Not every three-ingredient dough or its lesser ingredient (and less amazing counterpart two-ingredient dough) cooking recipe will actually pull through with the promise of satisfying pizza crust that gives you an Instagrammable pizza. Today I am going to share some of my tips!
First of all, try out my three ingredient dough if you are used to the two-ingredient dough. I promise you, you won’t turn back. Just like the 2 ingredient dough, my 3 ingredient dough is 12sp for a full serving. What makes it better?
The egg in the dough gives the dough more elasticity and rise. The lowered yogurt ratio makes the dough easy to work with while maintaining the acidity needed to activate the baking powder found in the self-rising flour.
Three Ingredient Dough Recipe
- 1 cup Self Rising Flour (I use Medal)
- 1 egg
- 1/2 c Greek Yogurt (I use Fage)
Mix ingredients together in a stand mixer if you have one using your dough hook. If you don’t have a dough hook and a stand mixer, use a wooden spoon. Once the dough forms a ball, remove and place on a lightly floured cutting board.
When I make my dough for pizza, I usually mix in about 1 tsp (eyeballed) of garlic powder. Sometimes I use Italian Seasoning. You are totally fine without it.
I add seasonings when I’m making the traditional pepperoni, plain, or sausage pizza. By the way, have you tried my zero point Italian sausage recipe? It’s awesome! I cooked it and freeze it in 1/4lb batches specifically for pizzas.
So you’re planning on pizza night. You’ll need some key ingredients. Specially sauce, cheese, and toppings. I cannot stress this enough, have all of your toppings chopped, weighed, and ready to go before you start the pizza process. Cooking the pizza is quick.
For the sauce, try mine! It’s zero points and AMAZING. I freeze 2 cup portions that I thaw the night before or in a bowl of water on the counter when I get home.
I don’t like an overly saucy pizza, so I use 1/2 – 3/4 cup (ish) of sauce for a full 3 ingredient dough. When I make pizza, I make two for the whole family, hence the 2 cup portions.
(BTW, my sauce is made in the crock pot which makes life so much easier!)
Okay, now for some toppings.
If you live near a Trader Joes, you have to be aware of the majesty that is the lite mozzarella. It melts so damn well. It’s witchcraft. I have never found a lite cheese I like as much as this.
It’s perfect and 1sp per oz. For a full 3 ingredient dough recipe, I usually use 4oz of cheese. It is usually plenty (although it will look a little skimpy before cooking) and it makes half of a pizza an easy 8sp.
I am a fan of getting the most bang for my buck (or well, points). That’s why I love the zero point sausage. I load my pizza with it.
It’s super convenient too because you can just sprinkle the frozen, already cooked sausage crumbles directly on top of the pizza and they’ll be perfect when it’s done.
Alternatively, they will be just as good and a little crispy (yay texture) if you make the sausage fresh or thaw the sausage.
I like Hormel Turkey Pepperoni for my pizza. 15 slices.
Buffalo Chicken – I do this when I have cooked chicken in the fridge. I always have these ingredients on hand. Lite Ranch (1/4 c Hidden Valley for 6sp) mixed with a few dashes of hot sauce (usually Franks).
I spread that on the
When it is done, I top with scallions and drizzle a little more hot sauce. It comes to 11 points for half of a pizza, but with the chicken loaded on top, I usually do 2 slices for 5sp and then a slice or two of a lower point pizza.
BBQ Chicken Pizza
Similar to Buffalo Chicken Pizza, I do this with leftover chicken and some other ingredients I usually have on hand. I use G Hugh’s
Once out of the oven, I drizzle a little more BBQ sauce and top with some cilantro. Plan it right, and this is easily made after a taco night for minimal prep.
Look, I’ll eat vegetables, but not willingly on my pizza. You do you, veggie pizza lovers.
Now, let’s talk equipment.
Here is my go-to, affordable and easy pan you can get at any Walmart (in the camping section).
I like cooking the pizza in the cast iron because it achieved that crispy crust you try to achieve with a pizza without needing a kitchen gadget or pan that’s pizza specific. I will say, pizza stones and pizza pans work great too.Print
Not every three-ingredient dough or its lesser ingredient (and less amazing counterpart two-ingredient dough) cooking recipe will actually pull through with the promise of satisfying pizza crust that gives you an Instagrammable pizza.
1 cup Self-Rising Flour (I use Medal)
1/2 c Greek Yogurt (I use Fage)
- Preheat your oven to 500 degrees, and prep any toppings you’d like to add to your pizza, including cheese, sauce, pepperoni… whatever you like.
- Mix ingredients together in a stand mixer if you have one using your dough hook. If you don’t have a dough hook and a stand mixer, use a wooden spoon.
- Once the dough forms a ball, remove and place on a lightly floured cutting board.
- When I make my dough for pizza, I usually mix in about 1 tsp (eyeballed) of garlic powder. Sometimes I use Italian Seasoning. You are totally fine without it.
- While the oven preheats, roll out your dough to your desired thickness on a floured cutting board or countertop. Whether you are using a cast iron or baking sheet, spray your pan with a little bit of cooking spray. I usually can get my dough to take up most of an 11×17 baking sheet. If I am using my favorite 15″ cast iron, I roll it out the dough to roughly the size of the pan, transfer the dough into the pan, and use my fingers to shape & stretch it to cover the full bottom of the pan.
- Spray your pizza crust with a little bit of cooking spray.
- Bake your crust for 5 minutes at 500.
- After five minutes, take your pizza out and add your toppings.
- Put the pizza back in for 10 minutes (less if the pizza is super thin) or until cheese is melted and the crust is golden. You can usually lift the crust and see the bottom of the pizza and check if it is done. You are looking for a nice, even golden brown.
- I always finish my pizza with a high broil for a few seconds (depends on your oven, but I do mine for about 30 seconds) to get the cheese bubbly. The broiler can be scary for people who never cook or use a broiler, but it really finishes off the pizza to make it extra wonderful.
If you like this recipe as much as I do, post it on Instagram and tag me! I love seeing people making and enjoying my food. Tag me @dwardcooks or use #dwardcooks as a hashtag.