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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.
2 Ingredient Healthier 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.
Why you’ll love this recipe
- 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 Nonfat Plain Greek Yogurt.
How to make 2 Ingredient Pizza Dough
- Preheat oven to 400°F. Place your cookie sheet, pizza pan, 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.
Expert 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.
- Make multiple pizza crusts by doubling or tripling the recipe.
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.
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
Recipe Nutrition
Try Some of the Favorite Crazy For Crust Recipes:
- Chocolate No Bake Cookies
- How to Make the Best Brownies
- Doubletree Cookie
- Sausage Mushroom Pesto Pizza
- Arugula Pizzas
- Bacon Ranch French Bread Pizza
- 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.
**Did you make this recipe? Don’t forget to give it a star rating below!**
Has anyone else had issues with the crust not cooking all the way through? I have attempted to make this three times and increased the bake time each time thinking it would cook completely. First time was 20, then 25, then 30 but each time the dough wasn’t done. The first two times I made it as bread sticks so no toppings were even added. Not sure what I am doing wrong.
I work nights, so my fiance’ surprised me by looking up this recipe and making a homemade pizza. I had half of it for my “lunch” and I absolutely LOVED IT!! I can’t wait to use the dough to make other recipes. Since I’ve joined WW, having nonfat Greek plain yogurt is a MUST HAVE in every refrigerator.
can this be made with almond flour?
Could you use this to make flatbreads or soft tortilla shells?
Hi. I love this dough and OMG even better than some pizza’s ive had when I go to friends or family homes. Has anyone tried putting the dough on the grill? Wonder how it would come out?
Can you pre make this recipe? I want to make this on Tuesday for dinner but I have class and I don’t trust my husband lol.
We do pizza night pretty much weekly at my house, and I’m so intrigued by this dough! I may have to try it this week!
This recipe is so delicious! I’m doing weight watchers and hosted an easter lunch where everyone made their own pizzas and it was a hit! I got to stay within my points without everyone knowing I was on a diet. Thank you! I also have a question – have you tried making smaller individual pizzas, and would they still cook for the same amount of time? I want to do this with my young nieces and nephews so it would be great if they could each have their own to top but i don’t want to overcook it, i was thinking i could divide it into 4.
Sprinkle corn meal on pan keeps it from sticking. Otherwise, stick with parchment paper. The corn meal does help the crust firm up a bit and not get soggy
I sprinkle Italian seasoning in dough for added flavor.
Brush olive oil on top of crust- prick crust all over with fork and prebake about 5 mins. THEN add sauce and toppings- bake about 15 mins longer.
Absolutely love this recipe. I make my own self-rising flour. If you just use all-purpose flour, the dough is dense. Self-rising flour is a must.
Forget the water bath thing with pretzles/bagles and no I don’t want to hear it’s really ‘not’ a preztle/bagle unless you do that. Just roll it, brush egg wash on top and sprinkle with sesame seeds or everyday seasoning or whatever on top and bake. So easy so good
Dorothy, do you bake the crust on the parchment paper on top of the baking pan, or do you mean for us to remove it from the parchment paper and put it on the pan? I have made this twice, and both times it stuck to the pizza pan, even when I used olive oil on the pan. (I don’t like using cornmeal on there, as it is messy.) This crust is so easy to make, and has a good flavor! Thank you SO much for sharing!!!! (If I can get it to not stick to the pan, then it would be perfect!)
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