When I first saw this recipe, I was as confused as you are right now. The recipe listed only two ingredients - flour and yogurt! Someone’s gotta be kidding, I thought. It involved no yeast, no kneading, no proofing, and sounded too good to be true. Usually recipes like this turn out to be epic disasters. But with some instant noodles in my pantry, I had a plan B in place and braced myself for the worst.
Knowing the ingredients in the base, I had zero hope of having an edible pizza for dinner. But I had to try the recipe immediately as I couldn't get it out of my head. When this pizza came out of the oven, with bubbling cheese, I had neither the patience nor the energy for a photoshoot. I quickly clicked a few pictures and took a bite to check if it tasted okay. And yeah, it did taste better than what I had expected!
Makes a 12 inch base
Self rising flour - 1 1/2 cups
Greek yogurt - 1 cup
It takes less than 5 minutes to prepare this dough.
Preheat oven to 220 degrees celcius.
Take the ingredients in a bowl, knead until both are combined, and your pizza dough is ready (The dough is VERY sticky).
Use a pizza stone or line a tray with parchment paper / silicone mat.
Use your fingers to flatten and spread the dough. Oil your fingers before doing so to avoid the dough sticking to your hands.
Add pizza sauce, mozzarella cheese & toppings. I kept it simple with capsicum & onion.
Bake at 220 degrees celsius for 20 minutes.
The base is chewy with a crunchy bottom. It does have a mild yogurt-y tang but it is barely noticeable with sauce and toppings. I wouldn't compare this to a yeasted dough because nothing can beat the original.
This won’t win you praises from pizza connoisseurs. But if your yeast fails or if your kids need a quick pizza fix, this recipe might just save you.