Saturday, July 25, 2015

2 Ingredient Pizza Dough (with a gluten free variation)...It works!!







So we've all seen those posts for 2 ingredient pizza dough, and, if you're like me, you just scroll on by, just like you do for those posts about "THE ONE INGREDIENT THAT WILL MAKE YOU LOSE 50 LBS IN 10 MINUTES!"  But then, I started seeing some reviews for this pizza dough from REAL PEOPLE, meaning, not bots, and they said it was awesome, sooo...the cynic that I am, I had to try it myself.  And it was good!  I made some gluten free adjustments, but I'm going to post the original idea here, with the gluten free variation at the end.  

I used Roasted Garlic Olive Oil, Browned Italian Sausage, and diced tomatoes, onion, roasted red bell pepper and basil blend, mixed with some balsamic vinegar, then topped with (way too much) mozzarella cheese, for toppings...but I'm indulgent like that :).  There go my calories for the month!


Ingredients (really, just 2!)

2 C Self-rising flour
1 C Greek Yogurt (I would get plain, because blueberry pizza is not what we're going for here)

Preheat oven to 450 degrees F.

In a mixer, combine 1 and 1/2 cups of the flour with the 1 cup of greek yogurt.  Add a little more flour until it holds together like a dough (I didn't need to add any flour,  but some people did).  Knead with the dough hook on the mixer for a few minutes (some people said 5, but I only did about three).  Roll or spread out with your fingers on a baking sheet or Pizza stone, or whatever you have to desired shape (I would make sure it's about 1/4 inch thick in the middle with a raised edge.  Brush with olive oil, add your toppings, and bake at 450 degrees F for 10 to 12 minutes.  That's it!  You're done!

Gluten Free Variation:

Preheat oven to 425 degrees F.

My GF flour is not self-rising, so I mixed 1 and 1/2 cups Bob's Red Mill GF 1 to 1 Flour, 1 and 1/2 tsp baking powder, and 1/2 tsp salt.  Once these were mixed well, I added the greek yogurt and combined with my mixer paddle for a minute.  Work any excess flour into the dough, and knead with the dough hook of the mixer for about three minutes.  I dipped my fingers in flour to pull the dough together, then spread it out on a cookie sheet sprayed with cooking oil.  Make sure it's very thin in the middle ( less than 1/4 inch).

Bake the crust for about 10 minutes, then brush with olive oil, and add your toppings.  Return to the oven for about 12 minutes, or until crust and toppings are browned to your taste.



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