If you’re craving pizza but are looking for it to be fairly quick to throw together and don’t want to commit to a full yeast situation, this is the ONE baby!!
Two ingredient dough has been floating around for years, and for good reason. It works, it’s fast…and when you build flavor into it instead of treating it like plain white bread, it actually tastes like something. This version uses nonfat plain greek yogurt, which gives you structure and protein. No rising time. No waiting around. Just mix, knead for a couple minutes, and roll!
Now, if you’ve tried 2 ingredient dough and didn’t like it, it’s likely because you leave the dough plain. And while you absolutely can keep it just as 2 ingredients… I think its best to add whatever you have around as flavor. I like adding a generous spoonful of nutritional yeast, garlic powder, oregano, basil, and black pepper right into it. That way the crust itself tastes super flavorful and seasoned. It doesn’t rely only on toppings to carry the flavor.
This doesn’t need to be complicated in any way and actually, I prefer to keep it simple. Fresh tomato slices. Thin garlic. Simple = easy = still delish.
Tomatoes can release a lot of water in the oven, so if you’ve ever made this style of pizza and ended up with a soft center, that’s usually why. I recommend using firm tomatoes, slicing them thin, patting them dry if they’re especially juicy. I actually think salting them first, letting them sit a little to sweat liquids and then patting dry gets the best result, which is why I added it into the recipe itself. If you want extra insurance, pre-bake the crust for 5 minutes before topping.
Once it comes out of the oven, that’s the fun part. Olive oil. Fresh grated parmesan. Cracked black pepper. Herbs. Genuinely, whatever else you wanna add, or not add. That’s what makes it feel intentional instead of like a “diet pizza.”
The texture lands somewhere between flatbread and traditional pizza crust. If you roll it thinner, you’ll get more crisp edges. Thicker makes it softer and more bread-like. Both work, just depends on your mood. It’s weeknight easy, high protein, no yeast, no rise time, and honestly, it’s a really good reminder that simple food doesn’t have to be boring if you season it right!
2-Ingredient Dough Tomato Garlic Pizza (High Protein, No Yeast)
Equipment
- Mixing bowl
- Spoon or spatula
- Clean surface for kneading
- Rolling pin (optional)
- Baking sheet or pizza stone
- Parchment paper (recommended)
- Knife
- Cutting board
Ingredients
2-Ingredient Dough:
- 1 cup self-rising flour or 1 cup all-purpose flour + 1 ½ tsp baking powder + ¼ tsp salt
- 1 cup nonfat plain Greek yogurt
Optional Flavor Boost for Dough:
- 2 –3 tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ tsp freshly cracked black pepper
Toppings:
- 1 –2 medium ripe tomatoes thinly sliced
- 2 –3 garlic cloves thinly sliced
Optional Finishing Toppings:
- Drizzle of olive oil
- Freshly grated parmesan
- Freshly cracked black pepper
- Fresh parsley
- Fresh basil
Instructions
- Preheat oven to 400°F. If using a pizza stone, place it in the oven while preheating.
- In a mixing bowl, combine flour and Greek yogurt. Add nutritional yeast and dried seasonings if using. Stir until a shaggy dough forms.
- Transfer to a lightly floured surface and knead for 2–3 minutes until smooth. If sticky, add small sprinkles of flour as needed.
- Shape into a round or rustic oval about ¼–½ inch thick. Thinner crust will crisp more; thicker crust will be softer and more bread-like.
- Transfer to baking sheet lined with parchment. Pre-bake the crust alone for 5 minutes before adding toppings. If your tomatoes are very juicy, salt and let sit, patting them dry before topping.
- Scatter sliced garlic first. Arrange tomato slices evenly over the dough.
- Bake for 16-18 minutes, or until crust is golden and cooked through. The bottom should feel firm and lightly crisp.
- Remove from oven. Drizzle with olive oil, grate fresh parmesan over the top, and add cracked black pepper and fresh herbs.
- Slice and serve warm.
Notes
This dough is best eaten fresh but can be reheated in a skillet for crisp edges.