2-Ingredient Pizza Base. Mix flour and Greek yogurt together in a bowl; transfer to a work surface floured with self-rising flour. I call it my “goose poop” pizza. As a base sauce I made some guacamole with lots of garlic, then added the left-over goose meat from Christmas, layered cheese, red pepper, red onion, olives and more cheese and feta cheese and some shredded spinach with fresh.
You must be logged in to favorite a recipe. In a bowl, combine the flour and yogurt and bring together to For a more traditional pizza base that uses yeast to make the crust rise, check out these three similar. I didn’t get my hopes up for anything spectacular but I have to say this turned out pretty well and the family. You can have 2-Ingredient Pizza Base using 6 ingredients and 7 steps. Here is how you achieve it.
Ingredients of 2-Ingredient Pizza Base
- Prepare 1 cup of self raising flour.
- It’s 1 cup of full fat thick yoghurt or Greek yoghurt.
- Prepare 1 tsp of chilli flakes.
- You need 1 tsp of oregano/Italian seasoning.
- Prepare 1/2 tsp of garlic powder.
- Prepare 1/2 tsp of onion powder.
A pizza base is an ingredient used to make pizza. It can be used with a tomato and cheese to make an uncooked pizza, which can then be cooked. I actually first came across the pizza dough recipe a few years ago. We all know that making food from scratch carries a lot of weight in culinary society today.
2-Ingredient Pizza Base instructions
- Use dough as pizza base. Preheat oven to 400 deg f..
- Line a baking tray with ovenproof parchment paper..
- Place the dough on the parchment and spread it out with your fingers. Keep it thick or thin..
- Prick the surface with a fork randomly..
- Partially bake the pizza base for 10-12 minutes..
- Remove from oven and add toppings of your choice..
- Bake for another 12-15 or until the cheese melts..
I’ll be forever grateful that I ignored the part of me screaming “Just make the real deal!” and gave the viral two-ingredient dough. Try these tips for making self-rising flour pizza dough in no time. Kelsey Casselbury is a freelance writer and editor based in central Maryland. Her clients have included Livestrong, School Nutrition magazine. Recipe courtesy of Food Network Kitchen.