2 Ingredient Pizza Dough (Greek Yogurt, No Yeast)

I spent months trying to find a good pizza dough recipe. Most of them took hours, some turned out chewy, and a few just didn’t turn out good at all. This is the one that actually stuck, two ingredients, no yeast, no waiting around for anything to rise, and it’s high in protein thanks to the Greek yogurt doing double duty as both the binder and a real nutritional boost.

2 ingredient pizza dough in a nutshell: Mix 1 cup self-rising flour with 3/4 cup Greek yogurt until it forms a dough. Roll it out, add your toppings, and bake at 400°F for 20 minutes. No yeast, no proofing time, ready to eat in about 30 minutes start to finish.

Why This Recipe Actually Works

When my husband and I started eating healthier, frozen pizza was one of the first things I wanted to replace. This isn’t just dough with toppings thrown on, the Greek yogurt genuinely adds protein to the whole meal, which means it keeps you fuller longer than a typical crust would.

The self-rising flour is doing the heavy lifting here too, it already has baking powder and salt built in, which is what gives this dough lift without needing yeast or any rise time at all. If you want to know exactly how that works, or want to make your own self-rising flour instead of buying it, here’s my full breakdown.

The Recipe

Getting the Texture Right

Full-fat Greek yogurt makes the easiest dough to work with. Non-fat and low-fat versions work too, but they tend to make a slightly drier dough that takes a bit more kneading to come together. If this is your first time making it, full-fat is the most forgiving place to start.

If your dough is too sticky to handle, knead in a little extra flour, a tablespoon at a time, until it’s workable. Humidity, yogurt brand, and even how you measured your flour can all shift how much liquid the dough actually needs, so don’t worry if you need a bit more or less than the recipe calls for.

This dough is best made and used the same day. Because the leavening in self-rising flour activates as soon as it hits the yogurt, this isn’t a dough you want to mix ahead and let sit in the fridge, it won’t rise properly by the time you’re ready to bake. Store the dry ingredients ahead of time instead, and mix in the yogurt right before you’re ready to cook.

My Favorite Toppings

Taco Pizza: Cook ground beef with taco seasoning, sauté some onions in with it, then stir in a bit of salsa as the “sauce.” Spread it over the crust, top with cheese, and bake. Once it’s out of the oven, add shredded lettuce, diced tomatoes, and olives. A Taco Tuesday favorite around here.

Ham and Olive: This is our homemade version of the pizza my husband and I used to order at our favorite pizza place. Spread pizza sauce or marinara over the uncooked crust, add small diced ham and diced olives, top with cheese, and bake.

Make it kid-friendly: Cut the dough in half before rolling it out to make two mini pizzas, then let the kids pick their own toppings. Everyone gets their own personalized pizza with zero arguing over what goes on top.

Other Ways to Use This Dough

Once you’ve got the ratio down, the same 2-ingredient dough works well beyond pizza:

• Flatbread or naan-style bread, roll thinner and cook in a skillet instead of the oven
• Bagels, shape into rings and bake
• Breadsticks, cut into strips, brush with butter and garlic, bake until golden

Storing the Dry Ingredients

I like keeping a few jars of the self-rising flour and salt mixed ahead in the pantry, so on a busy night, dinner starts at “add yogurt” instead of measuring everything from scratch.

Store the dry mix in an airtight container, a mason jar, mylar bag, or anything that seals well. For storage beyond a couple of months, add an oxygen absorber and vacuum seal it to keep air out. Here are my favorite tools for storing food long-term.

A note on freezing: the raw dough itself doesn’t freeze well, the yogurt tends to dry out and change the texture once thawed. If you want to prep ahead, bake the crusts first (without toppings), let them cool, then freeze. You can top and finish baking straight from frozen whenever you’re ready.

If you want the convenience of store-bought mixes without the additives, I put together a free guide on building your own from-scratch pantry. It’s called the From-Scratch Pantry Starter Guide, grab it below.

Frequently Asked Questions

Can I use regular yogurt instead of Greek yogurt? Not recommended, regular yogurt has more moisture and less protein, which throws off the dough’s texture. Greek yogurt’s thickness is what makes this recipe work.

Can I make this dairy-free? Some dairy-free Greek-style yogurts (coconut, almond, or soy based) work as a substitute, though results vary more than with regular Greek yogurt. Look for the thickest, least watery option you can find.

Why is my dough too sticky to roll out? Add extra flour a tablespoon at a time while kneading until it’s workable. This is common and not a sign anything went wrong.

Can I make the dough ahead of time? The dry ingredients, yes, keep them mixed and stored in the pantry. The finished wet dough is best made and used the same day, since the leavening starts working as soon as the yogurt is added.

Does this taste like traditional yeast dough? It’s a little different, more tender and slightly tangy from the yogurt, less chewy than a classic yeast crust. Most people find it just as satisfying, especially given how much faster it comes together.

More Pantry Staples Worth Making

• Homemade Biscuit Mix
• Homemade Pancake Mix
• DIY Pantry Staples
• Chicken Gravy Mix
• Cream of Chicken Soup Substitute

Conclusion

I tested a lot of pizza dough recipes before landing on this one, and it’s the only one that consistently delivers without eating up my whole evening. Two ingredients, no waiting, and pizza night stops being a production.

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