2-Ingredient Dough Recipes

Have you all seen that 2-ingredient dough recipe circulating online? The recipe combines equal parts nonfat Greek yogurt and self-rising flour to make a healthier dough alternative that can be used for a wide variety of recipes like pizza, cinnamon rolls, bagels, etc.

If you watch any video online, the recipe looks super easy—it mixes well and rolls out perfectly. But that’s not really the case.

The dough is extremely sticky, and there’s a very good chance it will stick to your table, rolling pin, hands etc. So I discovered through trial and error (and trial and error, etc.) the best ways of not getting the dough to stuck to everything.

Firstly, this is the method everyone I’ve seen use online: flour your tabletop!

When I tried it, I sprinkled a little bit of flour on my table before attempting to roll it out. Let me tell you, friends, this did not work. Why? Because you need a LOT of flour in order for it to not stick. Cover the table in flour before plopping your dough on top, and then over the top of your dough in flour before even trying to roll it out.

I don’t really like adding flour to a table before rollin out dough as it is, and this method requires a LOT of flour. So I’m not the biggest fan of this method. But I’m sure you’ll see it when looking at other recipes because this is what everyone else seems to do.

Secondly, you could roll out between two pieces of wax paper and freeze the dough.

This is the method I use when making sugar cookie dough, so naturally I tried it with this dough. I don’t, however, freeze my cookie dough, and that step is necessary with this dough. And I’m talking about a deep freeze for like an hour minimum at least. The dough needs to be solid so that it will peel away from the wax paper without issues. Don’t worry, it will return to room temperature in just a few minutes! I like this method, but keep in mind you really need to plan ahead because that dough needs to be as hard as a rock when it comes out of the freezer.

Thirdly: use a silicone mat and a little bit of flour to roll out the dough.

So plop your dough onto the silicone mat and sprinkle a little bot of flour on top—just enough so your rolling pin doesn’t stick when you’re rolling it out. And then when you bake it, the finished product should peel right off the silicone mat.                       

In case you’re curious, the dough tastes a little bit sour due to the plain nonfat Greek yogurt, and the results definitely taste like “diet” versions of the originals. But they’re not bad!

Also, I should mention that if you don’t haver self-rising flour, you can make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

2-Ingredient Dough Margherita Pizza
Ingredients

• 1 cup self-rising flour
• 1 cup plain nonfat Greek yogurt
• 1/2 cup pizza or tomato sauce
• 8 ounces fresh mozzarella cheese, sliced into 1/2-inch pieces (you can substitute shredded mozzarella)
• 6 basil leaves, plus more for sprinkling if desired

Directions

1. Preheat oven to 450 degrees Fahrenheit
2. Combine flour and yogurt in bowl until thick dough forms.
3. Knead dough with your hands for a few minutes before forming the dough into a ball.
4. Transfer dough onto a silicone backing mat and sprinkle a little flour on top before using a rollin pin to roll out the dough to desired size, about 10 inches in diameter.
5. Spread pizza sauce over the dough and top with mozzarella cheese.
6. Bake for 10 minutes, or until dough starts to turn golden brown.
7. Remove from oven, top with basil leaves, and serve

2-Ingredient Dough Cinnamon Rolls
Ingredients

• 1 cup self-rising flour
• 1 cup plain nonfat Greek yogurt
• 1 teaspoon cinnamon
• 1 teaspoon Splenda or another sugar substitute

Directions

1. Preheat oven to 350 degrees Fahrenheit
2. Combine flour and yogurt in bowl until thick dough forms.
3. Knead dough with your hands for a few minutes before forming the dough into a ball.
4. Flour table surface and top of dough before rolling out into 1/2-inch thick rectangle
5. Sprinkle cinnamon and Splenda on top and roll dough up into a log
6. Cut log of dough 8 times and place each roll into into an 8-inch cake pan or square pan
7. Bake for about 25 minutes, or until dough starts to turn golden brown.
8. Remove from oven and serve plain or with glaze if desired.