Using Two Ingredient Dough

If you're making pizza, you can either roll out your dough with a rolling pin into a large pizza base, or divide into 4-6 even pieces and roll out for mini pizza bases. 

Top with your favourite toppings, then cook in the oven (200C / 390F) for 15-20 minutes until the crust is golden brown and crispy, and then cheese is melted.  

If you're making scrolls, you can roll out your dough into a rectangle shape, sprinkle over your favourite toppings then roll it up tight and cut into 8 even pieces.  

Place on a sheet pan and cook in the oven (190C / 375F) for 15-20 minutes until the dough is cooked through. 

Top tips for making Two Ingredient Dough

• You can use any type of Greek Yoghurt (low fat etc) but I recommend not substituting for plain regular yoghurt (e.g. not the Greek variety) as it isn't thick enough for this recipe.  You'll also want to make sure the Greek Yoghurt you use is thick and not runny.
• If you don't have self-raising / self-rising flour on hand, substitute with all purpose / plain flour & baking powder (the conversion is 1 cup of flour to 2 teaspoons of baking powder).  

• It's hard to say an exact amount of flour as it essentially changes on every batch!  Start with 1 cup, then slowly mix in another 1/2 - 3/4 cups until you reach your desired consistency.  If you need more, so be it.
• The dough has reached the right consistency when it can hold in a ball shape and doesn't stick to your hands. 
• Flour your surface and your rolling pin before rolling the dough out.  
• You want to work quickly with this dough.  Put it together, roll it out and get it into the oven ASAP. 
• If you want to make the dough ahead make sure you pop it in the refrigerator until you're ready to use.  
• When it comes time to cook your dough (whether you are making pizza or scrolls), cook it on a baking tray lined with a silicone mat or baking paper to prevent sticking. 

Nutrition

Nutrition information is based on one of 6 serves of the dough without any toppings.