Aceasta Greek Yogurt Pizza Dough is an easy 2-ingredient pizza dough packed with proteins, no yeast, and with the most delicious crispy texture.
I love making super-simple, back-to-basic baking recipes, like my Găuri pentru gogoși în friteuza cu aer, Pâine cu 2 ingrediente, Fursecuri cu banane și făină de migdale cu 2 ingrediente. While I’ve made pizza bases before, like my Aluat de pizza vegan, I wanted to make the simplest possible version, using my Aluat cu 2 ingrediente. And it’s amazing!
Deși întreaga rețetă este chiar mai jos, nu ratați toate sfaturile mele mai jos, inclusiv înlocuirea ingredientelor, sfaturile mele de gătit și fotografii pas cu pas!
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Aluat de pizza cu 2 ingrediente
Ingrediente
- 1 ¾ cupe Făină auto-crescătoare - (nota 1)
- 1 ceaşcă Iaurt grecesc fără lactate - (nota 2)
Instrucțiuni
- In a large mixing bowl or the bowl of a stand mixer, add self-rising flour and yogurt.
- If making the dough by hand, stir with a rubber spoon at first, the yogurt forms lumps when mixed with flour. Stop, grease your hands, and knead and squeeze to bring the ingredients together. It's sticky and a bit messy but it comes together into a dough ball as you knead.
- Dacă este prea lipicios, adăugați mai multă făină pentru a omogeniza aluatul. Aluatul trebuie să rămână moale, umed, dar să nu se lipească de mâini.
- If preferred, use the paddle attachment of a stand mixer. Knead the dough on low speed (speed 2-3 of a KitchenAid stand mixer), until it forms a dough ball that detaches from the bowl. It takes about 2 minutes.
- Let the dough rest for 10 minutes at room temperature while you preheat the oven and your pizza pan/pizza stone.
- Preheat the oven to 400°F (200°C). I like to preheat my pizza pan for 10 minutes in the hot oven.
- Divide the dough into two equal portions and roll each dough on a lightly floured surface into a 8-inch (20 cm) pizza.
- Place the pizza dough onto the pizza pan, spread a thin layer of your favorite pizza sauce and topping of your choice.
- Bake it for 15-17 minutes at 400°F (200°C) on the middle rack of the oven until the pizza is crispy and the cheese has melted..
notițe
Nutriţie
Ingrediente și înlocuiri
You only need 2 basic ingredients to make this amazingly simple dough. Here’s how to pick them.
- Făină auto-crescătoare – The core ingredient for the dough. It’s convenient because it already contains baking powder and salt, saving time and effort. If unavailable, make your own by combining 1 ¾ cups of all-purpose flour with 4 teaspoons of baking powder. For a gluten-free option, use my convertor fără gluten, dar nu uitați de praful de copt.
- Iaurt grecesc fără lactate – A creamy, high-protein alternative to water or milk in traditional pizza dough. This provides moisture, elasticity, and a slight tangy flavor. Plant-based options like coconut, almond, soy, or oat Greek yogurt are great substitutes for regular Greek yogurt, delivering comparable results. Choose yogurt with higher protein content for extra structure and nutrition.
To top the pizza, I used 4 simple ingredients:
- Pasta de tomate – This is a thick reduced tomato puree.
- Ierburi italiene – Fresh or dried.
- Dairy-Free Mozzarella – I feel extremely lucky to have found a dairy-free mozzarella that tastes like the classic cheese, melts like true mozzarella, and that is made locally: One Love Planet’s Mozzabella.
- Busuioc proaspăt – Added after baking.
How to Make Greek Yogurt Pizza Dough
This recipe is really easy to whip up in just a few minutes.
Combinați ingredientele aluatului într-un bol mare de amestecat.
Start mixing the dough with a spatula before kneading it with your hands.
Let the dough rest at room temperature before cutting it into two parts.
Roll each dough ball and flatten them into a thin pizza base.
Transfer the pizza bases onto perforated pizza pan.
Spread some tomato paste mixed with Italian herbs and slices of dairy-free mozzarella. Bake it for 15-17 minutes at 400 °F (200 °C).
Sfaturile lui Carine
I have a few more tips to help you make the best possible pizza.
- Handling Stickiness: The dough will feel sticky initially. This is normal. Lightly grease your hands with olive oil to knead it comfortably. Add small amounts of flour (a teaspoon at a time) only if absolutely necessary. Over-flouring can lead to a dense crust.
- Thickness Preference: Roll the dough thinly for a crispy crust. If you prefer a thicker crust, roll the edges slightly thicker and allow the center to remain uniform.
- Odihnește aluatul: Allow the dough to rest for 10 minutes at room temperature before rolling. This relaxes the gluten (and the protein in plant-based yogurt), making it easier to shape and less prone to tearing.
- Prebake to Make-ahead: For make-ahead prep, roll and prebake the dough at 400°F (200°C) for 5-10 minutes. Cool completely, then freeze it on parchment paper, wrapped in film wrap. When ready to use, top the frozen base and bake directly—no thawing needed.
- Flavor the Dough: Enhance the dough by mixing in spices such as Italian herbs, garlic powder, onion powder, or a pinch of salt. This adds depth to the crust’s flavor.
great I will try this today
love this recipe ,have made it long ago for two ingredient bagels. But , however I have to eat low carb and low sugar now. Do you know if or have tried it using alond flour?
Hi Donna. I did half almond flour and half self- rising. Not bad.
You can’t swap self-rising flour for almond flour, almond flour has no starch, it doesn’t bind ingredients and it won’t give the crispy, chewy texture of a pizza dough. Also when swapping you remove half the raising agent usually present in the self-rising flour. It explain why the recipe didn’t come out as good as per written. Remember that if a swap of flour is possible, I will mention it in my note. If not mention, it means it won’t turn out great.
I haven’t tried a lower carb flour for this recipe yet, I am sorry.
Mi-a plăcut!
Worked easily for me, I am neither a baker or even a cook. Turned out perfect, getting dough to right consistency was a chore, but I have never made any dough before.( added yogurt to.pull together, then added flour to stop sticking. So in the end it was probably right to start with.) Browned beautifully, tasted great. With everything out, I just immediately made another batch to freeze. Thanks Only suggestion, I put on a pair of ” latex” type gloves, buttered and go!