2-Ingredient Dough Tomato Garlic Pizza (High Protein, No Yeast)
A quick, high-protein pizza made with 2-ingredient Greek yogurt dough. Topped simply with fresh tomato and garlic, and finished with olive oil, parmesan, and herbs. Weeknight easy, endlessly customizable.
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
If your oven runs cool, increase temperature to 420°F for better browning.
This dough is best eaten fresh but can be reheated in a skillet for crisp edges.
This dough is best eaten fresh but can be reheated in a skillet for crisp edges.