Two Ingredient Pizza

Two Ingredient Pizza

Quick and Easy Two Ingredient Pizza

Makes 1 large pizza (2-3 servings)


check replacements for alternate ingredients

-1 ½ cups (6.75 oz) self-raising flour (additional flour may be needed)

-1 cup (245 g) yogurt


Preheat oven to 400 F (200 C)

1. In a large bowl, add the self-rising flour and yogurt. Use a spatula or wooden spoon to combine the ingredients. 

2.Switch over to your hands and knead the dough for about 5 minutes. The consistency that we’re going after is soft and pillowy, and it shouldn’t be sticky to the touch. 

3. Transfer the dough to a lightly floured surface and knead. The dough should be done when you poke it and it bounces back without sticking to your fingers. Add additional flour if the dough is too sticky. 

4. Once the dough has been prepared, place onto a lightly floured pizza pan. Use a rolling fin or fingers to shape it into desired shape. A regular baking sheet will also work if you don’t own a pizza pan.

5. Spread a generous amount of pizza sauce, cheese and desired toppings.

6. Bake for about 25-30 minutes, or until the pizza crust is golden brown and the cheese has melted and caramelized. 

7. Remove from the oven and allow to cool completely. Cut into slices and serve! 


Self Rising Flour

To make self-rising flour: 1 ½ cups (6.75 oz) regular flour +2 ¼ tsp baking powder + ½ tsp salt

If you don’t have baking powder, the recipe can be made with plain flour, but the texture will be altered


1/2 cup (123g) full-fat milk+ 1/2 tsp vinegar or lemon juice 

other types of milk will also work but full fat is recommended


How does it work

Regular pizza dough requires yeast to rise and fats for a tender dough. Self rising flour consists of flour, baking powder and salt; the baking powder replaces the yeast and allows the dough to rise. Instead of using olive oil, we use yogurt which gives the light, pillowy consistency and hydrates the dough. 

Cook at a high temperature

To prevent the bottom of the pizza from becoming soggy, the oven temperature has to be set at 400 degrees F (200 c) or else the dough won’t cook through properly at the bottom


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