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Two Ingredient Pizza Crust Review

This last week I may have had one of my favorite foodie discovers to date. 

I first heard of the “two ingredient pizza crust” years ago  – and even had a reminder from Kate a few weeks back when she took the plunge herself – but for some sad reason kept forgetting to give it a go. 

UNTIL NOW. 

I decided, last weekend, it was officially time.  I gathered a smorgasbord of all the top pizza ingredients, my two requirements for the magic dough, and set up a mean lookin’ pizza bar for Dan and I. 

Now, by no way is this a recipe post. This is most definitely not my own recipe. You can probably find 102 google links that tell you the magical wonders of the two ingredient pizza crust. This is simply my own humble review of this insane invention that – if you can’t tell – I am going completely ga ga over. 

I mean. Guys. I am SO IMPRESSED. 

I didn’t think it wouldn’t turn out, but I was definitely readying myself up for something….”okay.” Edible, but un-life-altering

But…

My life was altered. My pizza life that is. It will never be the same again. 

If you haven’t heard of this crazy two ingredient discovery, this is why I’m here. To share the wealth. Remember when I discovered this 2 ingredient cake recipe? Yeah I’ve officially decided 2 ingredient recipes need to take over the culinary solar system. 

What you need is self rising flour (basically flour that already contains the salt and baking powder) and yogurt. THAT’S IT. 

Yogurt… how are you so magical… 

Most “recipes” call for greek yogurt, specifically. However! I made one pizza using a thick (plain) 2% greek yogurt and then made another using 1% regular yogurt (Astro brand), and I actually liked the one I made with regular yogurt better! It also made a larger crust. Which meant more pizza. Which meant winner. 

I started by stirring 1 cup yogurt with 1 1/4 cup self rising flour.  Once combined, I began to knead the ball of dough with my hands in a steel bowl (you can do this on a floured counter but I like to save the extra mess by keeping it all contained – HACK). As you knead for about 30 seconds – 1 minute, the dough will start to get sticky once again. At this point, I added a small handful of flour to the dough to dry it up and then started to knead again. I repeated this process – kneading the dough, letting it get sticky, then adding a handful of flour – for 10 minutes. By the end of the 10 minutes, the dough still got slightly sticky after kneading, but not so sticky that it stuck to my hands or bowl. You will end up using about 1 1/2 cups of flour. This is when I slapped it onto a parchment lined baking tray, rolled it out into a nice big crust (about 1/2 inch thick) and pulled out the ingredient bonanza. 

After some serious contemplation (Dan and I do not mess around with pizza) we decided on:

  1. Pesto (my homemade kale pumpkin seed pesto) + caramelized balsamic onions and mushrooms + goat cheese + thyme + arugala+ a post cooking drizzle of balsamic reduction. 
  2. Tomato sauce + mozzarella + roasted red pepper + chicken + spinach + italian spices (we flavored our own tomato sauce with garlic, basil, oregano and cut up roasted red pepper). 

 

After piling on delicately placing our topping ingredients, we baked the pizzas at 450F for 10 minutes. You want the oven to be really hot in order to get the bottom nice and toasty.

The winning pizza was definitely the pesto/goat cheese/arugala combination. Goat cheese + balsamic reduction = SWOON. 

But the real, REAL winner of this night was our complete satisfaction with the two ingredient pizza crust. The bottom crisped up just like it would in a wood fire oven, and yet the base remained spongey and moist (it reminded me of sourdough!) and there were even some big ol’ air pockets. Just like there would be in Italy. 

…right?

Point is. I don’t know why I’d even consider making a pizza dough from scratch from here on in. Not when I know this hidden gem is out there. Its SO fast, SO easy, SO cheap, and no one would ever know you didn’t spend the day rising and proofing. If you haven’t yet tried the two ingredient pizza crust, this is officially my bid to you to go DO IT. I am curious to know if it works just as well with a gluten free flour blend. If someone gives it a try before me, let me know how it goes! 

 

Seeing how this was my favorite foodie moment of the week, it not only deserves an entire post to itself, but also deserves to join Heather for Friday Favorites and Annemarie, Farah and Esther for Foodie Friday.   

Two Ingredient Pizza Crust Review. Too good to be true? #pizza #cheesy #easyrecipes… Click To Tweet

Tell me,

Have you tried making the two ingredient pizza crust?

What toppings are on your ideal pizza bar??

 

29 COMMENTS

  1. Susie @ Suzlyfe | 13th Jan 17

    Very. Interesting. I bet it is the acid mixing with the self rising yeast in the flour. Very. Interesting.

    • Cora | 13th Jan 17

      Its something to do with the acid and bacterial cultures and…… yogurt is just magic.

  2. Kate | 13th Jan 17

    I’m glad you gave it a try! I don’t know if I’ll bother messing with yeast anymore honestly. This one comes out more consistently for me. I will try using the regular yogurt next!
    Kate recently posted…About food and parchment paperMy Profile

    • Cora | 13th Jan 17

      I just don’t see why I would…
      Bread, yes. I still want to make yeast bread and I don’t think yogurt would do the trick there.

