust still turns soft and chewy with crisp edges. It is a faster option that works especially well for weeknight pizzas and quick lunches.