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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
Recipe Video
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 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!**
Excellent!! Pizza lover on WW, this recipe has saved me. LOL
Do you think this could be made with whole wheat flour instead of white flour?
This was so good! I’m really impressed and will definitely be using this again. Makes me not feel so bad for eating the whole thing!
Hello Dorothy, great idea I am gonna make and taste it soon! Thanks a lot!
Love ,love this receive. I use it all the time for my husband and I. We have leftovers it is the bomb.
How is this so low in calories? 1 cup self raising flour = 340g = 1,139 calories. Is there a specific self raising flour I should be getting to bring the calories down?
I’m not sure where you’re getting that high number. There are roughly 110-120 grams in a cup of all purpose flour and self raising shouldn’t be much different. (You can make 1 cup of self raising flour by adding 1 1/4 tsp baking powder and 1/4 tsp salt which is what I did and it came out fine.)
Divide the dough ball in four knots and the total WW points for each knot is 4. I rolled the knot into a rope, cut it into inch size pieces and then rolled each in a mixture of 1 T nutritional yeast and a bit of garlic salt.
They were delicious and gave me the bread fix I’d been looking for since starting WW. A little goes a long way!
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