Are you a fan of pizza but think that it is off limits while trying to lose weight? I used to think so too, until I discovered this 2 Ingredient Pizza Dough. This dough is all the rage among my Weight Watchers friends and with good reason. It is easy to make, tastes great and is low in points on the new Weight Watchers Freestyle program. The dough is the same dough I used to make 2 Ingredient Weight Watchers Bagels. Even my kids request this and they can eat whatever kind of dough they want. The best thing about this 2 ingredient pizza dough is that you can have an entire thin crust pizza for 6 points! Read on to find out how! Don’t forget to also check out our 2 Ingredient Dough Calzone and for dessert, this One Point Cheesecake.
2 Ingredient Pizza Dough
How do you make pizza dough with just two ingredients? It is easy when one of the ingredients is Fage Fat Free Total 0% Greek Yogurt and the other is self rising flour. No self rising flour? No problem! Click here for my recipe for self rising flour. It is super easy to make with items you already have at home.
Preheat oven to 450 degrees.
This recipe will make two servings of 3 point pizza dough – enough to make 2 pizzas. Combine 1/2 cup of self rising flour and 1/2 cup of Fage Total 0% Greek Yogurt in a bowl until a dough starts to form. The dough may be a bit crumbly at this point. Divide the dough into two equal portions. You can use one and freeze the other for later. Drop the dough you will be using onto a floured surface and knead until it comes together.
Roll out the dough on a floured surface with a rolling pin until it is very thin. You can cook this in a small pizza pan or on a cookie sheet. Gently transfer the dough to a greased pizza pan and place in a 450 degree oven for 5 minutes or until the dough starts to brown a bit. Keep an eye on the dough when it’s in the oven to make sure it does’t get too dark.
Remove dough from oven and add 1/3 cup marinara sauce. The one I used was the Kirkland brand and was 1 point for 1/3 cup.
Top with 2 ounces of Trader Joe’s Lite Shredded Mozzarella Cheese. This is the best low fat cheese I have found that tastes good and actually melts. Best of all, 2 ounces is only 2 points! If you can’t find this cheese, use what you can find, but adjust the points accordingly.
Return to the 450 degree oven and bake for 10 minutes until the top is the darker and the cheese has melted.
This whole pizza – including the toppings – is 6 Freestyle points which is just crazy to me! I am never able to finish the entire thing.
I often add lots of veggies, like peppers and onions, but I was sharing this one with my kids, so I kept it pretty basic. Feel free to add as many 0 point veggies as you’d like!
So next time you have a pizza craving, give in and enjoy it with no guilt!
2 Ingredient Pizza Dough
Ingredients
- To make 2 balls of dough:
- 1/2 cup self rising flour
- 1/2 cup Fage Total 0% fat free Greek Yogurt
- For Pizza:
- 1/3 cup Kirkland Marinara sauce
- 2 oz Trader Joe's Lite Shredded Mozzarella cheese
Instructions
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Preheat oven to 450 degrees.
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Combine self rising flour and Greek yogurt to make the dough.
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Divide into two equal pieces. You can freeze one and use the other.
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Turn the dough you will be using onto a floured surface and knead.
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Roll out dough and place in a small greased pizza pan.
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Bake for 5 minutes at 450. Keep an eye out for it not to get too brown.
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Remove from oven and top with sauce and cheese.
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Return to oven and bake for another 10 minutes, checking to make sure it doesn't get too dark.
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If you liked this 2 Ingredient Pizza Dough, you’ll love these other weight watchers friendly foods:
Weight Watchers 3 Bean Salad Recipe
Weight Watchers Thai Chicken Wraps
2 Ingredient Dough Pretzel Bites
0 Point Chili in the Crock Pot
2 Ingredient Weight Watchers Bagels
2 Ingredient Bagels with Cinnamon Sugar Topping
1/2 cup self rising flour is six points, so I’m not sure how you figure this crust is three.
Thanks for the feedback Diane. I tried to clear it up a bit. This dough makes 2 thin crust pizzas – each are 3 points for the dough. You can also use all the dough and have a larger, thicker pizza but like you mentioned, that would be 6 points for the dough.
I totally understand the smart points here. This makes TWO pizzas. Each pizza has 3 points for crust, 1 point for sauce and 2 points for lite cheese. Right? Thank you for posting. Can’t wait to try it.
You are doing a marvelous job at descriptions. Most people read too fast/are bad with math, etc. Thanks for all of these recipes. THEY ARE FANTASTIC!!!
