Two ingredient pizza dough? Must be lies.
I saw this recipe amongst the insta realms and was convinced it was one of those fake recipes, the kind where the picture isn’t an accurate representation of the actual recipe. BUT, after trying and testing, I can happily report that this recipe is true. Miracles do happen.
This recipe will most likely work with any flour, so far I’ve tried it with rye flour and self raising gluten-free flour and both were successful. I reckon oat flour will work well too, however steer away from coconut flour or almond flour as they can’t be directly subbed.
45g Rye flour
75g Non-fat greek yoghurt (I used Fage 0%)
Salt to taste
Some extra flour for rolling dough on surface
Mix flour, salt and yoghurt and you’ll get a sticky dough – please note differing brands of yoghurt or flour will vary the recipe slightly eg. fage isn’t as liquid-ey as other yoghurts.
Then, pour sticky dough ball onto a floured surface and knead until it isn’t sticky anymore.
Pre-heat oven to 170 degrees C, spray a medium sized non-stick pan with oil and flatten your dough ball into it, bake for just under 10mins until base is cooked through.
Remove from oven, finish it with your preferred pizza toppings and return to oven for your cheese to melt and until dough has browned on the edges.
For this pizza I used low-fat cheese slices because I was out of mozarella, grated vegan cheese (I had some in fridge), chopped cooked ham and zero bbq sauce as the base – whole pizza came to approx 360cals.
Next time I’m going to make this recipe in bulk so i can keep some dough balls ready in the fridge for when I need them, yes need.
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