2 Ingredient Pizza Dough Recipe Vegetarian

2-Ingredient Pizza Dough

Raise your hand if making pizza from from scratch sounds simultaneously elating and soul crushing. For me, a homemade pizza was something that always felt just beyond my reach. The foodie in me wants to do it, but my impatient side rolls it’s eyes, exclaims “yeah right!”, and moves my hand toward the Seamless app on my phone. Any dough recipe I have found just confirmed my suspicion that this would be a major pain in the ass. Kneading, greasing, rising, over an hour of work (and dishes!)… forget it! I’ll just grab some delivery or get a frozen dough from my grocery store! So when I first heard of 2-ingredient pizza dough, I thought to myself, “Oh, yeah right – this will NEVER work.” To test it, I had friends over with the disclaimer that I would take them out for dinner when it inevitably went pear shaped. Surprisingly, when I pulled out the 2-ingredient pizza out of my oven looked awesome and smelled amazing. When my guests and I bit into our first slice, there was a long silence and some furrowed brows. Then we all ate more, which was followed by a lot things like, “Whoa!”; “Whaaaaat?!”; “No way!”; “But how?”; “It’s so good, but I don’t get it!” Don’t ask me why or how 2-ingredient pizza dough works, JUST KNOW THAT IT DOES. In today’s complicated and overwhelming world, some things are meant to go unquestioned –particularly when they are easy, fast, great things, like quick pizza dough.

Since I put up the original post in 2014 I have received so much great feedback on this recipe, which fills my little impatient heart with so much joy! I love that we’re all in our kitchens pumping out homemade pizzas – Look at us, so grown up and not ordering delivery! Seriously, I am very proud and so pleased that you are all equally psyched by this discovery. I know that on the spectrum of healthy recipes, dough plus melted cheese doesn’t rate that high. But you can easily throw on some greens, like sautéed spinach or kale, to make it healthier. You could also turn this into a vegan recipe by substituting in some dairy-free cheese substitute, like Daiya. If you hate that stuff (I get it), using caramelized onion or avocado is great for adding some creaminess. Over the last two years, I’ve posted a few different pizza recipe options. My original post was a recipe for homemade margarita pizza (including an impatient friendly homemade pizza sauce!) and a pizza with thinly sliced brussels sprouts and charred lemon. If you want an option with some winter vegetables, here’s a recipe idea for ya. My pizza ideas are easy vegetarian recipes, but you can put whatever your impatient heart desires on yours. Whatever you end up putting on your pie, please send me pics and let me know how it turns out. I always love getting your feedback and learning from all of you. Tag me on Instagram with your pizza creations at @ElettraW, and don’t forget to tag #ImpatientFoodie!

2-Ingredient Pizza Dough

Ingredients

1 CUP OF FAGE GREEK YOGURT
1 – 1 ½ CUPS OF SELF RISING FLOUR

NOTE: If you can’t find self-rising flour, you can substitute 1 ½ cups all purpose flour, 1 ½ teaspoons of baking powder, and ¾ teaspoon of salt; add in with cup of Greek yogurt.

Instructions

  1. Preheat your oven to 450F degrees.
  2. Combine 1 cup of self rising flour and 1 cup full fat greek yogurt. Knead the pizza dough on a lightly floured surface. If the dough is sticky, gradually add in more self rising flour – up to a 1/2 cup – and knead until it comes together. Allow pizza dough to rest 5-10 minutes.
  3. Meanwhile, add 2 Tablespoons of olive oil to a small to medium sized skillet and sautee 2 cloves of garlic until fragrant, about 2 minutes. Add 1 cup Pomi with a pinch of salt to make your own super fast homemade pizza sauce. Allow to cook over medium-high heat for about 5-10 minutes, stirring occasionally, until thickened.
  4. Press dough into a greased cast iron skillet or oven safe pan. Brush with olive oil and then spoon and spread Pomi on top. Add shredded mozzarella and parmesan.
  5. Bake for about 12-15 minutes until crust is golden brown. Cover with roughly torn basil leaves as a garnish. Dig in.

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