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The trick to getting your pizza dough the perfect size is to use a rolling pin. You’ll never have a nice big, thin crust pizza if you don’t use one. Add plenty of flour to your counter top, and on your rolling pin, and roll that baby out! If it starts sticking to the counter or the rolling pin, add more flour.

Here are step by step instructions, with pictures, for how to make the 2 Ingredient Pizza Dough. It also has instructions for grilling it. On the grill is hands down our favorite way to make pizzas. I haven’t met a soul who doesn’t like this pizza dough yet. It’s hard to beat just 2 ingredients. Ok 3 if you count the Italian seasoning!

Pizza Dough:

1 cup Greek yogurt + 1.5 cups self rising flour + 1 TBL. Italian seasoning

If you don’t keep self rising flour on hand you can use regular flour. Just add 1.5 teaspoons baking powder + 3/4 teaspoons salt to your flour.

This dough will keep in the refrigerator for well over a week. I like to double or triple the batch so I have leftovers. I wrap mine in plastic wrap and keep in in the refrigerator for when I feel like making myself or the kids some pizzas later in the week.

This whole pizza pictured is packed with 47 grams of protein! The full macros you’ll find below and also in MyFitnessPal along with all our other recipes. Just search Stay Fit Mom followed by the recipe name. It sure makes macro counting and logging so much easier!

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