2 Ingredient Pizza Dough No Yeast

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.

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 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.

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.

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.