2-Ingredient Pizza Dough Recipe - no yeast and no rising time make this pizza recipe the easiest ever. Top with your favorite toppings, bake and enjoy in under 30 minutes!
This recipe makes 2 large pizzas but you can easily divide it and make just one. I use a 12" pizza pan and I am able to roll out the dough to easily fit it in.
After the success of the 2-ingredient dough that can be used to make homemade flatbread (a delicious one at that!), I was excited to test it as a pizza dough. I make homemade pizza using my Hubby's recipe every Friday. I know my pizza dough and can whip it up in my sleep. I was very interested to see how this recipe would act as a pizza crust. I am so glad I did! This is the fastest pizza dough recipe ever! It's delicious topped simple pizza sauce, freshly grated cheese, pepperoni and whatever toppings we like.
If you are looking for a no-yeast, no-rising time pizza dough, you will LOVE this recipe! It is easy, and quick so you can have hot, cheesy pizza on the table under 30 minutes.
Instructions:
The 2-ingredient dough calls for self-rising flour (it's very easy to make a homemade version) and Greek yogurt. I use natural sour cream as it is cheaper and the consistency is the same.
Instructions:
- Simply mix both ingredients in a bowl until they form a dough. You may have to use your hands to help the ingredients come together.
- Next, let the dough rest for 20 minutes, while you preheat the oven and get the pizza toppings ready.
Can I make it ahead of time?
This dough can be prebaked and stored to use later. Simply bake the dough in pan without any sauce and toppings and store in a large ziploc bag up to a week. Since this dough contains sour cream, it is best to keep it in the fridge.
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No yeast needed
You can make fantastic pizza dough without yeast. Keep it mind, it will taste different. Yeast dough, used for bread, rolls and pizza, has a sourdough taste. This 2-ingredient pizza dough will taste like a biscuit crust. It's perfect for busy weeknights when everyone is craving pizza, OR when you don't want to deal with yeast and rising time.
Since there is no yeast in this dough, there needs to be another ingredient that will make it rise during baking. You have two options: buy self-rising flour and mix it with natural sour cream of Greek yogurt OR make the needed amount of self-rising flour with all-purpose flour and baking powder and then use it in the recipe. The second option is what I do since I don't always have self-rising flour on hand. Mix 1 cup of all-purpose flour with 1 and ¼ teaspoons of baking powder for each cup of self-rising flour needed in the recipe.
Pizza dough made with yeast has a different consistency. It is very stretchy after the rising time and you can form a small ball of the dough into a large thin crust pizza. My method is to place the pizza dough ball in the center of lightly oiled pizza pan and press the dough towards the edges, rotating the pan in the same time. When you are dealing with a 2-ingredient yeast-free pizza dough, it has a different consistency. It's almost like a biscuit dough. The best and easiest way to form it, is to use a rolling pin and roll the dough out on a sheet of parchment paper.
Top this pizza dough with your favorite toppings, like the classic pepperoni and cheese with the addition of black olives. We also love supreme style pizza with onion, peppers and sausage or white mushroom pizza. If you try this recipe, don't forget to snap a picture and share it on Instagram! Tag us so we can leave a comment!
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
2-Ingredient Pizza Dough Recipe
Ingredients
- 3 cups all-purpose flour see note if using self-rising flour
- 3.75 teaspoon baking powder
- ¾ teaspoon salt
- 1.5 cups natural sour cream or Greek yogurt
Instructions
- In a large mixing bowl, whisk together flour, baking powder and salt.
- Add natural sour cream and stir with a wooden spoon.
- Form the dough into a ball. Place on a floured surface. Let rest for 20 minutes.
- Next, form the dough into a log and slice in half. Place each half on a sheet of parchment paper and roll out with lightly floured rolling pin. You can place it on a 12" pizza pan to use as a guide.
- Preheat oven to 400 degrees F.
- Spread a layer of pizza sauce over the dough, add shredded cheese, pepperoni, sliced olives, diced onions, peppers, cooked bacon or sausage or whatever toppings you like.
- Bake pizza in preheated oven for 12 minutes or until the edges are golden and the cheese is melted. Cool slightly before slicing.
Christine says
Very biscuity, but tasty. I added a few tablespoons of good olive oil and put the dough in a cast iron skillet. I prebaked it for 5 minutes, then added toppings. I baked it another 15 minutes, but it never really browned and was still a little raw I'm the middle. Next time I might try a higher heat or longer time. Most pizzas I usually bake at 450. What I did love was the biscuit texture and I'm going to use the second half of the dough to make a pot pie! I kept calling it pot pie pizza while I was eating it!
NormL says
I just made this for the first time and my wife proclaimed it a complete success! Thank you Anna!! We have been looking for a simple, yet better than "okay" recipe to replicate a rising crusted pizza which used to be available in supermarkets.. We're simply not fond of thin crust "cardboard" offerings so widely available. Although you did not make any claim that this would be a rising crust, it does indeed rise enough to meet our hopes. Since this was the first time with this recipe, I made only enough for one pizza and found that I could have used a little more dough to reach the edges of the pan (12inch). Next time I'll increase everything by just enough to get that right.. In future, I plan to do a large enough batch of dough in the breadmaker so I can freeze a few for later.
Stacey Slocum says
I tried this tonight and it turned out great! I used sour cream, had to add an additional big dollop to fin9sh forming the dough ball and had to use plenty of flour to prevent sticking but that didn't ruin the dough. I let it rest for 20 min. And I kneaded each dough half 15 times before rolling out into circles. Yes, a biscuit style crust but not so thick that it tasted too biscuit like. It really tasted like puzza. This will be a go too recipe for me. Awesome!
Angela Sullivan says
add a little salt to the self rising flour. It needed a little flavor. I will make again when I don't have yeast or pizza dough in the freezer. Thank you.
Anna says
Thank you, Angela!
Angela Sullivan says
I made it and it was good, but different. Nice and crispy because I left it in the oven for 2 extra minutes.
Dani says
Can the dough be frozen?
Marilyn Long says
I made this pizza crust using self-rising flour & yogurt. I think it's my favorite.
Super easy. I like a crispy crust so this was it.
GayNell Hamaker says
I made this tonight!! Turned out perfect!! Thank you so much for this recipe. I used self rising flour. The only thing I did different was brush the crust with olive oil!! Perfecto!!
Joseph Donahue says
I’m making this for dinner tonight I’ll let you know how it turns out. But it looks good anyways.
Anna says
I hope you love it!
Mary says
This is the best pizza crust I have ever had.
Even my picky boyfriend likes it.
I will definitely make it again
Rebecca says
I loved it made a stuffed crust pizza out of it and my husband loved it.
Leanh E says
Really Yummy and used nonfat Greek yogurt with self rising flour. I did brush the dough with olive oil and turned heat to 425 degrees. I thought the pizza was even better the next day reheated in the air fryer. I made two pizzas out of the 3 cup flour recipe. One pizza I made with pesto sauce, whole milk mozzarella, grilled chicken, artichoke, spinach and garlic . The other pizza was red sauce, cheese, mushroom, onion, Parmesan, and Calabrese salami. Husband loved it and said we didn’t need to go out to pay big bucks for gourmet pizza.