Easy Greek Yogurt 2 Ingredient Pizza Crust Food

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2 INGREDIENT DOUGH PIZZA CRUSTS (NO YEAST!)



2 Ingredient Dough Pizza Crusts (No yeast!) image

Easy 2 ingredient pizza dough recipe made with Greek yogurt and flour- That's it! No yeast, no eggs and no dairy needed to make a thick, chewy and fluffy pizza crust. Easily made vegan, gluten free, dairy free.

Provided by Arman

Categories     Main Course

Number Of Ingredients 2

1 3/4 cups self-rising flour (gluten-free, if needed)
1 cup Greek yogurt (See post for other options)

Steps:

  • 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 20-22 minutes, until the edges have gone slightly golden brown.

Nutrition Facts : ServingSize 1 serving, Calories 197 kcal, Carbohydrate 38 g, Protein 12 g, Fat 1 g, Cholesterol 3 mg, Sodium 19 mg, Fiber 1 g

TWO-INGREDIENT PIZZA DOUGH



Two-Ingredient Pizza Dough image

This beyond-simple dough requires no yeast and no rising time. Just measure, mix, knead and roll out.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 3

2 cups self-rising flour, plus more for dusting
1 cup full-fat Greek yogurt
Pizza sauce and shredded mozzarella, for topping

Steps:

  • Put a pizza stone or inverted baking sheet on the center rack of the oven and preheat to 450 degrees F.
  • Put the flour and yogurt in a large bowl and mix with a fork until a shaggy dough forms. (The dough may appear dry and crumbly at first, but it will come together as you mix it.) Turn the mixture out onto a lightly floured work surface and knead until the dough is smooth and slightly elastic, about 8 minutes, dusting with more flour if necessary. If the dough feels too dry, add water, a tablespoon at a time and continue kneading until it is soft and pliable.
  • Divide the dough in half, roll into two balls, and then use a rolling pin to roll the balls out into two 10-inch pizza crusts. Dust the back of another inverted baking sheet or pizza peel with more flour, semolina or coarse cornmeal and place a circle of dough on top.
  • Top the dough round with sauce and shredded cheese as desired, leaving a half-inch bare border around the edge. Slide the pizza onto the preheated stone or baking sheet in the oven. (Alternatively, roll out the dough on a baking sheet, top as desired and put the sheet in the oven to bake.) Cook until the crust is golden and the cheese is bubbling, 8 to 10 minutes. Using a large spatula, transfer the pizza to a cutting board and let sit 5 minutes. Repeat with the remaining dough round.

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