Dorothy Kern
Weight Watchers Pizza Dough Recipe – 2 ingredient pizza dough – no rising time! There are only 12 WW SP for the entire crust recipe, so if you want to eat the entire thing, you just need to save your weekly points. This pizza crust is also macro friendly.
Even if you’re NOT on Weight Watchers, this crust is delicious. It tastes JUST like a regular pizza crust and it’s super fast to make.
Table of Contents
2 Ingredient Healthy Pizza Crust
I’m calling this Weight Watchers Pizza Dough, but it’s also called 2-ingredient pizza dough or skinny pizza crust or so many other things. I didn’t invent this recipe (I have no idea who did) but I’m sharing it because it’s absolutely genius.
You will love this recipe because:
- Just 2 ingredients!
- The recipe is high in protein.
- It’s chewy and tastes like regular pizza dough.
- No yeast, no rise time!
- It’s QUICK pizza dough so you can make it last minute.
Pizza Dough Ingredients
Self Rising Flour: This makes up the base of the dough. You can buy self rising flour in the baking aisle of any store but if you don’t have it don’t worry, you can make your own self rising flour. I’ve added a note in the recipe how to substitute, and don’t worry it just adds 2 simple ingredients to the recipe (which you most likely already have: Baking Powder and Salt).
Nonfat Greek Yogurt: This is how the dough comes together and how the magic happens! Greek Yogurt gives the low calorie pizza crust tons of extra protein which is how it’s healthier. Use Plain Nonfat Greek Yogurt.
Healthier Pizza Dough Recipe
When you make Weight Watchers Pizza Dough, you can eat the whole dough recipe for only 12 points.
Yogurt Pizza Dough has only 520 calories for the entire crust (without toppings).
But because this 2-ingredient pizza dough recipe is made with a secret ingredient, the protein is amped WAY up: there’s a whopping 17g of protein in this crust recipe.
Of course, toppings are extra calories, but if you’re dieting, my homemade pizza sauce is healthier than a lot of the ones out there. Use low-fat cheese if you want or make it a vegetarian pizza. Split it with your husband or wife or kid and you have the perfect portion controlled Friday Night Dinner.
How to make 2 Ingredient Pizza Dough
- Preheat oven to 400°F. Place your cookie sheet or pizza stone in the oven to preheat with the oven.
- Stir together yogurt and flour until a thick dough forms. Turn out dough onto a lightly floured surface and knead until it forms a dough ball.
- Place ball on a sheet of parchment paper. Roll out to desired size (approximately 10-inches diameter). Top with desired toppings.
- Carefully transfer the parchment to the hot pizza pan.
- Bake for 20-30 minutes, or until crust is browned and cooked through.
- If you are adding a TON of toppings or notice that your crust is soggy in the center, then bake without toppings for about 15 minutes, then top with toppings.
Tips for Weight Watchers Pizza Dough
- Nonfat Plain Greek Yogurt: use your favorite brand. Just make sure it’s nonfat and plain.
- Self-rising flour. Don’t have it? Check out my post on how to make self-rising flour.
- Want a flavorful dough? Add some granulated garlic or spices to the dough.
- Just make sure the pizza is cooked all the way through before it’s done baking. If you want a crunchier crust, pre-bake it for a few minutes before topping it.
2 Ingredient Pizza Dough FAQ
The dough has 12 points.
Yes you can freeze the dough, either pre-baked or after baking.
It’s recommended to transfer the dough to parchment paper before baking. This makes it easier to place it on the hot pan.
The secret to a crunchy pizza crust – regular or skinny pizza dough – is to bake it on a hot pan (one preheated in the oven while the oven is heating).
I don’t recommend using all whole wheat flour. If you’re making your own self-rising flour then do half and half whole wheat flour. This recipe should work fine if you substitute white whole wheat flour, but be sure to add the baking powder and salt.
There could be a few reasons for this and I think that brand of Greek Yogurt is the most likely cause. I usually use Chobani or whatever store brand there is. Some yogurts are wetter than others, and this can cause you to need more flour. If the dough is too wet, then add more flour until it comes together.
Yes – if you use Chobani yogurt, the macros (2 servings per pizza) 260 Calories, 47C/0F/17P. Want more protein? Use one of the specialty extra protein yogurts they have (like Oikos Triple Zero).
Every brand yogurt has a different calorie and nutritional count. The calculator in the recipe card used Chobani Nonfat Plain Greek Yogurt as it’s base for the yogurt.
Nope but if you want to use my favorite tools I love this Pizza Pan and this Pizza cutter.
Try Some of the Favorite Crazy For Crust Recipes:
- Chocolate No Bake Cookies
- Blondies Cookies
- How to Make the Best Brownies
- Doubletree Cookie
- Sausage Mushroom Pesto Pizza
- Arugula Pizzas
- Bacon Ranch French Bread Pizza
Have you made this recipe?
Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust
Weight Watchers Pizza Dough
Ingredients
- 1 cup nonfat Plain Greek Yogurt
- 1 cup self-rising flour see note
Instructions
- Preheat oven to 400°F. Place baking sheet/pizza pan/pizza stone in oven to preheat with the oven.
- Stir together yogurt and flour until a thick dough forms. Turn out dough onto a lightly floured surface and knead until it forms a dough ball.
- Place ball on a sheet of parchment paper. Roll out to desired size (approximately 10-inches diameter). Top as desired. Carefully transfer the parchment paper to the hot pan.
- Bake for 20-30 minutes, or until crust is browned and cooked through.
Recipe Video
Recipe Notes
Nutrition Information
Nutritional information not guaranteed to be accurate
Click HERE for more PIZZA RECIPES!
Use this pizza dough recipe to make so many flavors of pizza, like Caramelized Onion Pesto, Skinny Taco Pizza, Spinach Artichoke Pesto Pizza, or Chicken Bacon Artichoke Alfredo Pizza.
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: August 24, 2021
Awesome!! Thank you…Friday eve. is our Pizza nite! Love when we can make our own pizza’s and put on topping we each enjoy!
Can I use whole wheat flour instead ? that’s all I have on hand. I want to make this for this weeks dinner.
You’ll need to add baking powder (about 1 teaspoon) however I usually don’t sub whole wheat 100%, only half and half, so it may need more liquid.
I am puzzled by this sequence:
“Roll it out, top it, and bake it.
…Add some granulated garlic or spices to the dough.
Just make sure the pizza is cooked all the way through before baking.”
How do I cook it before baking?
should say “before it’s done” – thanks for catching that
I love this recipe! I will say, I wonder how you calculated the calories? My flour alone has 400 calories in 1 cup. I am not sure how you got 250 for the entire recipe.
The recipe plugin calculates the nutritional info and it’s not guaranteed to be accurate.
This was SUPERB, yes the dough is wet and a challenge to work with but it’s really worth it, ill add slightly less yoghurt next time I think and I’ll roll the dough out a lot thinner, really this would given you a 10 or 11 inch pizza if you roll it a bit thinner, which helps it to cook evenly. Don’t under estimate how good a proper pizza stone or tray is for cooking evenly!! Ill be making this again for sure!