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Delicious Two Ingredient Pizza Crust and Homemade Pizza Six Ways

This delicious pizza dough recipe is inspired and adapted from one by Jessica Moore on ImpatientFoodie.com.


Yes, two-ingredient pizza really does exist! And because it doesn’t require any kneading, yeast, or time to rise, homemade pizza just got easier! The result is an averagely thick pizza crust. Not too crispy and thin and not too doughy or thick, either – the perfect middle ground.

Ingredients for the pizza crust dough:

  • 1 part Greek yogurt

  • 1 part self-rising flour* (see Tips & Tricks below)

Method:

  1. For this recipe, you’ll need equal measurements of both these ingredients, plus extra flour for rolling and kneading. For an 8 slice pizza, use 1-1/4 cups of each. If you don’t have any scales, simply use equal amounts of both.

  2. Put the ingredients into a bowl and mix them together to form a dough.

  3. Turn the mixture onto a lightly floured surface and knead for around 5 minutes to achieve a smooth dough. (While this step isn’t entirely necessary, it helps to combine the ingredients.)

  4. If the pizza dough is too sticky, add flour 1 Tablespoon at a time until it reaches the desired consistency. (This can happen from time to time and depends on how wet the yogurt is.)

  5. Pat the dough with your fingers into the desired pizza shape.

Now comes the fun part: loading up the pizza crust with all of your favorite toppings! We find that the best ones will never be repeated, as they were all the leftover tidbits from the few days before. Here are a few tried-and-tested options.


Classic Pizza Margherita 1 batch of two-ingredient pizza dough Ingredients for sauce:

  • Pomi strained tomatoes

  • 2 Tablespoon olive oil, divided

  • 1 Tablespoon garlic, minced

  • Mozzarella, sliced or shredded

  • Fresh basil, chopped (for garnish, optional)

Make the tomato sauce:

  1. Preheat the oven to 450 degrees F.

  2. In a sauté pan over medium heat, cook the garlic in a tablespoon of olive oil until it becomes fragrant and slightly brown.

  3. Add strained tomatoes (depending on how big your pizza is).

  4. Reduce the heat and simmer, allowing the sauce to thicken for around 10-15 minutes.

  5. Pat the dough into a pizza pan, pizza stone, or baking sheet (use a dusting of cornmeal to keep the dough from sticking).

  6. Use the remaining tablespoon of olive oil to brush the dough. Spoon on the sauce, leaving a ½ inch border. Top with mozzarella cheese.

  7. Bake for 10-12 minutes.

  8. Remove from the oven and top with fresh basil. Cut into wedges and serve.

Brussels Sprout-Lemon Pizza Ingredients:

  • 1 batch two-ingredient pizza dough

  • Mozzarella, sliced or shredded

  • 2 Tablespoons olive oil

  • Salt and black pepper

  • Brussels sprouts

  • Parmesan, grated

  • 1 lemon, washed and sliced as thin as possible

Method:

  1. Preheat the oven to 450 degrees F.

  2. Pat the dough into a pan lightly dusted with cornmeal. Brush the dough with olive oil.

  3. Cover the dough with plenty of mozzarella, leaving a ½ inch border.

  4. Cut the Brussels sprouts into quarters and toss with olive oil. Season with salt and pepper and sprinkle on top of the mozzarella.

  5. Add a few lemon slices.

  6. Top with parmesan.

  7. Bake until the crust is golden and the lemons have charred, about 10-15 minutes.

All-the-Veggies Vegetarian Pizza You’ll need:

  • 1 batch of two-ingredient pizza dough

  • 1 batch of tomato sauce (see the Classic Margherita Pizza recipe)

  • Mozzarella cheese

  • An assortment of chopped and sliced veggies (your favorites), such as olives, mushrooms, spinach, peppers, and onions

Method:

  1. Preheat the oven to 450 degrees F.

  2. Pat the dough into a pizza pan or baking sheet dusted with cornmeal.

  3. Spoon over the tomato sauce, leaving a ½” border around the edges.

  4. Top with mozzarella cheese.

  5. Add toppings (not too much – the sauce and cheese need room to breathe).

  6. Bake for 10-15 minutes or until the crust is golden brown and crispy.

Hawaiian Pizza For this delicious version of pizza, you’ll need:

  • 1 batch of two-ingredient pizza dough

  • 1 batch of tomato sauce (see the Classic Margherita Pizza recipe)

  • Mozzarella cheese

  • Chopped ham (or use deli ham cut into strips)

  • Sliced jalapeno peppers

  • Pineapple tidbits

Method: Bake as directed for Vegetarian pizza.


Mexican Feast Pizza

You’ll need:

  • 1 batch of two-ingredient pizza dough

  • 1 batch of tomato sauce (see the Classic Margherita Pizza recipe)

  • Mozzarella cheese

  • Cooked, crumbled ground beef (add taco seasoning if you like)

  • Sliced jalapeno peppers

  • Sliced onions

  • Chopped cilantro (also called coriander) for garnish

Method: Bake as directed for Vegetarian pizza.

Meat Lovers Pizza For meat lovers, try this version:

  • 1 batch of two-ingredient pizza dough

  • 1 batch of tomato sauce (see the Classic Margherita Pizza recipe)

  • Mozzarella cheese

  • Chopped ham (or use deli ham cut into strips)

  • Sausage crumbles

  • Chopped, cooked chicken

  • Bacon bits

  • Cooked mini meatballs

  • Pepperoni slices

  • Any other meats you like

Method: Bake as directed for Vegetarian pizza.

 

Tips & Tricks for Pizza Dough

  • Don’t have any self-rising flour? For every 1 cup of all-purpose flour, add 1-1/2 teaspoons baking powder and 1/4 teaspoon fine salt. Store extra flour in a tightly sealed container.

  • Greek yogurt will hold the dough together without being too sticky, which allows the dough to keep its shape in the oven. (Regular yogurt is too wet, and you’ll have to add lots of extra flour to compensate – best to use the Greek.)

  • You can substitute coconut yogurt for vegan and dairy-free dough.

  • Mix first using a rubber spatula, then use your hands to ensure the two ingredients are thoroughly combined.

  • For added zing, add spices to your dough, such as oregano, garlic powder, or basil.

  • To flatten the dough, pat using your fingertips. (Avoid using a rolling pin since this tends to break the dough.)

  • Remember to dust the baking tray with flour or cornmeal to easily remove the cooked pizza.

  • Bake the pizza with the toppings at the same time (don’t pre-bake the crust) on high heat (hot and fast, like a pizza oven).

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