She states this recipe makes 2 balls of dough. Her math is correct.
yes, and the Yogurt is zero and this recipe makes TWO pizzas (3 points for dough plus 3 points for toppings)
Cause it makes 2 pizzas. 😃
Although your recipes look delicious, it appears that you have stated incorrect points for your recipes. 1/2 cup of flour is 6 points, not 3
Thanks for letting me know. I did try and clear it up a bit. The dough makes 2 thin crust pizzas – each are 3 points for the dough. You can also use all the dough and have a larger, thicker pizza but as you said, that would be 6 points for the dough.
I should have been more clear. It’s the pizza that is incorrect. You state the entire pizza with a marinara sauce and cheese is 6 points, where it should be a little more clearly stated that the crust for the entire pizza is 6 points. Thank you, great pictures
Thanks for letting me know. Hopefully I’ve made it clearer now. The dough makes 2 thin crust pizzas – each are 3 points for the dough. You can also use all the dough and have a larger, thicker pizza but as you said, that would be 6 points for the dough.
I find it difficult to make a pizza out of half of the dough. I don’t know what I’m doing wrong but I’ve tried it twice and each time there doesn’t seem to be enough dough for two. Any chance you could share your pizza’s dimensions??
I am not sure exactly because it is usually smaller than the pan I use, but I’d say 7-8 inches.
I can’t wait to try this recipe for the pizza crust this weekend!
I made the pizza used 1 cup self rising flour and 3\4 cup plain greek yogourt nonfat it wasnt fage 0 and it worked out well used my homemade pizza sauce turkey pepperoni, onion,mushrooms,low fat mozzarella cheese ,red peppers it was very good
Glad to hear it worked well with different yogurt. I have only used Fage. Thanks for stopping by Erna!
I made my own sauce with petite diced tomatoes, garlic, oregano and basil – simmered it until it thickened up some. Fabulous!
That sounds like a yummy sauce recipe Susan!
Turned out great !
Thanks for letting me know and for the kind words Dawn!
This recipe for pizza was fabulous!! I am a pizza connoisseur, and I found the recipe to be very clear, and the pizza was very tasty. Be sure to knead it and use a rolling pin to make it a larger size thin crust pizza. My pizza was about 9 inches and I ate the entire pizza myself. This meets my pizza cravings—Thank you for this, will share at my next meeting.
Thank you so much for the kind words Paula! Glad it worked out for you!
Has any one tried to make this with a low carbohydrate flour like almond or palo ?
Haven’t got self rising flour what can I use instead.?
How can I make flour no self rising thanks
Hi Pamela, there is a link in the post on how to make self rising flour. You can make your own self rising flour by mixing:
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Sift together and use whenever a recipe calls for self rising flour. This will make 1 cup of self rising flour.
Not sure what I did wrong,I had to add extra flour, it was way too sticky with just the 1/2 cup flour🙄
From what I have read from others and is true for when I made it, it does take extra flower which I have to add in to the points.
I have made the begals using plain Greek yogurt and I am wondering if using vanilla Greek yogurt would work.
Rosemary, I have never tried that so I am not sure if the vanilla flavor would affect the bagel. Wish I could be of more help.
Can you use wheat flour? Thanks in advance for the info. Looks delicious. Can’t wait to try it!
Susan I would think wheat flour would work. I would check the points to make sure it is the same as all purpose flour. If the wheat flour is not self rising that following the link in my recipe to make self rising dough by adding salt and baking powder.
Hi Vicky…can’t wait to try this. Can I make the dough and refrigerate it till I’m ready to make the pizza? I would make it on the same day. Thanks!
Yes! I have done this before. It is fine.
Hi!
I made this and it was great! It made 2 pizzas (very thin) approx 8 inches. Each pizza dough was 3 freestyle points 🙂
I was wondering if you have froze the dough? Raw? Rolled out and pre-cooked?
Thanks!
I have not frozen the dough but I have made it a few days ahead and kept it in the refrigerator wrapper in plastic wrap.
I’m really excited to try this recipe, but it’s not 3 points for the pizza dough, but not because I can’t read the recipe. If you need to use 2 Tbsp flour to knead both sets of dough, the recipe becomes 4 points per pizza. This is still fairly low for pizza dough, but it’s best to be forthright with the flour needed for kneading.
Thanks for the input Laura. Good to know.
Did anyone have success making this? My yogurt/flour mixture was a sticky mess and I couldn’t roll it out at all. Help!
So sorry to hear this.
I had the same problem! I followed the recipe to a tee.
Sorry to hear that.
