2 Ingredient Air Fryer Pizza
Description
A crispy 2 ingredient air fryer pizza made with Greek yogurt and self-rising flour. No yeast, no proofing, and a par-baked crust that never goes soggy. Ready in 26 minutes.
Ingredients
For the 2 Ingredient Dough
- 1 cup Greek yogurt, 245g — full-fat or 2%
- 2 cups self-rising flour, 240g — plus more for dusting
For the Pizza
- 1 cup pizza sauce, 245g — you'll use far less; see notes
- 1/2 cup mozzarella cheese, shredded (56g) — low-moisture
- Assorted pizza toppings — optional
Instructions
- In a large bowl, mix the Greek yogurt and self-rising flour until it forms a ball that holds together without sticking to your hands. Add flour or yogurt a spoonful at a time to adjust.
- Knead on a floured surface for 2 to 3 minutes until smooth.
- Divide into two pieces and roll each about 1/4 inch thick. Thinner is better — it puffs as it cooks.
- Place parchment paper in the air fryer basket, set the dough on top, and cook at 350°F (175°C) for 10 minutes, flipping halfway so both sides set.
- Spread a thin layer of sauce over the par-baked crust, about 2 heaping tablespoons, leaving a half inch bare at the edge. Add mozzarella and toppings, pressing lighter toppings gently into the cheese.
- Return to the air fryer at 350°F (175°C) for 5 to 6 minutes, until the cheese is bubbling.
- Move to a wire rack for a minute before slicing.
Equipment
- Cooking Spray, or Parchment Paper
Notes
Sour taste: roll the dough thinner, season it with garlic powder and salt before adding yogurt, and use full-fat Greek yogurt instead of nonfat.
Soggy base: don't skip the par-bake, go light on sauce, and cool on a wire rack — not a plate.
Make ahead: par-baked crusts keep 3 days refrigerated or 2 months frozen, stacked with parchment between them.
Reheating: air fry at 350°F (175°C) for 3 to 4 minutes. The crust comes back crisp.
Any air fryer works. Basket size decides pizza size, not whether the recipe works.
Soggy base: don't skip the par-bake, go light on sauce, and cool on a wire rack — not a plate.
Make ahead: par-baked crusts keep 3 days refrigerated or 2 months frozen, stacked with parchment between them.
Reheating: air fry at 350°F (175°C) for 3 to 4 minutes. The crust comes back crisp.
Any air fryer works. Basket size decides pizza size, not whether the recipe works.
Nutrition
Serving: 1ServingCalories: 626kcalCarbohydrates: 101gProtein: 33gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 27mgSodium: 795mgPotassium: 651mgFiber: 5gSugar: 8gVitamin A: 726IUVitamin C: 9mgCalcium: 288mgIron: 2mg