Two Ingredient No Yeast Pizza Dough

By
Heather Ramsdell
Heather Ramsdell
Heather Ramsdell
Heather Ramsdell is the Senior Editorial Director for The Spruce Eats, leading the editorial team to create recipes, tell stories, and help people cook and learn about food.
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Updated on 06/3/21
Two ingredient no yeast pizza dough recipe

The Spruce / Diana Chistruga
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 to 6 servings
Yield: 2 pizzas
Nutrition Facts (per serving)
184 Calories
2g Fat
32g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 184
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 510mg 22%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 8g
Vitamin C 0mg 0%
Calcium 179mg 14%
Iron 2mg 11%
Potassium 105mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pizza at home doesn't need to be an intimidating chore. With a little help from the magic of self-rising flour this dough comes together quickly, with just one additional ingredient.

Whip up the dough in minutes, and then embrace your creativity with toppings. A Mediterranean pie, a meat-lover's delight, or even a taco pizza to satisfy two cravings at once, are just a few ideas to start. The options are endless and armed with this dough, you can get creative (and dinner on the table) in no time.

This recipe yields enough dough for two 10-inch round pizzas.

Ingredients

Steps to Make It

  1. Gather ingredients.

    Ingredients for no yeast pizza dough
    The Spruce / Diana Chistruga

  2. Mix together the flour and yogurt in a large bowl with a fork until a dough forms. At first, the dough may appear dry but continue to mix until a shaggy dough comes together.

    Mix together flour and yogurt
    The Spruce / Diana Chistruga

  3. Turn the dough out onto a lightly floured work surface and knead the dough until it is smooth and elastic, about 8 to 10 minutes. (If the dough is still too dry as you knead, you may add water, a tablespoon at a time.)

    Dough
    The Spruce / Diana Chistruga

  4. Once the dough is soft and pliable, it is ready for use in any pizza recipe, or to top as you wish. Divide the dough and roll into a disk to form 2 (10-inch) pies or lay into a sheet tray for a Neapolitan-style pizza. Top as desired and bake in a very hot oven.

    No yeast pizza dough
    The Spruce / Diana Chistruga

How to Make Self-Rising Flour

  • If you don't have self-rising flour, you can easily make your own with 2 cups of all purpose flour, 1/2 teaspoon salt, and 2 teaspoons baking powder.
  • Preheat your oven to 400 F before beginning this dough recipe so that it is ready when you have assembled your pies. Bake for 8 to 10 minutes or until crust is slightly golden brown.