2-Ingredient Pizza Dough

makes 2 medium pizza crusts or one extra large pizza crust

1 cup Greek Yogurt (I used Fage Non-Fat Plain)
1 cup self-rising flour

Combine yogurt and 1 cup flour in the bowl of an electric stand mixer.  Mix until combined, scraping down the bowl as necessary until combined.  Knead on medium high for 5 minutes.  *see cook's note for hand mixing method

Slowly add additional flour as necessary to help dough come together.  Depending on how thick your yogurt is, you may need up to an extra 1/2 cup of flour.  (I used the entire 1 1/2 cups)

Dust clean counter top with flour and remove dough from bowl.  Knead a few turns until dough is tacky, but not sticky (it should not leave dough on your hand when you pull away).

Roll out and top as desired.  Bake in a preheated 450 degree oven for 10-12 minutes (adjust as needed).

Cook's Note:  If mixing by hand combine ingredients in a bowl and mix with spoon until combined.  Flip out onto a well floured counter top and knead 5-8 minutes.

If you do not have self-rising flour, you can substitute: 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder and 3/4 teaspoon salt.  Mix together and use as directed in the recipe.
Enjoy!

Pizza ideas

Pepperoni pizza  - roll out dough to desired shape and thickness.  Brush dough with olive oil.  Top with marinara, mozzarella cheese and pepperoni.  Place on a baking sheet prepared with olive oil and corn meal (if desired).  Bake in a 450 degree preheated oven for 10-12 minutes, until crust is crisp and toppings are browned.

Garlic Cheese pizza - roll out dough to desired shape and thickness.  Brush dough with olive oil.  Sprinkle with garlic powder.  Top with marinara and mozzarella cheese.  Place on a baking sheet prepared with olive oil and corn meal (if desired).  Bake in a 450 degree preheated oven for 10-12 minutes, until crust is crisp and cheese is browned.

Lemon Basil Pizza - roll out dough to desired shape and thickness.  Brush dough with olive oil.  STop with marinara, lemon slices and mozzarella cheese slices.  Place on a baking sheet prepared with olive oil and corn meal (if desired).  Bake in a 450 degree preheated oven for 10-12 minutes, until crust is crisp and toppings are browned.

Garlic Bread sticks - roll out dough to desired shape and thickness.  Brush dough with olive oil.  Sprinkle with garlic powder.  Place on a baking sheet prepared with olive oil and corn meal (if desired).  Cut into bread sticks.  Bake in a 450 degree preheated oven for 10-12 minutes, until crust is crisp.

Cheesy Garlic Bread -  roll out dough to desired shape and thickness.  Brush dough with olive oil.  Sprinkle with garlic powder, top with shredded Italian cheese blend.  Place on a baking sheet prepared with olive oil and corn meal (if desired).  Cut into bread sticks.  Bake in a 450 degree preheated oven for 10-12 minutes, until crust is crisp and cheese is browned.

Cinna-Sticks - roll out dough to desired shape and thickness.  Brush dough with butter.  Sprinkle with cinnamon sugar (3 parts sugar and 1 part cinnamon).  Place on a baking sheet prepared with non stick cooking spray.  Cut into sticks.  Bake in a 450 degree preheated oven for 10-12 minutes, until crust is slightly crisp.

Chocolate Dessert Pizza -  roll out dough to desired shape and thickness.  Brush dough with butter.  Spread chocolate spread over top (chocolate hazelnut or chocolate peanut butter).  Sprinkle with marshmallows.  Place on a baking sheet prepared with non stick cooking spray.   Bake in a 450 degree preheated oven for 10-12 minutes, until crust is slightly crisp. Sprinkle with desired candies (I used Oreos).

Cherry Pie Pizza - roll out dough to desired shape and thickness.  Create an edge by pinching edge together.  Brush dough with butter.  Spread cherry pie filling over top.  Place on a baking sheet prepared with non stick cooking spray.  Bake in a 450 degree preheated oven for 10-12 minutes, until crust is slightly crisp.

Recipe developed by Donna Elick - The Slow Roasted Italian
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