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Two-ingredient Pizza Base

  • Author: Bec Lloyd

Scale

Ingredients

Makes two medium or four small pizza bases (see Notes)

  • 1 cup plain Greek yoghurt
  • 2 cups self raising flour

 


Instructions

  1. Combine flour and yoghurt in the mixing bowl
  2. Mix until they are fully combined. It helps to start slowly and keep dragging any dry flour into the wettest part of the bowl until all combined.
  3. It should now come away from the sides of the bowl fairly easily. If not, add a little more flour. On the other hand, if it’s in dry chunks that won’t stick together, add a little more yoghurt or some water, a tablespoon at a time.
  4. Tip the ball of dough out of the bowl and stretch and knead it for a few minutes or until the dough feels a bit springy. It’s better to be under-kneaded than over-kneaded so don’t get carried away.
  5. If it’s sticking to the surface or falling apart, see Step 3 above.
  6. If you’re busy with other things you can now cover the dough with plastic wrap until you’re ready to roll it out. It won’t rise like a yeast dough so it’s safe to turn your back and supervise homework or chop up pizza toppings.
  7. When ready, divide the ball into sections and roll each out or spread with your fingers into manageable sizes. Top with sauce, cheese, and two or three pizza toppings and bake in your hottest possible oven for 10-15 minutes or until crispy and golden.

Notes

Make a cheesy crust pizza by stretching the edges a little further than you need and adding a line of grated cheese inside the border. Fold edge over and press to seal.

Think ahead about how you’re getting the topped bases from your bench to the oven, because once you’ve added toppings you don’t want to be shifting a floppy base around by hand! You can keep each pizza small enough that it won’t collapse as you transfer it, or you could set up pizza trays on the bench and top them there.

One way to get the whole family eating pizza at the same time is to make a big rectangular pizza or two on oven baking trays.  Put sauce and cheese across the lot, and then everyone can still add their own toppings to their allocation of the shared base.  This is especially good if your oven doesn’t hold heat well, because you have less opening of the door than with individual pizzas.

Overloaded toppings are the enemy of home-made pizza and just about guaranteed to create a soggy middle and burnt edges. Even commercial pizza ovens struggle with this, so try and encourage children (and others – looking at my husband!) to limit their choice to 2-3 toppings if you can.

Kids will often want to top their pizza with extra cheese, which is only a problem because adding more cheese last creates a seal for the moisture of the sauce and toppings underneath and makes a soggy pizza and a sad kid 🙁