This quick and easy no yeast pizza dough has only 2 ingredients and requires NO rising time! It tastes like regular pizza crust without the hassle and you can choose your favorite toppings every time. It is also called Weight Watchers pizza dough or Skinny pizza dough because a ⅛ slice of the pizza crust has only 74 calories.
I love pizza! But as I get older, my metabolism is slowing down, making me avoid certain foods. Although this no yeast pizza dough recipe is not new, I only came to know about it recently. It’s one of those recipes that is pure genius!
If you face the same problem that I do, or just want to save some calories while enjoying pizza, this recipe is for you too.
A ⅛ slice of regular pizza crust has about 130 calories while this 2-ingredient pizza dough has only 74 calories per slice. It is a healthier option for sure, as is low carb cauliflower pizza dough!
Although this recipe is not keto, it is low carb because it only has 12 g carbs per slice. But that is not all! If you are also on a Weight Watchers diet, the whole dough recipe only has 12 smart points (not counting the toppings), as you can check by using this weight watchers freestyle points calculator.
On top of that, a ⅛ slice has 5 g of protein or 40 g for the entire crust recipe.
Well, how is that possible? Because this pizza crust just calls for 1 cup of nonfat plain Greek yogurt (a 0% fat protein powerhouse) and 1 cup of self-rising flour.
It is a 1:1 low-calorie pizza dough. Neat, right?
Table of Contents
Weight Watchers Pizza Dough Ingredients and Substitutions
This homemade no yeast pizza dough makes a 10-inch pizza crust that has just 2 ingredients:
- Nonfat plain Greek yogurt
- 1 cup of self-rising flour
Nonfat plain Greek yogurt
Although this is one of the secret ingredients in our pizza, you can replace it with full-fat plain Greek yogurt (the pizza crust will be fluffier and chewier, and the dough will be easier to knead), a 2% or reduced fat Greek yogurt (a bit crunchier dough), or even sour cream. But do not use another type of yogurt that is not Greek because they are thinner than Greek yogurt, making the dough wet and sticky.
For a dairy-free option, use a dairy-free or soy-based yogurt.
Self-rising flour
But the magical ingredient is this recipe is… Self-Rising Flour.
If you don’t have this in your pantry, you can still make this pizza dough with regular unbleached all-purpose flour or whole wheat flour. However, you will need to add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.
If you are celiac, be sure to use a gluten-free flour.
How to make easy no yeast pizza dough with 2 ingredients
- Preheat oven to 400 degrees F (about 200 degrees C)
- In a large mixing bowl, stir in 1 cup of nonfat Greek yogurt with 1 cup of self-rising flour together until mostly homogeneous. SEE PIC.1
- Transfer dough to a lightly floured surface. Using your hands, knead dough just until it comes together, and then shape it into a ball, about 2-4 minutes. SEE PIC.2
- You can also divide the dough into 2 smaller pizza rounds to make individual/personal pizzas. Using a rolling pin, roll dough out, forming a 10-inch pizza crust or 2 (5-inch) crusts (SEE PIC.3). Transfer onto one or 2 pizza pans (preferably lined with parchment paper).
- Spread your favorite tomato sauce on top (about ⅓ cup) and then your desired amount of cheese and other toppings.
- Bake for 20-25 minutes, or until crust has browned on the edges and top, and the cheese has melted.
Cook’s notes for pizza dough without yeast
- For a tasty dough, add a good pinch of garlic powder or dried herbs to the dough while mixing the 2 ingredients.
- For a crunchier crust, pre-bake it for 5-10 minutes before topping it, and then bake again for the remaining time.
- You can use this same pizza dough to make a no yeast bread or rolls… then bake and brush with a mixture of melted butter, minced garlic, and herbs.
How to Store Yeast-Free Pizza Dough
If you are not baking this pizza dough right away, wrap in plastic wrap and refrigerate for up to 2 days. Let it come to room temperature before rolling out.
Or, you can freeze our no yeast pizza dough, but not as a big ball-- otherwise it would take too long to thaw. To freeze, roll it out and then pack it in a sealed freezer bag or plastic wrap. When you are ready to use it, thaw at room temperature for 10 minutes, add toppings, and bake.
