2 Ingredient Air Fryer Pizza (Greek Yogurt Dough, No Yeast)

Two ingredients. That’s the whole dough. Greek yogurt and self-rising flour, mixed in one bowl, no yeast, no proofing, no waiting an hour for anything to rise. My son and I made this 2 ingredient air fryer pizza for his lunch, and it has been in our regular rotation ever since — because from bowl to plate it’s 26 minutes, and the crust comes out genuinely crisp instead of the pale, floppy thing you might be bracing for.

If you’ve made 2 ingredient dough before and were underwhelmed, keep reading. There’s one step in this recipe that fixes the problem almost everyone has with it, and I’ll explain exactly why it works.

Why This Recipe Works

The par-bake is the whole trick. Most 2 ingredient dough pizza recipes have you top the raw dough and cook it once. That’s why people end up with a soggy middle — the sauce soaks into wet dough while the air fryer’s fan crisps the top, and the center never catches up.

Here, the dough goes in naked for 10 minutes and gets flipped halfway. That sets the crust and dries the surface before a drop of sauce touches it. When the pizza goes back in for its final 5 to 6 minutes, the sauce and cheese are just melting on top of an already-cooked base. No raw center. No soggy bottom.

The air fryer is better than the oven here. It’s a small, sealed chamber blasting hot air from close range, which is functionally a tiny pizza oven. You get crispier edges than a home oven produces, and you’re not heating a full-size oven for one personal pizza.

No yeast means no failure points. Nothing to proof, nothing to kill with water that’s too hot, nothing to wait on. If you’ve had good luck with my air fryer two ingredient dough breadsticks or my 2 ingredient air fryer bagels, this is the same dough doing a different job.

Ingredients

• Greek yogurt: Full-fat or 2% works best. Greek yogurt is strained, so it’s thicker and drier than regular yogurt, and that’s the entire reason the dough holds together. Regular yogurt will give you paste.
• Self-rising flour: Plus more for dusting
• Pizza sauce: You’ll use far less than this; see the note below
• Shredded mozzarella: Low-moisture, not fresh
• Assorted toppings: Optional

On the sauce: the recipe lists a cup, but that’s the jar, not the pizza. Use a thin swipe — two heaping tablespoons per pizza, spread to about a half inch from the edge. Excess sauce is the second most common cause of a soggy base after skipping the par-bake.

How to Make Self-Rising Flour

Don’t have it? It’s just three things:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Whisk together and use as directed. Make sure your baking powder is fresh — old baking powder is why some people’s 2 ingredient dough comes out dense and flat.

How to Make 2 Ingredient Air Fryer Pizza

Step 1: Mix the dough. Combine the Greek yogurt and self-rising flour in a large bowl until it comes together into a shaggy ball. It should hold together without sticking to your hands. Too sticky? Add flour a tablespoon at a time. Too dry and crumbly? A spoonful more yogurt. This is a judgment-call dough, not a precision one.

Step 2: Knead briefly. Turn it onto a floured surface and knead for 2 to 3 minutes until it’s smooth. Don’t skip this — unkneaded 2 ingredient dough tears when you roll it.

Step 3: Roll it out. Divide into two pieces. Roll each thinner than feels right, about 1/4 inch, on a floured surface. It puffs in the air fryer, and thin is where the crispness lives. Size each one to fit your basket.

Step 4: Par-bake the crust. Lay parchment paper in the air fryer basket, set the dough on top, and cook at 350°F / 175°C for 10 minutes, flipping at the halfway mark so both sides set evenly.

Step 5: Top it. Pull the crust out. Thin swipe of sauce, sprinkle of mozzarella, then toppings.

Step 6: Finish. Back into the air fryer at 350°F / 175°C for 5 to 6 minutes, until the cheese is melted and bubbling at the edges.

Why Does My 2 Ingredient Dough Taste Sour?

This is the number one complaint about yogurt dough, and it’s fixable. The tang comes from the yogurt, and it concentrates in thicker crusts where there’s more dough per bite.

Three fixes, in order of how much they help:

1. Roll thinner. More surface, less interior, less tang. This alone solves it for most people.
2. Season the dough. Work garlic powder, a pinch of salt, dried oregano, or crushed red pepper directly into the flour before you add the yogurt. Be generous — you’re not seasoning a sauce, you’re seasoning a whole crust.
3. Use full-fat yogurt. Nonfat Greek yogurt is noticeably sharper than full-fat. Fage and Stonyfield both behave well here.

If you tried 2 ingredient dough once and wrote it off, try it thin and seasoned before you decide.

Troubleshooting

• Dough is sticky and won’t leave my hands. More flour, a tablespoon at a time. Also flour your hands, not just the counter.
• Crust is pale and soft. You rolled too thick, or you skipped the flip during the par-bake. Both sides need direct exposure.
• Toppings blew around the basket. The fan is strong. Press lighter toppings like pepperoni gently into the cheese, and add fresh basil after cooking, never before.
• Top is browning before the base is done. Drop to 325°F / 165°C and add a couple of minutes.
• Second pizza cooked faster than the first. Normal — the machine is fully heated by then. Start checking a minute early.

Weight Watchers Notes

This dough is the well-known Weight Watchers two ingredient dough, and it’s why this recipe gets made in so many WW kitchens. Points values depend on which program you’re on, your yogurt’s fat content, and your toppings — so run your exact ingredients through the WW app rather than trusting a number from a blog post written under an older plan. Nonfat yogurt, fat-free mozzarella, and turkey pepperoni are the usual levers if you’re counting.

If you’re building a WW-friendly week around the air fryer, my air fryer Weight Watcher grilled cheese and air fryer naked chicken tenders run on the same logic.

What Air Fryer Do I Need?

Any of them. I’ve made this in a basket-style air fryer, and it works the same in an Instant Pot Crisp Lid, a Ninja Foodi, a Power XL, or a toaster-oven-style unit. The only variable is basket size, which decides how big your pizza is, not whether the recipe works. Everything else I make this way lives on my air fryer recipes page.

Make Ahead and Storage

• Dough ahead: mix it, wrap it tightly, refrigerate up to 3 days. Let it sit out 15 minutes before rolling.
• Par-baked crusts ahead: this is the good one. Par-bake the crusts, cool completely, stack with parchment between them, and refrigerate up to 3 days or freeze up to 2 months. Weeknight pizza becomes a 6-minute job.
• Leftover pizza: refrigerate up to 3 days in an airtight container. Reheat in the air fryer at 350°F / 175°C for 3 to 4 minutes — it comes back crisp, which is more than the microwave can say.
• Freezing cooked pizza: it’s fine, but the crust softens. Par-baked crusts freeze better than finished pizza.

Variations

Swap the sauce for pesto or garlic butter. Go white pizza with ricotta and mozzarella. Use the same dough to make a dessert version — my air fryer oatmeal chocolate chip cookie pizza takes the concept in a completely different direction. And if you’d rather do a real yeasted crust some weekend, my Pizza Hut pizza dough recipe is the one to make.