Pictured recipe: Two-Ingredient Dough
You don't need to be a kitchen pro to make this two-ingredient pizza dough. You also don't need any special equipment, fancy techniques or several hours to let the dough rise. Sound too good to be true?
We thought so too, until we tried it. Then we couldn't stop riffing on delicious ways to use it.
Try these: Healthy Pizza Recipes
Two-ingredient dough consists of self-rising flour (a combination of all-purpose flour, baking powder and salt) and Greek yogurt. That's it. The baking powder in the self-rising flour gives the dough its quick rise; yogurt makes it tender and pliable for easy rolling.
Two-ingredient dough is packed with protein thanks to the yogurt, and is free of the preservatives and artificial ingredients found in many prebaked crusts and prepared doughs. Once blended, you can work with it immediately, too. That means you don't have to spend time waiting for the dough to proof before you make a meal.
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The recipe for two-ingredient dough is as easy as it sounds. You combine the flour with the yogurt, then stir until a rough dough forms. Turn the dough out onto a lightly floured surface, and knead until it's smooth. Alternatively, you can combine the two ingredients in the large mixing bowl of a stand mixer, and stir with the dough hook until the dough is smooth.
One serving, or enough to make a pizza crust, starts with 1 1/4 cups flour and 1 cup yogurt. Add more in that ratio if you need extra or want a larger crust.
Most self-rising flour uses white all-purpose flour, but you can make your own self-rising flour with whole-wheat or gluten-free flour. Combine 2 cups of your preferred flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Then measure out what you need for the dough, and combine with the yogurt.
Pictured recipe: Two-Ingredient-Dough Margherita Pizza
Go the traditional route (and perhaps the best for your first attempt with this dough) and make a classic Margherita pizza. Feel free to add your favorite toppings, keeping in mind to use a light hand so the dough cooks through and stays crisp.
Dissolve 2 tablespoons baking soda in 1 cup boiling water. Cut dough into 1-inch pieces, dip in the water mixture, then pat dry. Brush with egg, sprinkle with sesame seeds and kosher salt, and bake at 425°F until golden brown, 7 to 10 minutes. You can also hold the sesame seeds and salt and roll the warm bites in cinnamon sugar after baking.
Pictured recipe: Two Ingredient-Dough Bagels
Divide dough and roll into 1/8-inch-thick rounds. Heat 2 teaspoons canola oil a large nonstick skillet over medium-high heat. Cook the naan, working in batches, until lightly browned, about 2 minutes per side.
Roll dough into ropes and shape into knots. Combine olive oil, minced garlic and minced parsley in a bowl and brush over the knots, then sprinkle with kosher salt. Bake at 400°F until golden brown, about 20 minutes.
The Greek yogurt you use can have any fat content (whole, 2% or fat-free), but it needs to be Greek-style. The yogurt's thickness is what gives the dough its consistency.
The dough will be a bit stickier than traditional pizza dough. Play it safe and bake on parchment paper or a silicone mat, or coat your baking sheet with cooking spray first.