So this makes 2 pizzas…each is 3 points ? Including cheese and sauce?
i used high-gluten flour, that not only it has 4 times more protein and 30% less carbs, but also made the dough fluffier; i’m amazed by the results, really! thanks for the tip! cheers!
Oh! I need to look into that. Sounds good.
Can’t wait to try, been looking a long time for this.
Hope you like it!
Good morning can you tell me if I can do this recipe with whole wheat flour? My husband is diabetic and white flour is not recommended.
I think it would work fine.
I just tried the dough for the first time. Great tasting–albeit-crispy dough. I made it with 1/4 cup flour and greek yogurt as it was my first go with the recipe. Do you know if the dough can be refrigerated rather than frozen, and if so, what the “shelf life” would be?
I have refrigerated it for a day or two.
I made this pizza with my son and we had a blast! We did have to use a tad more flour to knead, but anyone who works with dough should understand that the amount of flour on any given day can vary depending on weather, humidity, etc. No biggie, I just made up for it by using 0 point crushed tomatoes for my sauce instead of spaghetti sauce. I also topped mine with fresh mushrooms, Turkey pepperoni, part skim mozzarella, and some dried herbs. I paired it with some freshly made kale chips. It was all yummy! My son liked his too, opting for regular pepperoni. My husband took a bite and even he liked the crust. Thanks for sharing, Vicky, this was super fun!
Thank you Kerri! I love all your topping ideas and will have to try them next time!
Hi Vicky! I just wanted to sincerely thank you for the time and effort you put into posting these helpful recipes (often taken for granted by some commenters) for those of us who are trying to watch our waistline without making a big deal of it in the kitchen. I’ve tried several of your recipes, followed the directions, and have had great results. Can’t wait to use this pizza dough tonite, and the tip about Trader Joe’s cheese is very helpful.
Rayna, thank you. It means so much when someone like you takes the time to leave kind and supportive words. Hoping that the good energy you put out into the world is returned to you. Have a wonderful day!
I just made this pizza for dinner. I was skeptical at first, because I am not a fan of greek yogurt. It was excellent. My husband and son loved it.
Thanks for the recipe.
Thanks for the kind words Tiffanie. Glad it was enjoyed.
Are the nutritional values for 1 ball of dough or for the 2. Sorry just trying to stay accurate! Excited to try this!
Can u cook pizza on the grill. I’ve made it many times in oven and it’s delish,
How many slices are one serving? And would it be quarters or eighths? Thanks!
Just tried this recipe and LOVE it! Thanks so much for taking the time to post it. Will be making these again very soon😊
Have you ever tried freezing this dough? I work a crazy schedule and thought that if I can “batch cook” it, I could freeze it either in shell form or even just in a ball. Wondered if it held up well in the freezer.
Just want to start off by saying…. wow. This pizza was unbelievable. Made it with my mom
tonight (we split the dough and each had our own pizza) and we loved it. Couldn’t even taste the yogurt. Will absolutely be making this again! Thank you thank you thank you!!
This was really good! Hit the spot for my pizza craving. For those who are having trouble rolling it out due to the sticky dough here is a tip. Place the dough on parchment paper & place another piece of parchment on top. Roll out the dough using rolling pin over the top parchment paper. Once thin enough remove top layer of parchment and transfer crust with bottom layer of paper to baking pan. Much easier and works great! Thanks for a delicious way to get my pizza fix without guilt!
Thank you so much for the tip! I was having a heck of a time with the sticky dough!
Hi,
I love this recipe and use a lot. Do you know if it could be froze? Make the dough, roll it out, place it between parchment paper, wrap and freeze. Have you ever tried to make it ahead of time and freeze it.
Thanks
Looks yummy. How important is it to use the Fage brand yogurt? Will any plain non-fat yogurt do?
if the WW point finder shows 12 points in 1 cup flour alone I am confused as to how baking this removes all those points plus the extra flour needed to roll out the dough. I was told that the total points in a recipe is divided by the servings. I read some say they eat the whole pizza. Depending on the toppings used this could become pointy.
Im really enjoying the recipe but wondering if you have tips for dealing with the stickiness of the dough? I don’t want to add too much flour but have such a hard time rolling out the dough. Does anyone else experience this or have tips? Thanks!!!
I don’t have access to self rising flour here but I made some using a recipe.
However my crust seems very droopy and not crispy at all.
What am I doing wrong?
Have you tried baking the crust first for a few minutes to crisp it up before adding toppings? That could help.
I’m so glad I came across this! I’ve been craving pizza all day and keep trying to talk myself out of it because of all the points.