Other pizza recipes:
- Shrimp Pizza
- Pizza Portuguesa
- No Knead Pepperoni Pizza (Kitchen Blender)
- Nacho Pizza Bombs
- Flatbread Pizza
- Pizza Empanadas
- Chicken Pizzadillas
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PIN & ENJOY!
Easy No Yeast Pizza Dough (2 Ingredients)
Equipment
- Mixing bowl
- pizza pan
- oven
Ingredients
- 1 cup nonfat plain Greek yogurt 0% fat ( See notes for substitutions)
- 1 cup self-rising flour See notes for substitutions
Instructions
- Preheat oven to 400 degrees F (about 200 degrees C). In a large mixing bowl, stir 1 cup of nonfat Greek yogurt with 1 cup of self-rising flour together until mostly homogeneous.
- Transfer dough to a lightly floured surface. Using your hands, knead dough just until it comes together, and then shape it into a ball, about 2-4 minutes.
- You can also divide the dough into 2 smaller pizza rounds to make individual/personal pizzas. Using a rolling pin, roll dough out, forming a 10-inch pizza crust or 2 (5-inch) crusts. Transfer onto one or 2 pizza pans (preferably lined with parchment paper).
- Spread your favorite tomato sauce on top (about ⅓ cup) and then your desired amount of cheese and other toppings. Bake for 20-25 minutes, or until crust has browned on the edges and top, and cheese has melted.
Recipe Video
Recipe Notes
- Nonfat plain Greek yogurt:
- Self-rising flour:
- For a tasty dough, add a good pinch of garlic powder or dried herbs to the dough while mixing the 2 ingredients.
- For a crunchier crust, pre-bake it for 5-10 minutes before topping it, and then bake again for the remaining time.
- You can use this same pizza dough to make a no yeast bread or rolls… then bake and brush with a mixture of melted butter, minced garlic, and herbs.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Miranda says
I’ve been trying my hand at making the recipe. I have tried it both with baking the crust for five-10 minutes before hand, and then not baking It beforehand but baking it longer with the ingredients.
Bothe times the crust seems softer and almost slightly gummy..like it’s not completely cooked. And I am trying my best to roll it out thin. Is this normal?
Miranda
Denise Browning says
Hi Miranda! This is not normal. Have you used self-rising flour and non-fat Greek yogurt? Reduced or full-fat Greek yogurt or thin yogurts make the dough quite soft. The dough has also to be thin and you can't put a bunch of sauce on, or the dough will be soggy because it is thin and will absorb the sauce faster. I also hope your oven was preheated at 400 F and yours is working properly. Ovens can vary in temperature. Another thing, as soon as you finish rolling the dough out, top it with the toppings and bake it. Don't leave it sitting on the counter for a long time. Mine was not soft nor soggy at all! If you have a pizza stone, try to bake it on it but preheated it for 10 minutes at least. It gets quite hot making the pizza crust crispy.
chandler says
I had a lot of trouble getting this to be dry enough to even handle. I ended up throwing away the first batch thinking I missed something, then made a second and added a whole extra cup of flour to be able to do the necessary steps. It ended up tasting fine and cooking well but it was a long, frustrating process.
Denise Browning says
Hi Chandler! I have made this no yeast pizza dough recipe many times with success. I don't understand how you had to add a whole cup of flour to the orginal recipe. I am sorry but if you used another type of yogurt that is not Greek yogurt, this may explain the problem. Because if you use Greek yogurt, it gets right every single time (especially the nonfat type) . Just a little more flour (just enough to make the dough not stick in the hands) is needed. I always use self rising flour and nonfat Greek yogurt and the dough comes out right. Have you used a different ingredient? Thank you!
letscurry says
Denise, just yesterday I made pizza with yeast and had to wait endlessly for the dough to rise and with rats running all over the stomach after a long walk, I had to dump the dough into the preheated oven to help the dough to rise fast.
Your recipe will come handy to me on the days like yesterday. No yeast and thankfully no dough rise. Thank you plus the crust looks a bonus.
Raymund says
This can be handy for those times I want some pizza really quick without waiting for the dough to rise, Brilliant!
Heidi | The Frugal Girls says
Your homemade pizza crust looks totally fabulous. Thank you for sharing this fun recipe!
Denise Browning says
Thanks Heidi! This is my new best friend recipe for no yeast pizza dough. The crust is skinny and really delicious. I love the fact I can use this sough to make different pizzas by just using different toppings.