  3. Sarah @ Bucket List Tummy | 13th Jan 17

    WHOA. This is live changing! Yeast still kinda intimidates me and screams too much time. This sounds much better and your toppings look glamorous 🙂
    Sarah @ Bucket List Tummy recently posted…What I Ate WednesdayMy Profile

    • Cora | 13th Jan 17

      I know. I love love love yeast but it does require a wholllleee bunch of time. Which is hard to find.
      So that’s when hacks like this come in to save. the. DAY.

  4. Heather @ Polyglot Jot | 13th Jan 17

    Wow that sounds amazing! The less ingredients needed to make something delicious the better! I love mushrooms, banana pepper, onion, and spinach on pizza!
    Heather @ Polyglot Jot recently posted…Foodie Friday: Garlic and Chive Mashed PotatoesMy Profile

    • Cora | 13th Jan 17

      Oooo you like spicy eh? I canNOT do banana peppers.

  5. Kat | 13th Jan 17

    This sounds incredible girl!! I am so going to need to give this 2 ingredient crust a try.

    • Cora | 13th Jan 17

      If you try it with some GF flour before me, let me know if it works! I’d be so sad if you couldn’t live out this amazing-ness.

  6. Emily Swanson | 13th Jan 17

    Ok, this is life changing. I must try this. Wow Cora, thank you so much for sharing this.
    Emily Swanson recently posted…The Difference Between Doing Things out of Guilt or GraceMy Profile

    • Cora | 13th Jan 17

      Yayyyy your welcome Emily!!

  7. Evangeline | 13th Jan 17

    What is this sorcery? Pizza? With two ingredients? You genius, you.
    Evangeline recently posted…Four Ingredient Chocolate Chia Pudding (vegan option)My Profile

    • Cora | 13th Jan 17

      Oooo pizza sorceress. I’ll so take that.

  8. Annmarie | 13th Jan 17

    Two ingredient crust?! Whaaat? Looks amazing.

    • Cora | 13th Jan 17

      Yep tis craaazzyyyy

  9. Meghan@CleanEatsFastFeets | 14th Jan 17

    I’m impressed and I love pizza. Also, I’m so glad you didn’t say it was made with cauliflower and egg whites.
    Meghan@CleanEatsFastFeets recently posted…Mothers Wanted: Apply WithinMy Profile

    • Cora | 14th Jan 17

      Yuuuuupppppp. That ain’t pizza when I want pizza.

  10. Joyce @ The Hungry Caterpillar | 14th Jan 17

    Heck yes! Definitely trying this. What a genius idea! I love the idea of spongey & moist like sourdough. Sounds amazing.
    Joyce @ The Hungry Caterpillar recently posted…A Message to Group Fitness Instructors from an Eating Disorder SurvivorMy Profile

    • Cora | 15th Jan 17

      Yesss sourdough!!! I was most pleased about that.

  11. Miss Polkadot | 14th Jan 17

    Does this come straight from Howards?? Talk about the most magical and time-saving pizza hack ever. I bet supermarkets would have a harder time selling those [gross] premade pizza kits if more people knew this secret. I hadn’t heard of it before which might stem from the fact we don’t have self-raising flour over here. Your pictures are selling the idea very very well.
    Miss Polkadot recently posted…Falling and stumbling, not failing.My Profile

    • Cora | 15th Jan 17

      Yepppp practically witch food!
      No self raising flour? You guys really DO have your own world. Good thing you can still make your own with just flour and baking powder (and maybe something else but it would be easy).

  12. Kristy from Southern In Law | 15th Jan 17

    Yep, this is the ONLY way we eat pizza here! I don’t bother making regular pizza dough because I hate yeast and am only usually cooking for Jesse and I so this kind of recipe is our go to. We call it “yodo” (yogurt dough) and use it for everything from pizza crusts to pita breads!
    Kristy from Southern In Law recently posted…Recent Things: Unexpected House Guests, Unicycles and SketchesMy Profile

    • Cora | 15th Jan 17

      Amazing!!!! Do you use a gluten free flour?

  13. danielle | 15th Jan 17

    This looks stupid awesome. i’d be stupid not to try this right now, but i can’t so i’ll just leave a very stupid comment. LOL. seriously must try this. yumm
    danielle recently posted…WIR sleep less play moreMy Profile

    • Cora | 18th Jan 17

      Lol. Stupid awesome is soooo my kind of my awesome. Doooo ittttttt.

  14. Kristy from Southern In Law | 15th Jan 17

    Yep! I use gluten free self raising flour (or plain flour with baking powder)
    Kristy from Southern In Law recently posted…Recent Things: Unexpected House Guests, Unicycles and SketchesMy Profile

  15. Cindy | 16th Jan 17

    Whoa! Looks super impressive. All of those toppings you added makes it look like a fancy restaurant 🙂 Arugula on pizza is the absolute best!
    Cindy recently posted…Cheesy Waffles, Coconut Flour Brownies, and Makeup (ʘ_ʘ)My Profile

  16. Zomick's | 16th Jan 17

    Very good recipe. I really like making it stuffed crust by folding the ends over some mozzarella! – Zomick’s

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