I’m about to blow your mind.

In scrolling through Pinterest the other day, I discovered a way to navigate around one of my greatest intimidations: dough.  The second that I see ‘yeast’ in a recipe, my eyes glaze over and I move on.

Seems so involved, I think to myself.  Seems like a lot could go wrong.

But guess what.  I made dough…  and it only required TWO INGREDIENTS.

Did you know that self-rising flour and plain Greek yogurt love each other?  And when they love each other, they make dough.  The best part is that the recipe simply requires equal parts of each, so it’s pretty hard to forget.  Half a cup to half a cup, one cup to one cup, etc.  Then knead like crazy.  Of course, I did use some extra flour to keep things from getting too sticky and to dust the counter for ease of rolling.

So here’s the pizza that I assembled last night:

First, I brushed the dough with olive oil.  Then, instead of using a tomato sauce, I used a mushroom alfredo sauce.  Then I topped it with mounds of fresh spinach, onions, goat cheese, salt & pepper, mushrooms and peppers (in that order).

It looked and smelled divine when it came out.  My hopes were high that the crust would indeed be palatable.

Here’s the cooked masterpiece:

Yes, the crust was delicious and I’m looking forward to making the dough again.  (Just think!  Savory garlic bread… Sweet brown sugar and cinnamon rolls… Possibilities!)  Don’t be too impressed with me though.  Unfortunately I had one problem with the pizza:








Yeahhhhh.  The pizza was thoroughly stuck to the pan.

Someone please tell me how to avoid this in the future.  I need a sure remedy.  I mean, yes, the dough still felt a touch sticky when I transferred it to the pizza pan.  Is this a dough issue?  A pan issue?  Should I flour the crust more or grease the pan some?  Perhaps I should have cooked at a different temperature or for a different amount of time.  Help!

Regardless of that snafu, are even you a wee bit interested in trying the easiest, two-ingredient dough now?  I promise that it was yummy!


  1. January 18, 2013
    Jason C.

    I think greasing the pan lightly could help. I also think that some places use a dusting of corn meal to help the sticking issue. Looks tasty!

  2. January 18, 2013

    I think olive oil is your answer. Dough sounds wonderful and I have been as reluctant to try as you.
    Or, line the pan with parchment paper. My go-to for all things sticky!

  3. January 18, 2013
    Amanda N

    The cornmeal idea above is a good bet. That’s what you see from the pizza places. 🙂 otherwise seems worth trying! I’ll have to try once and see if my little monster will eat it!

  4. January 18, 2013

    I agree with the cornmeal idea, just a light dusting on the bottom, and definitely grease the pan.

    Here’s another good recipe …

    Sour Cream Muffins
    2 cups self rising flour
    2 sticks of butter
    1 cup sour cream

    Stir sour cream into flour, add melted butter. Fill muffin tins to the top. Bake at 400 degrees for 15 mins. or til lightly browned. 🙂

  5. January 18, 2013

    Olive oil works for me.

  6. January 18, 2013

    Kudos to your momma…have that same recipe in my recipe box!

  7. January 18, 2013

    oh, and kudos to you too! That sounds like an excellent recipe…David LOVES greek yogurt!

  8. January 19, 2013

    A well-seasoned baking stone is my trick for no-stick.

  9. January 20, 2013

    Gonna have to try that. I would probably use parchment paper. No sticking & no cleaning up.

  10. January 22, 2013

    Parchment paper. Going to have to try making the dough.

  11. January 23, 2013

    Amazing. Greek yogurt and Self rising flour. I am loving your recent culinary adventures. Sorry about your pizza. At work we flour the bottom really well before putting it in the brick oven. Thanks for the handy dandy tip on dough. I am TOTALLY going to try this soon!

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